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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