Artisan Bread And Viennoiserie Baker
Restaurants - Cafes - Hotels
Experience:
Bakery Chef with 5+ years of experience in artisan bread, sourdough, viennoiserie laminated doughs, and high volume bakery production.
Education:
Professional Diploma in Bakery and Pastry, EFPCP Salé, Morocco. Additional practical training in artisan and industrial baking.
Skills:
Artisan Bread Production
Sourdough Fermentation
Viennoiserie & Laminated Dough
Dough Mixing and Shaping
Bakery Production Management
Food Safety and Hygiene (HACCP)
Teamwork and Time Management
Language skills:
Arabic
English
Additionally:
Open to relocation and visa sponsorship opportunities. Experienced in fast paced bakery environments and committed to quality production.
