Job Summary & Baking Scope

We are seeking a skilled, passionate Baker to produce fresh breads, pastries, buns, cakes, and desserts for our busy food court. Operating primarily on night shifts, you will follow standardized recipes, manage baking temperatures and schedules, maintain stock rotation, and ensure consistent product quality for daily morning customers.

Key Responsibilities

• Bakery Production: Prepare fresh breads, buns, cakes, pastries, and other baked goods in accordance with standardized recipes and quality benchmarks.
• Process Control: Monitor baking duration, oven temperatures, and dough consistency to eliminate product variance.
• Inventory & FIFO Management: Ensure proper storage, handling, and stock rotation of baking ingredients according to First-In, First-Out (FIFO) standards.
• Kitchen Hygiene & Maintenance: Maintain strict hygiene and sanitation across the bakery area, tools, and heavy baking equipment.
• Product Development & Shifts: Assist in developing new bakery recipes and restaurant desserts; perform opening/closing cleaning routines.

Minimum Requirements & Qualifications

• Education: Certificate, Diploma, or professional training in Food Production, Baking, Pastry, or a related field.
• Experience: Minimum of one (1) year of practical experience in a commercial bakery or hospitality production kitchen.
• Shift Requirement: Must be willing and able to work primarily night shifts (prior overnight commercial baking experience is a strong added advantage).
• Core Competencies: Recipe precision, knowledge of baking science, physical stamina, high cleanliness standards, and teamwork.

Important Recruitment Note: Only shortlisted candidates will be contacted.

• Bakery Production: Prepare fresh breads, buns, cakes, pastries, and other baked goods in accordance with standardized recipes and quality benchmarks.
• Process Control: Monitor baking duration, oven temperatures, and dough consistency to eliminate product variance.
• Inventory & FIFO Management: Ensure proper storage, handling, and stock rotation of baking ingredients according to First-In, First-Out (FIFO) standards.
• Kitchen Hygiene & Maintenance: Maintain strict hygiene and sanitation across the bakery area, tools, and heavy baking equipment.
• Product Development & Shifts: Assist in developing new bakery recipes and restaurant desserts; perform opening/closing cleaning routines.

• Recipe precision
• Knowledge of baking science
• Physical stamina
• High cleanliness standards
• Teamwork

• Certificate, Diploma, or professional training in Food Production, Baking, Pastry, or a related field.
• Minimum of one (1) year of practical experience in a commercial bakery or hospitality production kitchen.
• Must be willing and able to work primarily night shifts (prior overnight commercial baking experience is a strong added advantage).