Sous Chef Baker - Central Kitchen Tampines

MISSION CENTRAL KITCHEN PTE. LTD.; Singapore; On-site; SGD 33,000 - 47,000; Full time

Benefits offered by this job

Competitive salary

Staff meals provided

Medical and dental benefits

Job summary

Mission Group operates a central kitchen in Tampines producing breads, bakes and pastries for all outlets. We are seeking a hands-on Baker who takes pride in consistent quality at scale and can work across early shifts and weekends.

Requirements include 3–5 years of bakery experience, knowledge of dough handling and strong adherence to recipes, schedules and food safety standards. Freshers with strong interest are welcome to apply; training will be provided.

Qualifications

• Hands-on baking experience in bakery, hotel, central kitchen or production setting.
• Knowledge of bread and pastry techniques and dough handling.
• Ability to follow recipes, schedules and food safety procedures.

Responsibilities

• Prepare, bake and finish breads, buns, pastries, cakes and similar items.
• Handle dough preparation including mixing, lamination, shaping and portioning.
• Operate bakery equipment and maintain quality across batches.
• Meet daily production targets and ensure on-time delivery to outlets.
• Follow HACCP standards and FIFO storage practices.
• Support R&D and new product trials with the culinary team.

Skills

Bread & pastry techniques

Dough handling

Food safety awareness

Attention to detail

Team player

Education

Certificate or diploma in baking/pastry

Job description

About Us
Mission Group is a Singapore-based hospitality group that runs a portfolio of restaurant and café concepts, including Chin Mee Chin, Carlitos Casa de Comidas, Firebird by Suetomi and temper. Wine Room & Lounge. Our central kitchen in Tampines produces breads, bakes and pastries for outlets across the Group. We’re looking for a hands-on Baker who takes pride in consistent quality at scale.

Key Responsibilities

• Prepare, bake and finish breads, buns, pastries, cakes and other baked goods according to standard recipes and daily production plans
• Handle dough preparation, including mixing, proofing, laminating, shaping and portioning
• Operate and look after bakery equipment such as deck and convection ovens, mixers, sheeters and proofers
• Meet daily production targets and dispatch timelines for deliveries to outlets
• Keep product quality, taste, size and presentation consistent across every batch
• Follow food safety, hygiene and HACCP standards in line with SFA requirements
• Label, date and store products correctly, and practise FIFO stock rotation
• Monitor ingredient levels and report shortfalls to the Head Baker or Central Kitchen Manager
• Keep workstations, equipment and storage areas clean and organised
• Support R&D and new product trials with the culinary team when needed
• Take on other production duties assigned by the Central Kitchen Manager

Requirements

• At least 3-5 years of experience as a baker in a bakery, hotel, central kitchen or commercial production setting
• Practical knowledge of bread and pastry techniques, including dough handling and proofing
• Able to follow recipes, production schedules and food safety procedures accurately
• Valid Basic Food Hygiene Certificate (Food Safety Course Level 1), or willing to obtain one
• Able to work early-morning shifts, weekends and public holidays
• Physically fit, comfortable standing for long periods and lifting up to [X] kg
• A team player who is organised, punctual and pays attention to detail
• Certificate or diploma in baking/pastry is an advantage
• Freshers who have a strong interest in baking are welcome to apply; training will be provided

What We Offer

• Competitive salary, with overtime pay where applicable
• Annual leave / medical and dental benefits / staff meals provided
• Staff dining discounts across Mission Group concepts
• Training and room to grow within a growing multi-concept group
• A stable kitchen-based role with no front-of-house duties