Baking Manager

2 weeks ago

Singapore SECOND TALENT SG PTE. LTD. Full time $60,000 - $120,000 per year
About the Role

We are seeking an experienced and passionate Baking Manager or Pastry Chef to oversee daily operations in our central kitchen . The role involves managing production schedules, ensuring product quality, leading the baking and pastry team, and maintaining smooth operations from ingredient preparation to final presentation.

This position suits someone with a strong foundation in both baking and pastry arts , excellent leadership and organizational skills, and a genuine passion for creativity, consistency, and food safety excellence.

Key Responsibilities
Production Management
  • Plan and supervise daily baking and pastry production schedules to meet outlet demand while minimizing waste.
  • Oversee the preparation, baking, and finishing of breads, cakes, desserts, and savoury pastries.
  • Ensure all recipes, weights, and product specifications are consistently followed.
Team Leadership
  • Lead, train, and mentor a team of bakers, pastry chefs, and kitchen assistants to maintain high performance and teamwork.
  • Conduct regular performance reviews and ensure adherence to kitchen discipline and hygiene.
  • Foster a positive, safe, and collaborative working environment.
Quality & Standards
  • Maintain product consistency in taste, texture, and presentation across all bakery and pastry items.
  • Implement and enforce strict hygiene, sanitation, and food safety procedures.
  • Conduct regular checks on ingredient freshness, equipment condition, and kitchen readiness.
Inventory & Cost Control
  • Monitor stock levels and coordinate ingredient orders with suppliers.
  • Manage cost control through efficient ingredient usage and reduction of wastage.
  • Keep accurate records of production output, orders, and stock usage.
Menu & Product Development
  • Collaborate with management to develop new recipes, seasonal specials, and festive products.
  • Conduct product trials, tastings, and continuous improvement initiatives.
Requirements
  • Diploma or Certificate in Baking, Pastry Arts, Culinary Arts , or a related field.
  • Minimum 5 years of professional baking or pastry experience , including at least 3 year in a supervisory or CDP capacity .
  • Strong technical knowledge in both dessert and savoury pastry production (e.g. pies, tarts, breads, cakes).
  • Skilled in baking techniques, ingredient knowledge, and oven operations.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work early mornings, weekends, and public holidays as required.
  • Passionate, creative, and dedicated to maintaining high-quality standards.

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