Head of Bakery Training Centre

The Role

The Head of Bakery – Training Centre is responsible for leading and supervising all bakery and bread-related activities at Training Centre Dubai. The role ensures technical excellence, consistency, and innovation across bakery production and training programs, while maintaining the premium positioning of the training centre within the IMEA region.

This position combines advanced bakery expertise with leadership, training supervision, and operational responsibility.

Reporting Line & Key Interfaces

Reports to:
Executive Pastry Chef / Head Chef Trainer IMEA

Collaborates with:
Pastry Chef Trainers, Technical Team, Distributors, Sales & Marketing Teams

Supervises:
Bakery specialists, assistants, and bakery-related training operations

Supports:
Bakery masterclasses, professional workshops, and regional demonstrations

Key Responsibilities

Bakery Leadership & Supervision

• Lead, supervise, and coordinate all bakery and bread activities within the Training Centre.
• Ensure consistent technical standards across all bakery-related training sessions and demonstrations.
• Coach and support bakery trainers and assistants in both technical execution and training delivery.
• Act as the main bakery technical reference for the Training Centre.

Bakery Production & Technical Execution

• Oversee preparation and execution of high-quality bread and bakery products for trainings and demonstrations.
• Ensure expert control of fermentation, sourdough management, lamination, and artisanal bread techniques.
• Validate and standardize recipes, scaling, and baking processes.
• Adapt bakery production methods to hot climate conditions.
• Supervise use and maintenance of deck ovens and professional bakery equipment.

Recipe Development & Innovation

• Lead development of bakery and bread recipes aligned with the schools product portfolio and quality standards.
• Contribute to innovation projects and regional product development initiatives.
• Oversee technical documentation, recipe writing, and standardization.

Operational Excellence

• Plan and manage bakery production timelines in line with training schedules and events.
• Coordinate with internal teams for workshops, customer visits, and external activations.
• Ensure efficient use of ingredients, tools, and resources.

Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and local regulations.
• Maintain high standards of cleanliness, organization, and safety within the bakery areas.

Requirements

Technical Expertise

• Strong expertise in artisan bread production (sourdough, baguette, specialty grains).
• Advanced mastery of viennoiserie and laminated dough techniques.
• Solid understanding of fermentation science and dough behavior in hot climates.
• Proven experience with deck ovens and professional bakery equipment.

Professional Competencies

• Strong leadership and supervisory skills.
• High level of precision, structure, and organization.
• Ability to plan, prioritize, and manage multiple activities.
• Team-oriented mindset with strong communication skills.
• Comfortable working in an international training environment.
• Strong motivation to transmit technical knowledge within an educational setting.

Education & Experience

• Diploma in Bakery or Culinary Arts.
• Minimum 6–8 years of professional bakery experience.
• Prior experience as Head Baker, Bakery Supervisor, or in a training role preferred.
• Background in artisan bakery or luxury hospitality is an advantage.
• Fluent in English; French and Arabic are an advantage.