Head of Line (Sous Chef) – Bakery
The Head of Line leads and supervises a specific production station, ensuring quality, consistency, and efficient batch output while coaching the team.
Up till $5500 basic + variable bonus
239 Pandan Loop
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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