Job details Junior Test Baker

Posting Period

From July 04, 2024
to August 09, 2024

Country or region



Anjou, Québec

Business Unit



Quality Assurance and Control

Entry date

As soon as possible

Job Status

Permanent - Full time

Minimal required work experience

1 year

Minimal education level required


Work schedule

From Monday to Friday (7h-15h), 35 hours a week


Based on experience


Competitive social benefits

Junior Test Baker

Main Functions

The Junior Test Baker will report to the Bake Lab Manager. Key responsibilities of the successful candidate include, but are not be limited to, performing bake tests, bread analysis and data reporting. The junior test baker will maintain regular daily communication with other team members and supervisors. Responsibilities may also include effective communication with members of other project teams. Task associated with this position include:

  • Preparing breads and/or any other bakery products following different recipes and processes (industrial or artisanal), as needed;
  • Performing tests and analysis on raw dough and/or baked products;
  • Collecting and entering data;
  • Using specialized instruments, such as risograph (gasograph), texture analyzer, volume scanner, etc.;
  • Taking part in bread making demonstrations and offering support to clients using the bake lab;
  • Maintaining the work station (workbench, mixers, machines and instruments) and surroundings;
  • Contributing to different projects.

Technical skills


  • Professional training in baking with a strong interest in research and development (baking school or on-the-job training, industrial or artisanal bakery);
  • Good understanding of bread chemistry;
  • Good computer skills (Microsoft Word, Excel and Outlook) and ability to learn new and specialized software;
  • Good communication skills in French and English (verbal and written);

An asset

  • Basic laboratory technical skills.

Personal abilities


  • Ability to follow specific and precise instructions;
  • Willingness to learn and perform various duties depending on the company's needs;
  • Good sense of priorities and ability to organize one’s own time;
  • Good collaboration, ability to work alone and also for teamwork.


Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 5,000 people working in more than 45 countries on 5 continents.

Lallemand Baking offers a range of superior quality baker's yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking team's many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.

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