Chef de Partie Bakery

Key Responsibilities

Daily Production: Prepare, bake, and finish breads, pastries, cakes, confections, and dessert items according to standardized recipes and brand specifications. [1, 2, 3]

Station Management: Oversee the daily mise en place (ingredient preparation and station setup), manage equipment (ovens, proofers, mixers), and maintain clean work areas. [1, 2, 3]

Quality & Portion Control: Monitor taste, presentation, and portion sizes to maintain consistency across outlets, banquets, and VIP amenities. [1, 2]

Team Leadership

Train, guide, and supervise junior staff such as Demi Chefs de Partie, Commis Pastry, and apprentices. [1, 2, 3]

Inventory & Cost Control: Track stock levels, assist with ordering/procurement, apply FIFO (First In, First Out) rotation, and minimize food waste. [1, 2]

Safety & Hygiene

Enforce food safety regulations, including HACCP, local health codes, and cleanliness standards. [1, 2]

Menu Collaboration

Assist the Pastry Chef or Executive Chef in developing seasonal menus, new recipes, and special event items. [1, 2]

Requirements & Qualifications

Experience: Generally 2 to 5 years of professional kitchen experience, with 1–2 years working as a Demi Chef de Partie or line cook in bakery/pastry.

Education

Formal culinary training, apprenticeship, or a degree in kitchen production / pastry arts is preferred.

Technical Skills

Strong mastery of baking science, dough handling, decorating/piping techniques, and recipe scaling.

Certifications: Knowledge of HACCP, food safety practices, and basic computer skills (such as MS Office or recipe software). [1, 2, 3, 4, 5]

Pay

₹32,000.00 - ₹45,000.00 per month

Benefits

Cell phone reimbursement

Work Location

In person