Show your command of bread production
Describe the doughs, fermentation methods, shaping techniques and baking processes you know. Specify your independence and production volumes, with examples of consistency and organisation; the recruiter needs to understand whether your experience fits an artisan bakery, hotel production or a larger workshop with a different production scale.
Understand the bakery and its production rhythm
Ask which products are made on site, using which flours and equipment, then examine hours and task allocation. Moving country may also bring different customer habits and production methods; discuss the adaptation expected, hygiene procedures and any training needed before taking responsibility during your first working shift.