Working Location : West
Working Hours : MORNING / NOON / NIGHT Shifts
Remuneration:
Responsibilities:
• Execute daily baking operations within assigned station, ensuring consistent product quality and adherence to standards
• Perform high- and mid-skill tasks such as:
– Batter preparation, moulding, shaping, baking, and oven management (Pastry Production)
– Decorating of bakes and preparation of frosting and other components (Pastry Décor)
– Bread dough mixing, proofing, shaping, baking, and finishing of baked items; preparation of sauces and condiments (Bread Production)
• Maintain batch quality, consistency, and timing across all baking activities
• Ensure mise en place readiness and assist with equipment checks
• Uphold hygiene and food safety standards at all times
• Provide on-the-job training and guidance to junior staff
• Support process improvements and collaborate with team members to achieve production targets
Requirements:
• At least 3–5 years of experience in bakery or pastry production, ideally within high-volume operations
• Strong hands-on knowledge in bread and pastry production, including batter preparation, moulding, shaping, baking, oven management, decoration, and frosting
• Experience supervising or guiding junior staff
• Ability to maintain consistency in batch quality, timing, and product standards
• Familiar with mise en place readiness, equipment checks, hygiene, and safety protocols
• Basic computer literacy (Word processing and email)
• Good communication skills and a team-oriented attitude
• Detail-oriented, consistent, and proactive in problem-solving
• Willingness to work shifts, weekends, and public holidays
• Diploma in Pastry/Baking/Culinary Arts is an advantage
• Basic Food Hygiene Certification (WSQ) required