Chef de Partie (CDP) – Bakery

Key Responsibilities

• Plan, organize, and oversee the daily production of bakery items, ensuring timely preparation and consistent quality.
• Prepare and supervise the production of artisan breads, sourdough, brioche, buns, laminated doughs, croissants, Danish pastries, puff pastries, and other baked products.
• Develop and prepare a variety of savory bakery products, including quiches, sausage rolls, stuffed croissants, savory Danish pastries, puff pastries, and specialty baked snacks.
• Prepare and standardize savory fillings such as vegetable, cheese, chicken, meat, mushroom, seafood, and egg-based fillings.
• Ensure recipes, portion sizes, baking methods, and presentation standards are consistently followed.
• Monitor dough preparation, fermentation, proofing, lamination, baking, and finishing processes.
• Supervise, train, and mentor Commis Chefs and Bakery Assistants to maintain productivity and quality standards.
• Prepare daily production schedules based on sales forecasts and operational requirements.
• Monitor inventory levels, place requisitions, and ensure proper stock rotation using FIFO principles.
• Minimize food waste through efficient production planning and proper inventory management.
• Ensure compliance with food safety, hygiene, HACCP, and sanitation standards.
• Maintain bakery equipment and report maintenance requirements promptly.
• Assist in developing seasonal menus, new bakery products, and recipe standardization.
• Coordinate with kitchen, pastry, and service teams to ensure smooth operations.

Qualifications

• Diploma or Certification in Bakery, Pastry, Culinary Arts, or a related field.
• Minimum 3–5 years of professional bakery experience, including at least 1–2 years in a supervisory or Chef de Partie role.
• Strong expertise in artisan breads, laminated doughs, viennoiserie, puff pastry, and savory bakery production.
• Sound knowledge of dough fermentation, proofing, baking techniques, and bakery production planning.
• Experience working in hotels, premium cafés, artisan bakeries, or large-scale bakery operations is preferred.

Required Skills

• Advanced bakery production techniques
• Viennoiserie and laminated dough expertise
• Artisan bread and sourdough production
• Puff pastry and savory bakery production
• Savory filling preparation and recipe development
• Team leadership and staff training
• Inventory and production planning
• Food safety, HACCP, and hygiene compliance
• Time management and problem-solving
• Attention to detail and quality control

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person