عبدالكبير بادي

I worked at a high-end French bakery in the heart of Riyadh,
and it was a challenging yet creative experience. I
contributed to developing new products, improving pastry
quality, and working within a high-quality, professional
production schedule. This period significantly enhanced my
professional skills.

This phase gave me exceptional experience in a new work
environment, especially with the opening of a bakery from
scratch. I gained advanced skills in production
management, line setup, and quality control. It was an
enriching experience that taught me flexibility and the
abilityto adapt quickly

This experience was a turning point, as I took on larger
responsibilities within the French bread and pastry
production team. I learned organization, team leadership,
and accountability, and I participated in developing new
recipesthat improved the qualityof production

I moved into the world of Viennoiserie, where I discovered
the joy of the finer details, from rolling out the dough to
controlling the butter and heat. Over these years, I became
more meticulous and creative, and I began developing my
own unique touchesfor the products.