Baker (Bread & Cakes)

About the role

Tiong Bahru Bakehouse is a neighbourhood artisan bakery known for hand-crafted sourdough, flaky croissants and customised celebration cakes. We serve a mix of regular morning foot traffic, weekend brunch crowds and corporate catering orders for nearby CBD offices.

The Baker (Bread & Cakes) will take responsibility for daily production from scaling and dough development to shaping, proofing and oven management, as well as finish and decorate cakes. This role suits a baker who is comfortable with both bread fermentation and basic cake techniques, values consistency and can maintain high standards in a busy production environment.

You will work closely with the head baker and pastry lead to refine recipes, manage stock levels and run batch production for retail and pre-orders. The role offers steady hours, opportunities to upskill (lamination, sourdough maintenance, cake finishing) and involvement in occasional product development and seasonal specials.

About Tiong Bahru Bakehouse

Independent artisan bakery founded in Tiong Bahru. We focus on slow-fermented breads, classic viennoiserie and made-to-order cakes using quality ingredients and sustainable practices. Friendly, neighbourhood-focused with regular wholesale clients and weekend retail trade.

What you can expect

• Stable, owner-operated business with steady retail and catering demand
• Central Tiong Bahru location with strong morning footfall
• Skills development in both bread and cake disciplines
• Opportunity to contribute to menu development and seasonal ranges

Key responsibilities

• Prepare doughs for breads (sourdough, country loaves, baguettes) following hydration and fermentation schedules
• Produce viennoiserie and laminated dough items with attention to layering and bake profile
• Bake, monitor and adjust ovens to ensure consistent crumb, crust and colour
• Scale, mix and measure ingredients accurately and keep detailed production logs
• Decorate and finish cakes to order, including basic piping, ganache and fondant work for celebration cakes
• Manage proofing schedules and cold retardation where required
• Maintain cleanliness and food-safety standards (HACCP, SS 608)
• Assist with stock control, ingredient ordering and rotation to minimise waste
• Support weekend retail service and packing of pre-orders and catering items

Requirements

• At least 2 years' hands-on bakery experience with both bread and cakes
• Good understanding of dough fermentation, scaling and temperature control
• Familiar with commercial bakery equipment (dough mixers, deck/rotary ovens, proofer, dough sheeter)
• Able to follow standard recipes and adapt to production schedules
• Physically fit for early mornings and repetitive tasks; able to lift 20–25kg
• Willingness to work early mornings, weekends and public holidays on rotation
• Eligible to work in Singapore (SPR/PR/citizen or valid work pass)

How to apply

Apply via the job listing URL or send your CV, brief cover letter and 4–6 photos of your work to the email below. Include your earliest availability and expected salary.