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
