Responsibilities

Lead daily baking operations for croissant, pate feuilletee, 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 p...