Baker (w/m/d)
Bäckerhaus GmbH · 3 weeks ago
About us
Since 1954, Das Bäckerhaus has combined traditional German baking craftsmanship with modern variety. In our bakery, we rely on genuine craftsmanship, natural ingredients and long dough fermentation. To strengthen our team, we are looking for a committed and versatilely trained professional from Morocco who brings a passion for quality, craftsmanship and flavor.
What you bring (desired profile)
Training / qualification
State-recognized vocational qualification in baking or bakery-pâtisserie, for example:
Morocco: Diplôme de Technicien, Filière Boulangerie-Pâtisserie (OFPPT)
Chile: Técnico de Nivel Medio en Gastronomía, mención Pastelería y Repostería
Serbia: three-year vocational training as a baker (pekar)
Courses and private certificates (e.g. one-year specializations, „Ayudante de Panadería“ or Diplomados) are a real advantage, but do not replace the vocational qualification.
An advantage:
Meisterprüfung (e.g. majstor)
a second qualification as a pastry chef or cook
Certificate courses, e.g. in sourdough, cakes and decoration, or HACCP
Professional experience and position
At least 2 years of professional experience within the last 5 years.
Work in an artisan bakery or hotel bakery with in-house dough production. Experience in industrial bakeries, for example working with machinery, is welcome. However, working exclusively in a pastry shop or baking off frozen products is not sufficient.
Typical positions: baker, versatile baker, head baker (e.g. „maestro panadero“), baker-pâtissier or Chef de Partie bakery.
You can demonstrate your experience with detailed employment references and references. These documents will be submitted to the German Chamber of Crafts.
Language and motivation
Willingness to learn German (target: level B1/B2 for everyday life and customer contact).
Specific experience sought
Experience in bread production (area 1) is a requirement. In addition, we would like you to have experience in at least two of areas 2 to 5.
1. Bread and specialties: sourdough and rye (requirement)
Sourdough management: Preparing, refreshing and independently maintaining the mother sourdough; multi-stage sourdough fermentation with control of fermentation time and temperature (masa madre).
Range of breads: Proper production of rye, rye-wheat and wheat-wheat mixed breads, wholemeal and coarse-grain breads, as well as breads with seeds (pan de centeno, integral, de semillas).
Pre-ferments: Working with pre-ferments such as poolish and biga.
Artisan processing: Kneading, shaping and braiding by hand; making rye and mixed bread rolls.
2. Snacks, finger food and savory preparations
Filled bread rolls, sandwiches, toast and fresh salads.
Oven-baked snacks, filled or topped and baked (e.g. pizza, Croque Monsieur, filled puff pastry pieces).
Cheese pastries and savory biscuits, savory small baked goods, pâtés, canapés and vol-au-vents, as well as choux pastry finger food.
Quiches, vegetable and onion tarts, savory pies, strudel (sweet and savory), as well as egg dishes.
3. Fine baked goods and pastry
Fine yeast doughs, Danish pastries and croissants (masas laminadas); braided pastries (trenzas).
Sponge, Viennese and choux pastry mixtures, meringue.
Buttercream and whipped cream; tempering couverture chocolate.
Coating, decorating and lettering cream and whipped-cream cakes; individual desserts.
Chilled, semi-frozen and frozen desserts and creams.
4. Sales and customer advice
Active work at the sales counter and in the shop.
Providing our customers with knowledgeable advice about products, ingredients and allergens.
Taking customer orders (e.g. celebration and holiday cakes).
Attractive presentation of products and arrangement of the display case and counter.
Packaging suitable for customers and transport, operating the cash register and assisting with sales promotions.
5. Quality, refrigeration technology and costing
Managing cooling processes: retarding and interrupting fermentation (e.g. doughs refrigerated overnight, fermentación en frío / retardada).
Producing, storing and processing frozen dough pieces.
Hygiene documentation in accordance with HACCP and maintaining temperature logs.
Receiving goods, ensuring traceability of raw materials and packaging to preserve freshness.
Systematic analysis and correction of production errors.
Costing: converting recipes, calculating dough yield and determining recipe costs.
What we offer you
Visa and recognition assistance: We guide you step by step through the recognition process with the Chamber of Crafts and through applying for a visa for Germany.
German courses: We support you in attending German courses before your departure and after your arrival in Germany.
Integration and welcome: A warm, family-like team will support you upon your arrival, with your apartment search and with appointments at government offices.
Fair pay and prospects: An attractive salary, paid on time on a fixed date every month, predictable working hours and stable, permanent employment with a company steeped in tradition.
Automatically translated from German
