Baker

BD SELECT; Dubai; On-site; AED 180,000 - 240,000; Full time

Job summary

Training centre Dubai – IMEA Regio is seeking a Baker, Bread Specialist, to lead development and execution of bakery activities for training sessions and demonstrations in a premier educational setting in Dubai.

The role emphasizes mastery of fermentation science, artisan bread techniques, and collaboration with pastry chefs, trainers, and regional teams to uphold premium standards.

Qualifications

• Diploma in Bakery or Culinary Arts required.
• 4–6 years professional bakery experience.
• Fluent in English; French and Arabic an advantage.
• Experience in artisan bakery or luxury hospitality preferred.
• Strong knowledge of artisan bread production.

Responsibilities

• Prepare and execute high-quality bread and bakery products for training sessions and demonstrations.
• Master fermentation, sourdough management, lamination, and artisanal 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.
• Support hygiene and compliance.

Skills

Artisan bread production

Sourdough management

Laminated dough techniques

Fermentation science

Team collaboration

International training environment

Education

Diploma in Bakery or Culinary Arts

Tools

Deck ovens

Job description

About the job Baker

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 school's 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 4–6 years professional bakery experience.

Experience in artisan bakery or luxury hospitality preferred.