Key Requirement:
Minimum 2 years of hands-on experience in 100% Vegetarian and Eggless Bakery, Pastry, and Confectionery production from scratch. Candidates must have strong fundamentals and practical experience working without premixes, with the ability to independently produce breads, viennoiserie, desserts, cakes, cookies, fillings, and other baked products from base ingredients.
Preferred Expertise:
• Eggless Bakery Production
• Artisan Breads & Sourdough
• Pastry & Desserts
• Confectionery & Fillings
• Product Development & Standardization
• Inventory & Yield Management
• Experience working in organized bakery, café, patisserie, or restaurant environments
We are looking for a candidate who is process-oriented, quality-focused, and capable of maintaining consistency while contributing towards new product development and operational efficiency.