Requirements:
Proven experience in baking and pastry production.
Strong knowledge of sourdough preparation, fermentation, shaping, scoring, and baking.
Ability to develop high-quality bakery products and maintain consistent standards.
Experience in handling dough, starters, and different baking techniques.
Commitment to hygiene, food safety, and production quality.
Ability to work under pressure and manage daily production.
Responsibilities:
Prepare and produce sourdough and other bakery products.
Maintain and manage sourdough starters.
Ensure product consistency, taste, texture, and appearance.
Follow food safety and hygiene standards.
Support production planning and quality control.
Interested candidates are welcome to send their CV and portfolio/work samples.
[email protected]