Head of Bakery – Training Centre

• Lead, supervise, and coordinate all bakery and bread activities within the Training Centre.
• Ensure consistent technical standards across all bakery-related training sessions and demonstrations.
• Coach and support bakery trainers and assistants in both technical execution and training delivery.
• Act as the main bakery technical reference for the Training Centre.

• Oversee preparation and execution of high-quality bread and bakery products for trainings and demonstrations.
• Ensure expert control of fermentation, sourdough management, lamination, and artisanal bread techniques.
• Validate and standardize recipes, scaling, and baking processes.
• Adapt bakery production methods to hot climate conditions.
• Supervise use and maintenance of deck ovens and professional bakery equipment.

• Lead development of bakery and bread recipes aligned with the schools product portfolio and quality standards.
• Contribute to innovation projects and regional product development initiatives.
• Oversee technical documentation, recipe writing, and standardization.

• Plan and manage bakery production timelines in line with training schedules and events.
• Coordinate with internal teams for workshops, customer visits, and external activations.
• Ensure efficient use of ingredients, tools, and resources.

• Ensure strict compliance with food safety, hygiene, and local regulations.
• Maintain high standards of cleanliness, organization, and safety within the bakery areas.

• Strong expertise in artisan bread production (sourdough, baguette, specialty grains).
• Advanced mastery of viennoiserie and laminated dough techniques.
• Solid understanding of fermentation science and dough behavior in hot climates.
• Proven experience with deck ovens and professional bakery equipment.

• Strong leadership and supervisory skills.
• High level of precision, structure, and organization.
• Ability to plan, prioritize, and manage multiple activities.
• Team-oriented mindset with strong communication skills.
• Comfortable working in an international training environment.
• Strong motivation to transmit technical knowledge within an educational setting.

• Diploma in Bakery or Culinary Arts.
• Minimum 6–8 years of professional bakery experience.
• Prior experience as Head Baker, Bakery Supervisor, or in a training role preferred.
• Background in artisan bakery or luxury hospitality is an advantage.
• Fluent in English; French and Arabic are an advantage.

Manatal