Baker – Specialist in Natural Fermentation Baking

Description

Job Summary: Responsible for producing rustic breads using natural fermentation (Levain), applying technical expertise and sensory sensitivity. Key Highlights: 1. Production of rustic breads using natural fermentation (Levain) 2. Technical expertise in fermentation, autolysis, folding, and shaping 3. Requires patience, planning, and sensory sensitivity Production of rustic breads using natural fermentation and Levain culture. **Requirements:** **Recommended Courses:** Pizza and Naturally Fermented Breads. **Technical Skills:** Mastery of fermentation, autolysis and folding techniques, manual shaping, and baking control. **Behavioral Skills:** Patience, planning, sensory sensitivity, and discipline. Benefits Meal allowance; Meals at the cafeteria; Breakfast and afternoon coffee; Attendance bonus voucher; Health and dental insurance; Life insurance; Transportation allowance; Pharmacy benefits; Carone benefits; Access to courses and training at Carone Corporate University; Partnerships with educational institutions and language schools; Driving school discounts; Payroll-deductible loans; Growth opportunities; Recognition programs for tenure and promotions; Specialty schools.