Central Kitchen Baker @Pandan Loop

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

Job summary

A leading bakery in Singapore is seeking a skilled Baker (Chef de Partie) to lead daily baking operations. The role involves ensuring consistent quality, supporting production efficiency, and training junior staff. Candidates should have 3-5 years of experience in high-volume operations and strong skills in pastry production. This position offers a salary of up to $4,000 with variable bonuses and requires willingness to work shifts and weekends.

Qualifications

• 3–5 years of experience in a bakery or pastry production environment.
• Strong skills in management of pastry production and dough preparation.
• Solid understanding of kitchen routines and food safety standards.

Responsibilities

• Lead daily baking operations in a designated station.
• Ensure batch consistency, product quality, and adherence to safety standards.
• Provide on-the-job training to junior bakers.

Skills

Batter and dough preparation

Shaping, moulding, baking

Decoration and frosting techniques

Attention to detail

Time management

Communication skills

Team player

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