Baker

mozmoji

Singapore

On-site

SGD 8,200 - 11,000

Part time

6 days ago
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Benefits offered by this job

Weekly pay

Job summary

mozmoji in Singapore is seeking a part-time pastry assistant to help prepare our desserts, pastries, cookies and other baked goods.

You will assist with daily kitchen and bar prep, keep the area clean, and follow recipes and production standards. Flexible hours: Monday full day; Tuesday–Sunday 7:00 AM–11:00 AM or 6:30 PM–10:30 PM. Salary is paid weekly based on total hours worked.

Qualifications

  • Previous baking or pastry experience is preferred.
  • Responsible, reliable, and detail-oriented.
  • Able to work independently and follow recipes and production standards.

Responsibilities

  • Prepare and produce homemade desserts, pastries, and cookies
  • Assist with daily kitchen and bar preparation
  • Clean and organize the kitchen and bar area after production
  • Maintain a clean and tidy working environment

Skills

Pastry baking experience
Attention to detail
Reliability
Independent working
Follow recipes

Job description

Part-Time Pastry Assistant

We are looking for a part-time pastry assistant to join our team and help with the preparation of our homemade desserts, pastries, cookies, and other baked goods.

Responsibilities:
  • Prepare and produce homemade desserts, pastries, and cookies

  • Assist with daily kitchen and bar preparation

  • Clean and organize the kitchen and bar area after production

  • Maintain a clean and tidy working environment

Requirements:
  • Previous baking or pastry experience is preferred

  • Responsible, reliable, and detail-oriented

  • Able to work independently and follow recipes and production standards

Working Hours:

Flexible part-time schedule. You may choose suitable working hours based on your availability:

  • Monday: Full day

  • Tuesday–Sunday: 7:00 AM–11:00 AM or 6:30 PM–10:30 PM

Working hours will be arranged according to the shop’s needs and your availability. Salary is paid weekly based on the total hours worked.

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