ABBASSI JALAL: Email & Phone Number

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Bakery/pastry supervisor at almeera|Doha, Qatar

Position:

Bakery/pastry supervisor at almeera

Location:

Doha, Qatar

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Last updated: 2026-06-26

Updated: 2026-06-26

Found email addresses for ABBASSI JALAL:

Business emails:

j**@almeera.com.qa

Found phone for ABBASSI JALAL:

+974-***-***-7608

A different ABBASSI JALAL?

Work Experience 8 years

Bakery/pastry supervisor at almeera

Oct 2024 - Current

Baker at Majid Al Futtaim

Nov 2021 - Oct 2024

Pizza sous chef at Sabrine Bakery

Aug 2018 - Aug 2021

ABBASSI JALAL started working in 2018, then the employee has changed 2 companies and 2 jobs. On average, ABBASSI JALAL works for one company for 2 years 7 months.

Their professional focus is Bakery, Baking, and Bread across 3 core areas.

ABBASSI holds CV Success Master Class, Excel 2021 Essential Training (Office 2021/LTSC), and Excel Boot Camp certifications.

Education

Bachelor's degree at Université Mohammed Premier Oujda

Frequently Asked Questions

What is ABBASSI JALAL's email address?

SignalHire found a verified business email address for ABBASSI JALAL: j**@almeera.com.qa.

What is ABBASSI JALAL's phone number?

SignalHire found a verified phone number for ABBASSI JALAL: +974-***-***-7608.

How do I contact ABBASSI JALAL at almeera?

You can reach ABBASSI JALAL through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.

What is ABBASSI JALAL's professional background?

ABBASSI JALAL has 8 years of professional experience. They have held roles including Baker, and Pizza sous chef at companies such as Majid Al Futtaim, and Sabrine Bakery. Their education includes Bachelor's degree from Université Mohammed Premier Oujda.

Is ABBASSI JALAL's contact information up to date?

Yes. ABBASSI JALAL's SignalHire profile was last updated on 26 June 2026, reflecting their current position as Bakery/pastry supervisor at almeera in Lusail, Qatar.

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