Baker

Easy And Fast To Upload Your CV; Dubai; On-site; AED 240,000 - 360,000; Full time

Job summary

Training centre Dubai IMEA Regio is seeking a Baker Bakery & Bread Specialist to develop, execute and support bakery activities for training sessions and demonstrations.

You will ensure high technical standards in bread production, manage fermentation and lamination, and contribute to innovation projects while collaborating with pastry trainers and technical teams.

Qualifications

• Strong knowledge of artisan bread production (sourdough baguette specialty grains).
• Mastery of viennoiserie and laminated dough techniques.
• Understanding of fermentation science and dough behavior in hot climates.
• Experience with deck ovens and professional bakery equipment.

Responsibilities

• Prepare and execute high-quality bread and bakery products for training sessions and demonstrations.
• Ensure mastery of fermentation, sourdough management, lamination and artisanal bread techniques.
• Maintain consistency in recipes, scaling and baking processes.
• Develop bakery-focused recipes aligned with the schools product range and quality standards.
• Assist trainers during professional workshops and regional activations.
• Contribute to technical documentation and recipe standardization.

Skills

Bread production

Fermentation science

Laminated dough

Sourdough management

Bakery equipment

Hygiene

Education

Diploma in Bakery or Culinary Arts

Tools

Deck ovens

Job description

Training centre Dubai IMEA Regio

The Role

The Baker Bakery & Bread Specialist is responsible for the development execution and support of bakery and bread-related activities at Training centre Dubai. The role ensures high technical standards in bread production supports training sessions contributes to innovation projects and upholds the premium positioning of the school within the IMEA region.

REPORTING LINE Reports to: Executive Pastry Chef / Head Chef Trainer IMEA Collaborates with: Pastry Chef Trainers Technical Team Distributors Sales & Marketing Teams Supports: Bakery-focused masterclasses professional workshops and regional demonstrations

KEY RESPONSIBILITIES

Bakery Production & Technical Execution:

Prepare and execute high-quality bread and bakery products for training sessions and demonstrations.

Ensure mastery of fermentation sourdough management lamination and artisanal bread techniques.

Maintain consistency in recipes scaling and baking processes.

Develop bakery-focused recipes aligned with the schools product range and quality standards.

Assist trainers during professional workshops and regional activations.

Contribute to technical documentation and recipe standardization.

Operational Excellence

Hygiene & Compliance

REQUIREMENTS

Strong knowledge of artisan bread production (sourdough baguette specialty grains).

Mastery of viennoiserie and laminated dough techniques.

Understanding of fermentation science and dough behavior in hot climates.

Experience with deck ovens and professional bakery equipment.

Professional Competencies:

High level of precision and organization.

Ability to manage production timelines.

Team-oriented mindset.

Adaptability within an international training environment.

Desire to transmit technical knowledge and grow within an educational environment.

Education & Experience:

Diploma in Bakery or Culinary Arts.

Fluent in English French and Arabic an advantage

Minimum 46 years professional bakery experience.

Experience in artisan bakery or luxury hospitality preferred.