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 Responsibilitie
sBakery Leadership & Supervisio
- nLead, 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 Executio
- nOversee 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 & Innovatio
- nLead 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 Excellenc
- ePlan 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 & Complianc
- eEnsure strict compliance with food safety, hygiene, and local regulations
- .Maintain high standards of cleanliness, organization, and safety within the bakery areas
.
Requireme
ntsTechnical Expert
- iseStrong expertise in artisan bread production (sourdough, baguette, specialty grain
- s).Advanced mastery of viennoiserie and laminated dough techniqu
- es.Solid understanding of fermentation science and dough behavior in hot climat
- es.Proven experience with deck ovens and professional bakery equipme
nt.Professional Competenc
- iesStrong leadership and supervisory skil
- ls.High level of precision, structure, and organizati
- on.Ability to plan, prioritize, and manage multiple activiti
- es.Team-oriented mindset with strong communication skil
- ls.Comfortable working in an international training environme
- nt.Strong motivation to transmit technical knowledge within an educational setti
ng.Education & Experie
- nceDiploma in Bakery or Culinary Ar
- ts.Minimum 68 years of professional bakery experien
- ce.Prior experience as Head Baker, Bakery Supervisor, or in a training role preferr
- ed.Background in artisan bakery or luxury hospitality is an advanta
- ge.Fluent in English; French and Arabic are an advanta
ge.
