Job Title: Chef de Partie (CDP) – Bakery & Pastry
Department: Production / Kitchen
Reports To: Head Chef / Executive Pastry Chef / Production Manager
Location: Labonel Fine Baking / Du Jour Café
Job Summary
The Chef de Partie (CDP) is responsible for managing a designated section of the bakery and pastry production, ensuring high-quality products are prepared consistently while maintaining hygiene, food safety, and operational standards. The role includes supervising junior staff, maintaining production schedules, and ensuring all products meet the quality standards of Labonel Fine Baking and Du Jour Café.
Key ResponsibilitiesProduction & Quality
- Prepare and produce cakes, pastries, desserts, breads, viennoiserie, and other baked products as per standard recipes.
- Ensure consistency in taste, texture, presentation, and portion size.
- Monitor product quality throughout production and service.
- Ensure timely completion of daily production schedules.
Kitchen Operations
- Manage and organize the assigned section efficiently.
- Ensure mise en place is completed before production and service.
- Operate bakery and pastry equipment safely and efficiently.
- Minimize wastage through proper planning and portion control.
Team Management
- Supervise, train, and guide Commis Chefs, Helpers, and Trainees.
- Delegate work effectively and monitor team performance.
- Maintain discipline and teamwork within the kitchen.
Hygiene & Food Safety
- Follow HACCP, food safety, and sanitation standards at all times.
- Maintain cleanliness of workstations, equipment, and storage areas.
- Ensure proper food storage, labeling, and FIFO practices.
Inventory & Cost Control
- Monitor stock levels and report shortages promptly.
- Check quality of raw materials before production.
- Reduce wastage and control food costs.
- Assist in stock-taking and inventory management.
Equipment Maintenance
- Ensure bakery equipment is cleaned and maintained properly.
- Report any equipment faults immediately to the supervisor.
Qualifications
- Diploma or Certificate in Bakery, Pastry, Culinary Arts, or a related field is preferred.
- Minimum 3–5 years of experience in bakery and pastry production, with at least 1 year as a CDP or equivalent role.
- Experience in artisan bakery, premium bakery, café, or pastry production is preferred.
Skills & Competencies
- Strong knowledge of bakery and pastry techniques.
- Knowledge of breads, cakes, desserts, laminated doughs, and chocolate work.
- Good understanding of food safety and hygiene standards.
- Leadership and team management skills.
- Ability to work under pressure and meet production deadlines.
- Attention to detail and commitment to quality.
- Good communication and organizational skills.
Working Conditions
- Flexible to work shifts, weekends, and public holidays.
- Ability to stand for extended periods and lift bakery ingredients or equipment as required.
Key Performance Indicators (KPIs)
- Product quality and consistency.
- Production efficiency and timely completion.
- Food safety and hygiene compliance.
- Wastage and cost control.
- Team productivity and discipline.
- Customer satisfaction through product excellence.
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
