Section Head (Central Kitchen - Bread)

Paris Baguette Singapore Pte. Ltd.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading bakery company in Singapore is seeking a Section Head (Bread) to manage boulangerie operations. You will balance traditional baking arts with efficient production methods, ensuring all products meet global standards. The ideal candidate has over 5 years of experience in commercial baking and the ability to manage large teams and scale production. Responsibilities include overseeing every aspect of bread production, from fermentation to dispatch, while ensuring compliance with food hygiene regulations.

Qualifications

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.

Responsibilities

• Oversee mixing, bulk fermentation, and proofing cycles.
• Manage oven rotations and temperatures for large batches.
• Coordinate with packing and logistics for timely dispatch.
• Supervise maintenance of industrial baking equipment.
• Lead and schedule the bread production team.

Skills

Commercial baking experience

Team supervision

Knowledge of food hygiene regulations

Ability to manage large-scale production

Job description

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)