Chef de Partie (CDP) – Bakery

The Chef de Partie (Bakery) is responsible for managing the bakery section, ensuring the preparation and production of high-quality breads and baked goods. The role involves maintaining consistency, adhering to recipes, ensuring hygiene standards, and supporting overall kitchen operations.

Key Responsibilities

• Prepare and bake a variety of breads, rolls, pastries, and specialty bakery items.
• Ensure consistency in taste, texture, and presentation of all bakery products.
• Follow standardized recipes and production schedules.
• Monitor dough preparation, fermentation, proofing, and baking processes.
• Maintain cleanliness and organization of the bakery section at all times.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Manage stock levels, ingredients, and minimize wastage.
• Coordinate with the kitchen team for daily production requirements.
• Assist in developing new recipes and menu items when required.
• Train and guide junior staff and commis chefs.

Requirements

• Proven experience as a Baker or CDP in a bakery or hotel environment.
• Strong knowledge of baking techniques, ingredients, and equipment.
• Ability to handle high-volume production.
• Knowledge of food safety standards (HACCP preferred).
• Good organizational and time management skills.
• Ability to work in shifts, including weekends and holidays.

Application Question(s):

• What is your notice period ?
• How many years of experience you have in Bakery ?
• Do you have valid QID and FHC ?

Work Location: In person