Artisanal Baker

Biocreations Singapore Pte. Ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Product discount

Autonomy in role

Job summary

BakeHaus seeks skilled artisans to lead fermentation-driven breads and artisan pastries in a fast-paced kitchen. The Artisanal Baker will master sourdough, viennoiserie, and classic pastries, while mentoring junior bakers and collaborating with the Head Chef.

Early shifts and weekend work are required; a portfolio is requested to showcase craftsmanship and dinner service readiness. This role offers autonomy, career progression toward Head Baker or Chef, comprehensive benefits, and a creative

Qualifications

• Minimum 2 years of professional artisanal baking experience.
• Portfolio showing bread, viennoiserie, and pastries.
• Willingness to work early mornings, weekends, and holidays.

Responsibilities

• Lead production of sourdough and yeasted breads from scaling to baking.
• Laminate croissants, danishes, and puff pastry with precise timing.
• Prepare base pastries: creams and choux pastry components.
• Ensure quality control through sensory checks at all stages.
• Uphold ingredient integrity and sourcing standards.
• Provide photos/portfolio of work when requested.

Skills

Artisanal baking

Fermentation mastery

Dough hydration & temperature

Leadership & mentoring

Tools

Ovens

Proofing cabinets

Laminating equipment

Job description

Job Description: 1. Artisanal Baker 2. Kitchen Commis 3. Sous Chef

Position: Artisanal Baker / Kitchen commis / Sous Chef

Company: BakeHaus

Reports to: Head Chef

Job Type: Full-Time

Our Philosophy & Your Role

At BakeHaus, we believe bread is alive and pastry is poetry. We don't just follow recipes-we nurture cultures, respect ingredients, and chase perfection in every fold and crust.

We are seeking a true craftsmanship, crafted for those who command both the production line and the finishing pass.

1. As an Artisanal Baker: To be the primary custodian of our core fermented products, ensuring the consistent excellence of our breads, viennoiserie, and foundational pastries through meticulous technique and deep understanding of ingredients. Require 2 years of professional baking experience in artisanal bakery or high-end hotel/pastry shop.

Core Responsibilities

• Fermentation Mastery: Maintain, feed, and manage our house sourdough starter and pre-ferments (poolish, biga) with daily vigilance and scientific understanding.
• Production of Core Lines:
  • Bread: Lead the daily production of all sourdough and yeasted breads, from scaling to mixing, bulk fermentation, shaping, scoring, and baking.
  • Viennoiserie: Execute the lamination process for croissants, danishes, and puff pastry with precision, managing temperature and rest times impeccably.
  • Foundation Pastries: Prepare all base components: creams (pastry, diplomat, chiboust), doughs (sweet shortcrust, pâte à choux).
  • Quality Control: Conduct rigorous QC on all products at every stage, using all senses (sight, touch, smell, taste) to ensure they meet BakeHaus standards before they leave the kitchen.
  • Ingredient Integrity: Be the kitchen's foremost advocate for our premium ingredients, understanding their provenance, functionality, and how to treat them with respect.
• Please provide photos or a portfolio of your work (bread, viennoiserie, plated desserts).
• Natural sourdough fermentation (from starter to bake).
• Laminated doughs (croissant, danish, puff pastry).
• Classic French pastry techniques and components.

The Baker's Hands & The Chef's Mind

• The Baker's Discipline: You have an innate sense for dough hydration and temperature. You work by touch, sight, and time. You are patient, precise, and consistent.
• The Chef's Palate & Eye: You have a refined palate for flavor balance and an artist's eye for color, texture, and composition on the plate.
• The Leader's Temperament: You are calm under pressure, lead by example, and can correct and teach a junior baker without breaking their spirit. You are a clear, direct communicator.
• The Problem-Solver's Intuition: You can diagnose why a loaf didn't spring, a cream split, or a batch of croissants was flat-and you know how to fix it.

Schedule & Environment

This role may require early morning at times, and the ability to work weekends and holidays.

• You will work in a fast-paced, physically demanding environment that is both a production facility and a creative studio.

What We Offer

• A True Craftsperson's Role: Autonomy and respect for your expertise. Your hands will shape our most important products.
• Competitive Salary commensurate with a dual-role leadership position.
• Clear Pathway to Head Baker or Chef roles within our growing company.
• Comprehensive Benefits including health insurance, paid time off, and a generous product discount.
• An Inspiring Workspace in a premier location, surrounded by a team that values craft above all.