Baker

BIOCREATIONS SINGAPORE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading bakery and culinary establishment in Singapore is seeking an Artisanal Baker to lead bread production and quality control. This role requires mastery of fermentation techniques and a passion for pastry art. The ideal candidate will work in a dynamic kitchen environment and has opportunities for growth into Head Baker or Chef roles. Comprehensive benefits and competitive salary are offered, fostering a respect for craft in an inspiring workspace.

Benefits

Competitive salary

Health insurance

Paid time off

Generous product discount

Qualifications

• Experience with natural sourdough fermentation and laminated doughs.
• Ability to teach foundational techniques and safety.
• Strong understanding of quality control and ingredient integrity.

Responsibilities

• Maintain and manage the sourdough starter and pre-ferments.
• Lead production of daily bread and pastries.
• Ensure all products meet BakeHaus quality standards.
• Act as shift leader in the Head Chef's absence.
• Train Commis Bakers and Interns on techniques and safety.

Skills

Fermentation Mastery

Production of Core Lines

Quality Control

Ingredient Integrity

Kitchen Operations

Training & Development

Plating & Presentation

Inventory & Ordering

Menu Development

Job description

Job Description:

1. Artisanal Baker

2. Kitchen Commis

3. Sous Chef

Position: Artisanal Baker / Kitchen commis / Sous Chef

Company: BakeHaus

Outlet: BakeHaus / NUS

Reports to: Head Chef

Job Type: Full-Time, Exempt (Management)

Our Philosophy & Your Role

At BakeHaus, we believe bread is alive and pastry is poetry. In our new NUS Hotel extension, we merge time-honored fermentation with modern technique to create edible art for a discerning community. 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.

Core Responsibilities

I. Artisanal Baker Core (The Craft)

• 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.

II. Sous Chef Core

• Kitchen Operations: Act as the shift leader in the Head chef's absence, managing opening/closing, production schedules, and labor deployment.
• Training & Development: Be the primary trainer for Commis Bakers and Interns, teaching them foundational techniques, safety, and the "BakeHaus way."
• Plating & Presentation: Elevate the visual appeal of all plated desserts, bespoke cakes, and special orders, ensuring every item is "instagram-ready" and worthy of a luxury hotel.
• Inventory & Ordering: Assist the Head Chef with weekly inventory counts, supplier orders, and managing ingredient pars to minimize waste.
• Menu Development: Collaborate with the Head Chef on R&D for seasonal menus, specials, and limited editions, contributing creative ideas and executing test batches.

• 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

• You will work in a fast-paced, physically demanding environment that is both a production facility and a creative studio. This role may require early morning at times, and the ability to work weekends and holidays.

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.

BakeHaus is committed to cultivating a kitchen where skill, curiosity, and respect are the main ingredients. We are an equal opportunity employer.