We are not looking for a traditional baker. We are looking for a Bakery Engineer.

At Bespoke Food Concepts , we treat gastronomy with the absolute precision of a tech company. For our flagship Fast-Fine dining concept, launching in Dubai, we are engineering a proprietary hybrid bun.

This bun is not a standard bakery product. It is a high-performance platform built to excel under extreme commercial transit conditions. We need a visionary professional who can take this from lab-stage R&D to stable, scalable commercial manufacturing.

You are not maintaining someone else’s recipe or working a standard night shift. You are solving a complex food-science puzzle and building a scalable operating system around the solution.

If you understand exactly how starch gelatinization alters moisture retention, why cold retard shapes the aromatic profile of enriched dough, and how fat percentages affect...