Bakery Chef

Company Description Al Safadi Hospitality is a leading hospitality group renowned for delivering exceptional culinary experiences and authentic Lebanese hospitality. Our growing portfolio includes Al Safadi Restaurants, Oventine, and Table 25, with exciting new hospitality concepts and retail brands currently in development. As we continue to expand, we are looking for a passionate and skilled Bakery Chef to join our Central Kitchen team and contribute to the production of high-quality bakery products that reflect our commitment to excellence and consistency. Role Description We are looking for a passionate and experienced Bakery Chef to join our Central Kitchen team. The ideal candidate will be responsible for producing high-quality artisan breads and bakery products while ensuring consistency, food safety, and adherence to our production standards. This role requires strong technical baking skills, attention to detail, and the ability to perform efficiently in a fast-paced, high-volume production environment. Qualifications • Experience: Minimum 3 years of experience in commercial bakery production, preferably within a hospitality group, hotel, bakery, or central kitchen. • Education: Diploma or certification in Bakery, Culinary Arts, Pastry, or a related field is preferred. • Bread Production: Hands-on experience producing artisan breads, baguettes, burger buns, brioche, sandwich breads, rolls, and other bakery products. • Technical Knowledge: Strong understanding of dough preparation, fermentation, proofing, baking techniques, and ingredient functionality. • Production Standards: Ability to follow standardized recipes, production schedules, and portion specifications while maintaining consistency and product quality. • Food Safety: Good knowledge of food safety, hygiene, HACCP, and sanitation standards. • Operational Skills: Experience working in a high-volume production environment with the ability to meet daily production targets and minimize waste. • Soft Skills: Strong attention to detail, excellent organizational skills, ability to work under pressure, and a positive team-oriented attitude. Show more Show less

Experience: Minimum 3 years of experience in commercial bakery production, preferably within a hospitality group, hotel, bakery, or central kitchen. Food Safety: Good knowledge of food safety, hygiene, HACCP, and sanitation standards. Production Standards: Ability to follow standardized recipes, production schedules, and portion specifications while maintaining consistency and product quality. Technical Knowledge: Strong understanding of dough preparation, fermentation, proofing, baking techniques, and ingredient functionality. Operational Skills: Experience working in a high-volume production environment with the ability to meet daily production targets and minimize waste.

Produce high-quality artisan breads and bakery products in a fast-paced, high-volume central kitchen. Ensure consistency with production standards and standardized recipes. Maintain food safety and sanitation standards (HACCP). Follow production schedules and portion specifications. Monitor dough preparation, fermentation, proofing, and baking processes to deliver consistent product quality. Manage time and workflow to meet daily production targets and minimize waste.