Hello everyone,
We are FermentoLab, a fast-growing company specialising in the production of part- baked Neapolitan pizza bases.
We are expanding and looking to add a new experienced professional to our team.
We are seeking a candidate with proven experience as a Pizza Chef, with strong expertise in Neapolitan style dough handling.
THE 'SLAP TECHNIQUE' IS ESSENTIAL, WITHOUT THIS, PLEASE DO NOT APPLY.
This is not a training position.
We are looking for someone who already knows how to handle and stretch dough with confidence and precision.
Essential Requirements:
- Proven professional experience as a Pizza Chef
- Strong ability to hand-stretch Neapolitan-style dough
- Experience working with high-hydration, long-fermentation dough
- Good speed, consistency and attention to detail
- Valid Food Hygiene / Food Safety certification
- Basic knowledge of HACCP procedures
Italian speaking is a plus.
Other languages are welcome, but the key requirement is solid Neapolitan dough handling skills.
What We Offer:
- A dynamic and rapidly growing company
- Production-based work (no evening service shifts)
- Mainly daytime hours(typically starting around 8:00 AM until production is completed, or shorter afternoon shifts – details discussed at interview stage)
- Full-time or Part-time positions available
If you have real experience in Neapolitan style and want to join a serious, growing production environment, please send your CV along with a brief summary of your experience.
Only candidates with genuine professional experience will be considered.
Thank you
FermentoLab
Pay: £14.00-£18.00 per hour
Work Location: In person
