Job Description

Head of Line (Sous Chef) - Bakery

Location:

Pandan Loop

Working Days:

Tuesday to Sunday

Shifts (based on roster):

7:00 AM - 5:00 PM / 9:00 AM - 5:00 PM / 3:00 PM - 11:00 PM

Salary:

Up to $5,500 basic + variable bonus

Job Summary:

As a

Head of Line (Sous Chef)

, you will oversee a designated production line in the bakery, ensuring high-quality output, consistent processes, and smooth operations. You will play a key role in hands-on production, supervising the team, and driving performance across daily operations.

Key Responsibilities:

Lead and perform hands-on production tasks in one of the following areas:

Pastry Production:

Batter mixing, moulding, shaping, and baking

Pastry Decor:

Layer cake preparation and assembly

Bread Production:

Bread dough mixing, shaping, and baking
Ensure

product quality

,

consistency

, and

hygiene standards

are met Conduct

quality assurance checks

and monitor daily batch output Collaborate with management on

production planning

, team

rostering

, and

resource allocation

Supervise workflow and assist in areas experiencing skill gaps or high demand Enforce adherence to all

recipes

,

standard operating procedures (SOPs)

, and hygiene practices Provide

on-the-job training

and support to junior staff

Requirements:

8 years

of relevant experience in a bakery or pastry production environment Proven experience in a

supervisory or sous chef role

in a commercial or production kitchen Deep expertise in one or more of the following:

Batter mixing, shaping, baking


Layer cake assembly


Bread production techniques
Experienced in

QA checks

,

batch consistency

, and

SOP compliance

Skilled in

production scheduling

,

resource planning

, and

workflow troubleshooting

Proficient in basic computer tools (Excel, Word, Email) Able to work efficiently in

high-volume, fast-paced

settings

Diploma in Pastry/Baking/Culinary Arts

is an advantage *

Basic Food Hygiene Certification (WSQ)

is required