
Artisan Baker
6 days ago
Overview
Dining Chapter is hiring a Full time Artisan Baker role in Downtown Core, Singapore. Apply now to be part of our team.
Job summary:
Looking for candidates available to work:
Monday: Afternoon, Evening, Morning
Tuesday: Afternoon, Evening, Morning
Wednesday: Afternoon, Evening, Morning
Thursday: Afternoon, Evening, Morning
Friday: Afternoon, Evening, Morning
Saturday: Afternoon, Evening, Morning
Sunday: Afternoon, Evening, Morning
Expected salary: $4,200 - $5,000 per month
Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.
Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.
We are seeking a passionate and experienced Head Baker to lead the bakery operations of our new flagship outlet. This is as hands-on leadership role perfect for someone who thrives in a dynamic, high-quality bakery environment and wants to be part of an exciting new venture.
Job Responsibilities
Oversee all baked goods including sourdough, croissants, and pastries.
Manage production for Elephant Grounds Singapore and future outlet supply.
Maintain consistency, R&D for seasonal bakery items, and training of junior bakers.
Job Requirements
Minimum 5 years of experience in bakery or pastry productions, with at least 3 years in a leadership role.
Strong knowledge of artisanal baking techniques and café-style pastries.
Hands-on experience with artisanal bread and viennoiserie production.
Experience with central baking or supplying multiple outlets is a must.
Passion for quality, fermentation techniques, and precision.
Ability to work flexible hours/shift, including weekends and public holidays.
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