Degree in Baking and/or Pastry from an accredited culinary university
Expert skills in culinary ability and creativity
With 10 years of progressive pastry management and production experience and a strong understanding of all aspects of a top pastry operation
With comprehensive knowledge on frozen bakery/pastries, familiar on baking line and freezing facilities and chemical compositions of the common ingredients in breadmaking, with a specific focus on HYDROGEN SYSTEMS
With extensive background on line production of American cakes, cookies, breads, baked goods and pastries and creation of long shelf life, parbaked frozen, bake-and-serve products etc.
Well-updated on the new freezing, technological cycle and bakery technology on the markets
Knowledge on different pastry/bakery techniques which requires specific raw materials and special attention to the process parameters
Has an ability to develop related ingredients and the formula for frozen products
Preferably with Professional Training or Certificates on baking, pastry and/or culinary
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