Head of Line (Sous Chef) – Bakery

RECRUIT NOW SINGAPORE PTE. LTD.; Singapore; On-site; SGD 125,000 - 150,000; Full time

Job summary

A prominent recruitment agency in Singapore is seeking a Head of Line (Sous Chef) to oversee a bakery production line, ensuring high-quality output and consistency. The ideal candidate will have over 8 years of experience in a relevant production environment, proven supervisory skills, and expertise in pastry and bread production. Key responsibilities include leading production tasks, performing quality checks, and managing team workflow. This role offers a competitive salary package with additional bonuses.

Qualifications

• 8 years of relevant experience in a bakery or pastry production environment.
• Proven experience in a supervisory or sous chef role in a commercial or production kitchen.
• Deep expertise in batter mixing, shaping, baking, and layer cake assembly.

Responsibilities

• Oversee a designated production line in the bakery, ensuring high-quality output.
• Lead production tasks, including batter mixing and baking.
• Conduct quality assurance checks and monitor daily batch output.

Skills

Production scheduling

Resource planning

QA checks

Workflow troubleshooting

Basic computer tools (Excel, Word, Email)

Education

Diploma in Pastry/Baking/Culinary Arts

Basic Food Hygiene Certification (WSQ)

Job description

Head of Line (Sous Chef) – Bakery

📍 Location: Pandan Loop
🕒 Working Days: Tuesday to Sunday
🕑 Shifts (based on roster): 7:00 AM – 5:00 PM / 9:00 AM – 5:00 PM / 3:00 PM – 11:00 PM

💰 Salary: Up to $5,500 basic + variable bonus

Job Summary:

As a Head of Line (Sous Chef), you will oversee a designated production line in the bakery, ensuring high-quality output, consistent processes, and smooth operations. You will play a key role in hands‑on production, supervising the team, and driving performance across daily operations.

Key Responsibilities:

• Lead and perform hands‑on production tasks in one of the following areas:
  Pastry Production: Batter mixing, moulding, shaping, and baking
  Pastry Decor: Layer cake preparation and assembly
  Bread Production: Bread dough mixing, shaping, and baking
• Ensure product quality, consistency, and hygiene standards are met
• Conduct quality assurance checks and monitor daily batch output
• Collaborate with management on production planning, team rostering, and resource allocation
• Supervise workflow and assist in areas experiencing skill gaps or high demand
• Enforce adherence to all recipes, standard operating procedures (SOPs), and hygiene practices
• Provide on‑the‑job training and support to junior staff

Requirements:

• 8 years of relevant experience in a bakery or pastry production environment
• Proven experience in a supervisory or sous chef role in a commercial or production kitchen
• Deep expertise in one or more of the following:
  Batter mixing, shaping, baking
  Layer cake assembly
  Bread production techniques
• Experienced in QA checks, batch consistency, and SOP compliance
• Skilled in production scheduling, resource planning, and workflow troubleshooting
• Proficient in basic computer tools (Excel, Word, Email)
• Able to work efficiently in high‑volume, fast‑paced settings
• Diploma in Pastry/Baking/Culinary Arts is an advantage
• Basic Food Hygiene Certification (WSQ) is required