Chef de Partie (Bakery)

Role Overview

The Chef de Partie (Bakery) is responsible for managing the bakery section, ensuring the preparation of high-quality breads, pastries, and baked goods in line with the restaurant’s standards. This role requires strong technical skills, creativity, and the ability to supervise junior staff while maintaining hygiene and safety protocols.

Key Responsibilities

• Bakery Production: Prepare, bake, and finish breads, rolls, pastries, and specialty baked goods.
• Recipe Execution: Follow standardized recipes and ensure consistency in taste, texture, and presentation.
• Section Management: Oversee daily operations of the bakery section, delegating tasks to Commis Chefs.
• Quality Control: Monitor product quality, freshness, and portion sizes.
• Inventory Management: Manage stock levels, order supplies, and minimize wastage.
• Hygiene & Safety: Ensure compliance with HACCP standards and maintain cleanliness of the bakery area.
• Team Training: Mentor and train junior staff in bakery techniques and kitchen discipline.
• Innovation: Contribute to menu development with creative bakery items.

Qualifications & Skills

• Diploma or certification in Bakery/Pastry Arts.
• Minimum 3–5 years of experience in a bakery or pastry kitchen, preferably in hospitality/F&B.
• Strong knowledge of bread-making, pastry techniques, and modern bakery trends.
• Ability to work under pressure and manage multiple tasks.
• Excellent leadership, communication, and organizational skills.
• Knowledge of HACCP and food safety standards.

Work Location: In person