Bakery Sous Chef

Location: Singapore
Employment Type: Full-time
Salary: $3,000 – $4,300 (commensurate with experience)
Working Hours: 5.5-day work week

About the Role

We are looking for a passionate and experienced Bakery Sous Chef to support our Head Chef in leading our production kitchen. The ideal candidate is hands-on, quality-driven and enjoys mentoring a team while ensuring every product leaving the kitchen meets the highest standards.

Key Responsibilities

Production & Quality

• Oversee the daily production of cakes, pastries and baked goods.
• Ensure all products are prepared according to company recipes, SOPs and quality standards.
• Conduct quality checks on finished products before packing or delivery.
• Maintain consistency in taste, appearance and presentation.
• Minimise wastage through proper planning and ingredient management.

Kitchen Operations

• Assist in planning daily production schedules to meet customer orders.
• Ensure all orders are completed accurately and on time.
• Maintain cleanliness, organisation and efficiency of the production kitchen.
• Monitor inventory levels and assist with stock ordering and stock takes.
• Ensure proper storage and stock rotation (FIFO).

Leadership & Team Management

• Supervise, train and mentor bakers and junior kitchen staff.
• Delegate tasks and ensure smooth daily workflow.
• Monitor staff performance and uphold kitchen discipline.
• Foster a positive, collaborative and professional working environment.
• Lead kitchen operations in the absence of the Head Chef.

Food Safety & Compliance

• Ensure compliance with SFA food safety regulations and company hygiene standards.
• Maintain a clean and safe working environment at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Monitor expiry dates, storage temperatures and food handling practices.

Continuous Improvement

• Identify opportunities to improve production efficiency and workflow.
• Support new product development and recipe testing.
• Assist in controlling food costs while maintaining product quality.

Requirements

• Minimum 3 years of bakery or pastry experience, preferably with supervisory experience.
• Strong knowledge of cake, pastry and bakery production.
• Good understanding of food safety and hygiene practices.
• Strong leadership, communication and organisational skills.
• Able to work efficiently in a fast-paced production environment.
• Overtime will be paid accordingly.
• Positive attitude, dependable and able to work independently as well as in a team.
• Willing to work weekends when rostered.