Baker (Chef de Partie)

RECRUIT NOW SINGAPORE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local bakery firm in Singapore is seeking a skilled Baker (Chef de Partie) to lead daily baking operations. Responsibilities include executing production tasks, ensuring quality, and providing guidance to junior team members. The ideal candidate has 3–5 years of experience and a diploma in culinary arts. This role requires strong skills in dough preparation, baking techniques, and a willingness to work shifts and weekends.

Qualifications

• 3–5 years of experience in a bakery or pastry production environment.
• Experienced in guiding junior staff and maintaining batch quality.
• Solid understanding of kitchen routines, mise en place, and food safety standards.

Responsibilities

• Execute daily production tasks based on assigned station.
• Ensure batch consistency, product quality, and adherence to timing and hygiene standards.
• Provide on-the-job training to junior bakers.

Skills

Batter and dough preparation

Shaping and moulding

Baking and oven control

Decoration and frosting techniques

Attention to detail

Time management

Communication skills

Team player mentality

Education

Diploma in Pastry/Baking/Culinary Arts

Basic Food Hygiene Certification (WSQ)

Job description

Baker (Chef de Partie)
Location: Pandan Loop
Working Days: Tuesday to Sunday
Shift Timings (Rostered):

• 7:00 AM – 5:00 PM
• 9:00 AM – 5:00 PM
• 3:00 PM – 11:00 PM

Salary: Up to $4,000 basic + variable bonus

Job Summary:

We are seeking a skilled and reliable Baker (Chef de Partie) to lead daily baking operations in a designated station. You will ensure consistent batch quality, support production efficiency, and provide guidance to junior team members, contributing to a high-performance production kitchen.

Key Responsibilities:

• Execute daily production tasks based on assigned station:
  Pastry Production: Batter preparation, moulding, shaping, baking, oven management
  Pastry Décor: Decorating baked items, preparing frosting and decorative components
  Bread Production: Dough mixing, proofing, shaping, baking, finishing, and preparation of sauces/condiments
• Ensure batch consistency, product quality, and adherence to timing and hygiene standards
• Maintain mise en place and conduct basic equipment checks
• Follow all SOPs and safety protocols
• Provide on-the-job training to junior bakers (Commis)
• Support process improvements and workflow efficiency
• Collaborate with the team to meet production schedules

Requirements:

• 3–5 years of experience in a bakery or pastry production environment, preferably in high-volume operations
• Strong skills in:
  Batter and dough preparation
  Shaping, moulding, baking, and oven control
  Decoration and frosting techniques
• Experienced in guiding junior staff and maintaining batch quality
• Solid understanding of kitchen routines, mise en place, and food safety standards
• Basic computer literacy (Word, email)
• Strong attention to detail, time management, and communication skills
• Team player with a positive and proactive mindset
• Willingness to work shifts, weekends, and public holidays
• Diploma in Pastry/Baking/Culinary Arts is advantageous
• Basic Food Hygiene Certification (WSQ) is required