Lead Artisan Baker - Sourdough & Pastry Craft

11 WESTSIDE ASIA SQUARE PTE. LTD.; Singapore; On-site; SGD 56,000 - 78,000; Full time

Job summary

Liberty Group is seeking a senior artisan baker for Mimmo, our Italian-inspired bakery in Singapore. You will lead daily production, refine sourdough techniques, and mentor junior bakers to uphold craftsmanship and quality.

The role demands 4–6 years in premium bakery environments, strong leadership, and deep knowledge of fermentation, dough handling, and European baking styles. Early shifts, weekends, and holidays are required.

Qualifications

• Minimum 4–6 years in artisan bakeries or premium cafe concepts.
• Strong bread-making, fermentation, and dough handling skills.
• Experience with sourdough and European baking preferred.
• Leadership experience in small kitchen or bakery teams.

Responsibilities

• Lead and oversee daily bakery production, ensuring consistency, quality, and efficiency.
• Execute and refine artisanal breads, viennoiserie, and pastries.
• Work with fermentation techniques, sourdough, and long-proof processes.
• Maintain strict quality control in product and presentation.
• Support R&D and seasonal menu development.
• Plan production schedules and manage kitchen workflow.
• Oversee inventory, ordering, and cost control with minimal wastage.
• Ensure compliance with food safety and hygiene standards.
• Train, mentor, and supervise junior bakers and kitchen staff.
• Collaborate with management on product direction, innovation, and brand positioning.

Skills

Bread-making

Fermentation

Sourdough

Leadership

Costing & Inventory

Kitchen Operations

Dough Handling

Team Mentorship

Early Mornings/Weekends

Education

Food Hygiene Certificate (Singapore)

Job description

Liberty Group is seeking a senior artisan baker for Mimmo, our Italian-inspired bakery in Singapore. You will lead daily production, refine sourdough techniques, and mentor junior bakers to uphold craftsmanship and quality.

The role demands 4–6 years in premium bakery environments, strong leadership, and deep knowledge of fermentation, dough handling, and European baking styles. Early shifts, weekends, and holidays are required.