Head of Bakery (Central Kitchen) @ Pandan Loop
The Head of Line leads and supervises a specific production station, ensuring quality, consistency, and efficient batch output while coaching the team.
6 days work week - Tuesday to Sunday
7am to 5pm/ 9am to 5pm/ 3pm to 11pm (Depending on roster)
Responsibilities:
Lead and participate in high- and mid-skill tasks of the production lines such as:
- Batter mixing, moulding, shaping, baking (Pastry Production only)
- Layer cake preparation and assembly (Pastry Decor only)
- Bread dough mixing, moulding, shaping and baking (Bread Production only)
- Ensure product quality, process consistency, and adherence to hygiene standards
- Conduct QA checks and monitor daily production outputs
- Collaborate on production planning, team scheduling, and resource allocation
- Supervise workflow, support overcrowding or skill gaps, and maintain production momentum
- Ensure all recipes and SOPs are followed accurately and consistently
- Provide on-the-job training to the team
Requirements:
- 8 years of experience in the pastry and baking industry is required
- Proven experience of supervisory role in a production/bakery kitchen
- Demonstrated leadership in managing production schedules, resource allocation, and team supervision
- Strong expertise in batter mixing, moulding, shaping, baking, and layer cake assembly
- Ability to conduct QA checks and maintain batch consistency
- Familiarity with recipe development, SOP enforcement, and workflow troubleshooting
- Effective communication and coaching skills for training junior staff
- Diploma in Pastry/Baking/Culinary Arts
- Basic Food Hygiene Certification (WSQ) required
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