Baker

\"BD SELECT\"; Dubai; On-site; AED 260,000 - 360,000; Full time

Job summary

BD SELECT’s The Baker – Bakery & Bread Specialist at Training centre Dubai leads bakery program development, execution and support for training sessions and demonstrations. He/she ensures premium bread production standards and collaboration with the technical team and distributors across the IMEA region.

With 4–6 years of professional bakery experience, the role requires mastery of sourdough, lamination and fermentation in a fast-paced, international training environment.

Qualifications

• Strong knowledge of artisan bread production, sourdough and fermentation science.
• Experience with bakery equipment and deck ovens.
• Ability to train and transmit knowledge in an educational setting.

Responsibilities

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

Skills

Artisan bread production

Sourdough & laminated dough

Fermentation science

Deck ovens operation

Team collaboration

Education

Diploma in Bakery or Culinary Arts

Job description

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 school's product range and quality standards.

Assist trainers during professional workshops and regional activations.

Contribute to technical documentation and recipe standardization.

Operational Excellence

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.

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 4–6 years professional bakery experience.

Experience in artisan bakery or luxury hospitality preferred.