Bakers form one of the key pillars of the F&B sector, providing Singaporeans regularly with bread at local bakeries and pastries at cafes and hotels. As Singapore moves towards industry transformation, local bakers will be subject to the changes that the new economy brings. National Trades Union Congress’s e2i and the Singapore Bakery and Confectionery Trade Association joined hands to pilot a new series of initiatives in the baking and confectionery industry to identify the skills gaps and training needed to upskill and transform bakers in tandem with the changing F&B landscape in Singapore.To tell us more is Gilbert Tan, CEO of e2i and Lee Chit Shung, Managing Director, Montreux Patisserie.

<p>Bakers form one of the key pillars of the F&amp;B sector, providing Singaporeans regularly with bread at local bakeries and pastries at cafes and hotels. As Singapore moves towards industry transformation, local bakers will be subject to the changes that the new economy brings. National Trades Union Congress&rsquo;s e2i and the Singapore Bakery and Confectionery Trade Association joined hands to pilot a new series of initiatives in the baking and confectionery industry to identify the skills gaps and training needed to upskill and transform bakers in tandem with the changing F&amp;B landscape in Singapore.To tell us more is Gilbert Tan, CEO of e2i and Lee Chit Shung, Managing Director, Montreux Patisserie.</p>

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