Bakery Chef
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Key skills for this role
About the Role
Talents Hub is seeking a Bakery Chef for a role in Lebanon. The chef will prepare breads, viennoiserie, and other bakery items, ensuring quality and consistency. Requires 3-5 years of bakery experience, knowledge of dough preparation and fermentation, and ability to work in high-volume production.
Key Skills for This Role
Responsibilities
- Prepare breads, rolls, buns, baguettes, flatbreads and specialty bakery products
- Produce laminated dough items including croissants, Danish pastries and related viennoiserie
- Scale, mix, knead, divide, shape, proof and bake dough according to standardized recipes
- Monitor dough temperature, hydration, fermentation time and proofing conditions
- Adjust techniques based on flour behavior, room temperature, humidity and production needs
- Deliver products to agreed standards for weight, volume, crust, crumb, texture and appearance
- Support both small batch and high volume production and complete orders within required timelines
- Conduct quality checks during mixing, fermentation, shaping, proofing and baking
- Report ingredient, equipment or recurring quality issues to the senior culinary team
- Review daily orders and calculate production quantities
- Organize work according to priority, delivery schedule and shelf life
- Coordinate with pastry, kitchen, packing and dispatch teams
Requirements
- Professional bakery, culinary or vocational qualification preferred
- Minimum 3 5 years of relevant bakery experience
- Experience in a hotel, premium bakery, catering company, central kitchen or production facility
- Strong knowledge of bread, dough, fermentation, proofing and baking techniques
- Viennoiserie and laminated dough experience highly desirable
- Ability to follow standardized recipes and production plans
- Knowledge of food hygiene, allergen control and kitchen safety
- Ability to work early shifts, weekends and production schedules
- Basic English communication preferred
- Willingness and ability to relocate to Lebanon
Full Job Posting
Job Purpose
- The Bakery Chef is responsible for preparing, producing and supervising breads, dough based products, Viennoiserie and other bakery items in line with approved recipes, quality standards and production schedules.
- The role requires strong knowledge of dough preparation, fermentation, proofing, baking temperatures, ingredient functionality and high volume production.
- The successful candidate will maintain consistent taste, texture, appearance, yield and portion size while supporting planning, stock control, food safety and junior team development.
Key Responsibilities
- Prepare breads, rolls, buns, baguettes, flatbreads and specialty bakery products.
- Produce laminated dough items including croissants, Danish pastries and related viennoiserie.
- Scale, mix, knead, divide, shape, proof and bake dough according to standardized recipes.
- Monitor dough temperature, hydration, fermentation time and proofing conditions.
- Adjust techniques based on flour behavior, room temperature, humidity and production needs.
- Deliver products to agreed standards for weight, volume, crust, crumb, texture and appearance.
- Support both small batch and high volume production and complete orders within required timelines.
Quality and Consistency
- Follow approved recipes, production sheets and portioning standards.
- Conduct checks during mixing, fermentation, shaping, proofing and baking.
- Identify and correct weak gluten development, over proofing, under proofing and uneven baking.
- Report ingredient, equipment or recurring quality issues to the senior culinary team.
Planning and Coordination
- Review daily orders and calculate production quantities.
- Organize work according to priority, delivery schedule and shelf life.
- Coordinate with pastry, kitchen, packing and dispatch teams.
- Prepare mise en place and confirm ingredients are available before production.
- Support product trials, seasonal menus and recipe development.
Inventory, Cost and Waste Control
- Monitor the use of flour, yeast, butter, sugar, eggs and other ingredients.
- Apply approved yields and portion controls to protect food cost.
- Reduce overproduction, spoilage and unnecessary ingredient loss.
- Support inventory checks, FIFO/FEFO rotation and wastage recording.
Food Safety and Equipment
- Follow HACCP, sanitation, allergen and personal hygiene procedures.
- Maintain correct storage temperatures, labeling and date coding.
- Operate mixers, proofers, ovens, sheeters, dividers and rounders safely.
- Complete basic equipment checks and report faults immediately.
Team Support
- Guide junior bakers and bakery helpers.
- Delegate preparation and cleaning tasks clearly.
- Train team members on recipes, standards and safe working practices.
Candidate Requirements
- Professional bakery, culinary or vocational qualification preferred.
- Minimum 3 5 years of relevant bakery experience.
- Experience in a hotel, premium bakery, catering company, central kitchen or production facility.
- Strong knowledge of bread, dough, fermentation, proofing and baking techniques.
- Viennoiserie and laminated dough experience highly desirable.
- Ability to follow standardized recipes and production plans.
- Knowledge of food hygiene, allergen control and kitchen safety.
- Ability to work early shifts, weekends and production schedules.
- Basic English communication preferred.
- Willingness and ability to relocate to Lebanon.
Core Competencies
- Technical bakery expertise
- Consistency and precision
- Production planning
- Time management
- Food safety awareness
- Waste and cost control
- Problem solving
- Teamwork
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