Central Kitchen Pastry & Bread Baker

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

Job summary

A leading culinary recruitment firm is seeking a skilled Baker (Chef de Partie) to oversee baking operations in their kitchen. The ideal candidate will have 3–5 years of experience in high-volume pastry production, ensuring quality and consistency while guiding junior staff. Key responsibilities include executing production tasks, maintaining hygiene standards, and adhering to safety protocols. The role offers an attractive salary up to $4,000 with a variable bonus, and requires a willingness to work shifts and weekends.

Qualifications

• 3–5 years of experience in a bakery or pastry production environment.
• Strong skills in batter and dough preparation.
• Experienced in guiding junior staff and maintaining batch quality.
• Solid understanding of kitchen routines and food safety standards.

Responsibilities

• Execute daily production tasks based on assigned station.
• Ensure batch consistency and product quality.
• Maintain mise en place and conduct basic equipment checks.
• Follow all SOPs and safety protocols.
• Provide on-job training to junior bakers.
• Support process improvements and workflow efficiency.

Skills

Batter and dough preparation

Shaping, moulding, baking and oven control

Decoration and frosting techniques

Attention to detail

Time management

Communication skills

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‑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