We are looking for an experienced Sous Chef specialized in Sourdough Baking to join our bakery team.

Key Responsibilities:

Manage and develop the Sourdough Bakery Section, leading the daily production process while maintaining the highest quality standards.

Take full responsibility for the daily care and maintenance of the
Sourdough Starter, ensuring optimal activity, consistency, and performance.

Manage and accurately control **fermentation schedules, including cold fermentation, proofing, and baking processes.

Monitor dough quality and make necessary adjustments based on temperature, humidity, flour characteristics, and fermentation conditions.

Maintain consistency in product quality, texture, flavor, and appearance.

Requirements:

Minimum 5 years of hands-on experience in sourdough baking and natural fermentation.

Strong scientific and practical understanding of hydration percentages, flour types, fermentation, and temperature control.

Excellent knowledge of sourdough production techniques and bakery operations.

Strong attention to detail and commitment to maintaining high-quality standards.

Ability to manage daily production efficiently and work effectively within a professional bakery team.

Please send your resume/CV