Description
Proven experience as a sourdough baker or artisan bread baker in a bakery or similar environment
Strong knowledge of sourdough starter (levain) preparation, maintenance, and fermentation
Skilled in dough mixing, shaping, proofing, scoring, and baking techniques
Ability to produce consistent, high quality bread according to recipes and standards
Knowledge of different flours, hydration levels, and baking temperatures
Good understanding of food safety, hygiene, and cleanliness standards
Ability to work under pressure and meet daily production targets
Willingness to work early mornings, night shifts, weekends, and holidays when required
Strong teamwork, discipline, and attention to detail
Ability to operate and maintain bakery equipment such as mixers, dividers, and ovens
Willingness to work in Choueifat