Sourdough and Pasta (Hot Kitchen) 5 Days work week

HOT KITCHEN (LOCAL) — MARYMOUNT BAKEHOUSE
From $2,600 → $3,000+

Marymount Bakehouse is expanding.

We are looking for a local hot kitchen chef de partie who wants to grow beyond a standard café role — and is keen to learn how sourdough can be applied across a full menu.

This is a hands-on role. You will be trained to work with sourdough not just in bread, but in pies, pastas, and core components of our dishes.

5 day work week

What You Will Do

• Run hot kitchen service (pasta, pies, dine-in items)
• Learn and apply sourdough techniques across dishes
• Handle prep, portioning, and station organisation
• Maintain consistency and cleanliness during service
• Work closely with a small, focused team

What We’re Looking For

• Singaporean / PR (local hire)
• Some kitchen experience preferred, but not required
• Good attitude and willingness to learn
• Able to work weekends and peak periods
• Comfortable working in a fast-paced, tight kitchen

What You’ll Get

• Starting salary from $2,600
• Structured progression to $3,000 or more based on performance
• Direct training from the founder
• Exposure to a full sourdough-driven menu
• Clear growth pathway based on consistency and responsibility

This is not a repetitive kitchen role.

You will be learning a system, a craft, and a way of working that goes beyond typical café kitchens.

If you’re serious about improving, we’ll invest the time to train you.