Baker

Key Responsibilities:

• Prepare and bake a variety of artisan breads and pastries including croissants, baguettes, and sourdough.
• Mix, knead, shape, and proof dough according to recipes and production schedules.
• Manage fermentation processes, including sourdough starter maintenance.
• Laminate dough for croissants and other viennoiserie products.
• Monitor baking times, temperatures, and product quality.
• Ensure consistency in texture, flavor, and presentation of baked products.
• Maintain cleanliness and organization of the bakery workstation.
• Follow food safety and hygiene standards at all times.
• Assist in developing new recipes and improving existing products when required.
• Manage ingredient preparation and monitor stock levels.

Requirements:

• Strong experience in croissant lamination and sourdough fermentation.
• Ability to work early morning shifts and handle physical tasks.
• Attention to detail and passion for high-quality baked goods.
• Understanding of food safety and hygiene standards.
• should have medical card
• small project visa not accepted

Work Location: In person