Experience in high-volume bakery or café operations is preferred.
Minimum 2-3 years of professional baking experience
Strong understanding of dough handling and fermentation
Ability to work early shifts and under pressure
Good time management
Attention to Detail
Team player and potential to lead others
Able to work on shifts, weekends, and public holidays, with a positive attitude, strong sense of responsibility, and commitment to operational excellence.
Minimum SPM qualification with 3–5 years of experience in kitchen operations, preferably in a supervisory or leadership role.
Strong knowledge of food preparation, food safety, hygiene standards, inventory control, and kitchen operations.
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Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.