Artisanal Baker

BIOCREATIONS SINGAPORE PTE. LTD.; Dublin; On-site; EUR 19,000 - 28,000; Full time

Job summary

BIOCREATIONS SINGAPORE PTE. LTD. is seeking an Artisanal Baker to lead daily production of high-quality breads and pastries using traditional methods. You will manage your station, ensuring consistency, quality, and strict food safety adherence in a fast-paced environment.

The ideal candidate has a passion for bread science, creative recipe development, and the stamina to thrive in early shifts with a collaborative team.

Qualifications

• Minimum 1 year of bakery experience in a professional kitchen.
• Proficiency in mixing, shaping and baking; understanding fermentation.
• Food Hygiene Certificate Level 1 is required by SFA in Singapore.
• Willingness to work early mornings, weekends and public holidays.
• Ability to communicate effectively in English.

Responsibilities

• Produce a variety of artisan breads and viennoiserie using traditional methods.
• Maintain starter cultures and pre-ferments.
• Operate bakery equipment safely and monitor baking times/temps.
• Ensure quality checks for taste, texture and appearance.
• Adhere to food safety and sanitation standards.
• Collaborate with Head Baker to meet daily production goals.

Skills

1 year baking

English language

Physical stamina

Education

Diploma in Baking & Pastry Arts

Job description

Job Description: Artisanal Baker

“We pride ourselves on crafting exceptional sourdough and Viennoiserie that bring joy to our customers."

Role Overview

We are seeking a passionate and skilled Artisanal Baker to join our team. In this role, you will be responsible for the daily production of high-quality artisan breads and pastries using traditional methods . You will manage your station with precision, ensuring consistency, quality, and adherence to food safety standards.

The ideal candidate has a strong understanding of the science behind bread-making, a creative flair for recipe development, and the physical stamina to thrive in a fast-paced, early-morning environment .

Key Responsibilities

Production & Baking

• Dough Preparation: Mix, ferment, shape, and score a variety of artisan breads (e.g., sourdough, baguettes, rye) and Viennoiserie (e.g., croissants, brioche) using traditional techniques .
• Starter Maintenance: Feed and maintain healthy sourdough starters and pre-ferments .
• Baking Operations: Operate ovens (deck, rack) and other bakery equipment safely and efficiently, monitoring baking times and temperatures to ensure perfect results .
• Quality Control: Conduct regular quality checks on ingredients and finished products to ensure consistency in taste, texture, and appearance .

Kitchen Management & Safety

• Food Safety & Hygiene: Strictly adhere to all food safety and sanitation regulations (Singapore SS 590 / MOM requirements). Ensure the workspace is clean and organized at all times .
• Inventory Management: Monitor stock levels of baking ingredients, rotate stock (FIFO), and minimize wastage and spoilage .
• Equipment Maintenance: Clean and maintain all kitchen equipment, including mixers, ovens, and proofers, reporting any issues to management .

Innovation & Teamwork

• Recipe Development: Contribute to the creation and development of new recipes and seasonal offerings, experimenting with flavors and techniques .
• Collaboration: Work closely with the Head Baker and team members to meet daily production goals and ensure smooth shift handovers .
• Packaging & Display: Assist in the packaging and attractive display of baked goods for retail or wholesale .

Qualifications & Requirements

• Experience: Minimum 1 year of working experience as a Baker in a professional kitchen or bakery setting (internships/apprenticeships count) .
• Technical Skills: Proficiency in mixing, shaping, and baking. Understanding of fermentation and dough science .
• Physical Stamina: Ability to stand for long periods, work in a warm environment, and lift heavy objects (up to 25kg) .
• Certification: Possess a valid Food Hygiene / Food Safety Certificate Level 1 (required by SFA in Singapore) .
• Work Schedule: Willingness to work early mornings (e.g., 6:30AM starts), weekends, and public holidays .
• Language: Ability to communicate effectively in spoken and written English .

Preferred (Good to Have)

• Education: Diploma or certification in Baking & Pastry Arts from a recognized institution (e.g., SHATEC, At-Sunrice, or equivalent) .
• Prior knowledge or experience with sourdough and laminated doughs(croissants, danish) .
• Numeracy: Sound numeracy skills for scaling recipes and adjusting batch sizes (baker"s percentages) .

Personal Attributes

• Attention to Detail: A meticulous eye for quality and presentation .
• Team Spirit: Strong ability to work collaboratively in a small, fast-paced kitchen. Demonstrates a "team first" attitude .
• Problem-Solving: Ability to troubleshoot issues (e.g., dough temperature, oven quirks) quickly and effectively .
• Passion: Genuine love for the craft of artisanal baking and a desire to continuously learn and improve .