Indiranagar Bengaluru Karnataka Chef de Jobs – 68 Open Jobs Today

CDP BAKER/ PASTRY
Aubree Le Chocolatier —Bangalore Corporation Building, Bengaluru, Karnataka
- ₹35,353.81 - ₹40,266.05 a month
- Full-time
- Hospitality
- Cooking
- Supervising experience
Quick apply
10h
Chef de Partie (Bakery)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- Walk-in
- Supervising experience
CDP Chef
Shilton hospitality Pvt Ltd —Bengaluru, Karnataka
- ₹25,000 - ₹30,000 a month
- Weekend availability
- In-person
- Diploma
- Kitchen experience
- Health insurance
- Food provided
Quick apply
Chef De Partie - Turkish/Indian/Tandoor
Kofteci Foodkrafts Private Limited —Bengaluru, Karnataka
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- Team management
- Diploma
Quick apply
Chef De Partie - Pastry / Indian / South Indian / Asian / Continental Cuisines
Hyatt Centric Bengaluru Airport —Bengaluru, Karnataka
- Full-time
- Cooking
- Microsoft Office
- Computer skills
Demi Chef De Partie, Butchery
Hyatt Centric MG Road Bangalore —Bengaluru, Karnataka
- Full-time
Demi Chef De Partie, South Indian
Hyatt Centric MG Road Bangalore —Bengaluru, Karnataka
- Full-time
- Cooking
CDP - Indian
Shilton Hospitality —Bangalore Corporation Building, Bengaluru, Karnataka
- ₹24,000 - ₹28,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Flexible schedule
Quick apply
Pastry Chef de Partie
TCT Ventures LLP Rosatea Cafe Group —Bengaluru, Karnataka
- ₹30,000 - ₹35,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
Quick apply
Chef De Partie
IHCL —Bengaluru, Karnataka
2d
Hygiene Manager / Assistant Manager - Hygiene
Hyatt Centric Whitefield Bangalore —Bengaluru, Karnataka
- Full-time
1d
Demi Chef de partie
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Rotational shift
- Restaurant
- Time management
Quick apply
indian commis
46 ounces Brewhouse —Bengaluru, Karnataka
- ₹20,000 - ₹25,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
- Health insurance
- Flexible schedule
Quick apply
7d
Chef De Partie
Holiday Inn Express —Bengaluru, Karnataka
commi 1
Wonderla Holidays Ltd —Bangalore City, Bengaluru, Karnataka
- ₹1,50,000 - ₹2,50,000 a year
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Commi II & Commi III- Pastry
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Diploma
- Internship
- Kitchen experience
Quick apply
Commis 2 - South Indian
AccorHotel —Bengaluru, Karnataka
- Full-time
Quick apply
Commi I
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Rotational shift
- Restaurant
- Time management
Quick apply
Commis I/II (Indian /Tandoor)
Kofteci Foodkrafts Private Limited —Bengaluru, Karnataka
- ₹18,000 - ₹25,000 a month
- Full-time
- Cooking
- Diploma
- Restaurant experience
Quick apply
Commi 1 - Tandoor
Rosetta Hospitality —Bengaluru, Karnataka
Quick apply

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chef de jobs near indiranagar bengaluru karnataka

CDP BAKER/ PASTRY

Aubree Le Chocolatier
Bangalore Corporation Building, Bengaluru, Karnataka

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Job details

Full-time
₹35,353.81 - ₹40,266.05 a month
10 hours ago

Qualifications

Hospitality
Cooking
Baking
Supervising experience
Production planning
Quality control
Organisational skills
Chef
Diploma
Leadership
Time management

Full job description

Job Description – Chef de Partie (CDP) – Bakery & Pastry

Position: Chef de Partie – Bakery & Pastry
Department: Bakery & Pastry / Food Production
Reports To: Sous Chef / Executive Pastry Chef / Head Baker
Experience: 3–6+ years in Bakery & Pastry
Employment Type: Full-Time

Job Summary

The Chef de Partie (CDP) – Bakery & Pastry is responsible for managing the assigned bakery/pastry section and ensuring smooth daily production. The role requires strong technical knowledge of baking and pastry, leadership skills, quality control, production planning, hygiene compliance, and effective team management.

Key Responsibilities1. Production

Prepare and produce breads, buns, cakes, pastries, desserts, cookies, viennoiserie and other bakery products.
Follow approved recipes, standard procedures, specifications and production schedules.
Ensure correct weighing, mixing, fermentation/proofing, baking, finishing and presentation.
Complete daily mise en place and production requirements on time.

2. Quality Control

Maintain consistency in taste, texture, appearance, portion size and presentation.
Check raw materials and finished products for quality.
Identify and correct production errors, rejects and rework.
Ensure all products meet company standards.

3. Section & Team Management

Take complete ownership of the assigned bakery/pastry section.
Allocate daily work to Commis Chefs, apprentices and helpers.
Supervise, train and mentor junior team members.
Monitor productivity, discipline, grooming and performance.
Ensure effective teamwork during high-volume production periods.

4. Production Planning

Plan daily production according to orders, par levels and expected demand.
Ensure sufficient mise en place, ingredients and manpower.
Monitor production progress and take corrective action when delays occur.
Coordinate with the Sous Chef/Head Baker regarding priorities and requirements.

5. Food Safety & Hygiene

Follow HACCP, FSSAI, GMP and company food-safety procedures.
Maintain personal hygiene and cleanliness of workstations.
Ensure proper food storage, labelling, temperature control and FIFO practices.
Maintain required production and hygiene records.

6. Inventory & Cost Control

Monitor ingredient stock and report shortages.
Check quality and quantity of received raw materials.
Control portioning, yield and ingredient usage.
Minimize wastage, overproduction and product spoilage.
Assist with stock-taking and inventory control.

7. Equipment Management

Operate ovens, mixers, proofers, sheeters, refrigerators and other bakery equipment safely.
Ensure equipment is cleaned and maintained properly.
Report breakdowns or maintenance requirements immediately.

8. Product Development

Assist the Executive Pastry Chef/Head Baker in developing new products.
Suggest improvements to recipes, processes and presentation.
Ensure new products are produced according to approved recipes and specifications.

9. Coordination & Reporting

Coordinate with Kitchen, Purchase, Stores, Service and Operations teams.
Communicate production status, shortages and operational issues promptly.
Report wastage, quality issues, delays and equipment problems to the Sous Chef/Head Chef.

Required Skills & Competencies

Strong knowledge of bakery and pastry techniques.
Good understanding of bread making, cakes, pastries and desserts.
Knowledge of laminated dough/viennoiserie is an advantage.
Strong leadership and team-management skills.
Good understanding of food safety and hygiene.
Production planning and time-management skills.
Inventory and wastage-control knowledge.
Ability to work under pressure and meet deadlines.
Attention to detail and strong organizational skills.
Ability to operate commercial bakery equipment.

Qualifications

Diploma/Certificate in Bakery, Pastry Arts, Culinary Arts or Hospitality is preferred.
3–6+ years of relevant bakery/pastry experience, depending on the operation.
Previous CDP/DCDP or equivalent supervisory experience is preferred.

Key Performance Indicators (KPIs)

Product quality and consistency
On-time production completion
Food safety and hygiene compliance
Wastage and yield control
Team productivity
Recipe and SOP compliance
Inventory control
Customer/product quality complaints
Equipment and workstation readiness

Pay: ₹35,353.81 - ₹40,266.05 per month

Work Location: In person

Quick apply

Refine Your Search

chef de jobs in indiranagar bengaluru karnataka

CDP BAKER/ PASTRY

Chef de Partie (Bakery)

CDP Chef

Chef De Partie - Turkish/Indian/Tandoor

Chef De Partie - Pastry / Indian / South Indian / Asian / Continental Cuisines

Demi Chef De Partie, Butchery

Demi Chef De Partie, South Indian

CDP - Indian

Pastry Chef de Partie

Chef De Partie

Hygiene Manager / Assistant Manager - Hygiene

Demi Chef de partie

indian commis

Chef De Partie

commi 1

Commi II & Commi III- Pastry

Commis 2 - South Indian

Commi I

Commis I/II (Indian /Tandoor)

Commi 1 - Tandoor

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