Job Description

Roles & Responsibilities

● Lead daily baking operations for croissant, pâte feuilletée, bread, toast, burger bun, and Maamoul production lines — ensuring output targets, portion accuracy, and product quality are consistently achieved. ● Develop, standardise, and document recipes and production SOPs for each product line, adapting formulations for mass-production scale without compromising quality. ● Oversee lamination, proofing, baking, and finishing processes for all pastry and bread items, identifying and resolving quality deviations immediately. ● Train and mentor junior bakers and production operators on correct techniques, equipment operation, and hygiene practices. ● Monitor dough temperatures, fermentation times, baking profiles, and finishing weights, maintaining precise batch records for each production run. ● Coordinate with the Production Manager on scheduling, raw material requirements, and capacity planning. ● Enforce HACCP, GMP, and UAE food safety regulations across all preparation and production areas at all times. ● Evaluate and suggest improvements to product formulations, production efficiencies, and waste reduction initiatives. ● Support new product development trials and scaling of recipes for pilot and full-scale production.

Desired Candidate Profile

● Culinary degree or equivalent professional certification from a recognized institution, demonstrating foundational culinary and pastry knowledge. ● Minimum 5 years of professional kitchen or bakery experience, with at least 2 years in a leadership or head baker role. ● Specialist expertise in croissant and pâte feuilletée (laminated dough) production — from dough preparation and butterblock assembly through lamination, shaping, proofing, and baking — is essential. ● Proven experience producing high volumes of bread products: samoon, burger buns, toast, sandwich loaves, and similar items in a mass-production bakery setting. ● Familiarity with Arabic sweets production — particularly Maamoul — is a strong advantage. ● Hands-on experience with industrial bakery equipment: tunnel ovens, deck ovens, spiral mixers, dough sheeters, lamination lines, proofers, and depanning systems. ● Demonstrated ability to thrive in high-pressure, high-volume production environments, managing multiple product lines simultaneously without loss of quality. ● Fluency in English is essential; Arabic or Urdu language proficiency is a significant advantage in our multicultural production environment. ● Strong understanding of food safety standards (HACCP, ISO 22000, GMP) and the ability to uphold compliance at all times. ● Experience working within ERP-driven production environments (recipe costing, material consumption tracking) is an advantage.