A Chef de Partie (CDP) – Bakery oversees the bakery section of a commercial kitchen. In this mid-senior role, you manage daily production, ensure quality and consistency, and mentor junior staff (like Commis chefs) while adhering to food safety standards. [1, 2]Key Responsibilities
- Production & Preparation: Bake a wide variety of breads, pastries, cakes, and desserts to exact standard recipes.
- Quality Control: Monitor baking times, temperatures, and product presentation.
- Station Management: Oversee the daily operations of the bakery section, ensuring production targets are met.
- Inventory & Cost Control: Track stock, order ingredients, and minimize waste using proper storage (e.g., FIFO).
- Team Leadership: Train, supervise, and mentor junior kitchen staff. [1, 2, 3]
Requirements & Qualifications
- Experience: Typically 3–5 years in premium hotels, restaurants, or large-scale bakery operations.
- Skills: Strong knowledge of baking techniques, pastry-making, and commercial kitchen equipment.
- Education: A diploma or degree in Hotel Management or Bakery/Pastry is usually preferred.
Pay: ₹11,100.39 - ₹40,000.00 per month
Benefits:
Experience:
- Baking: 1 year (Required)
- CDP: 1 year (Required)
Work Location: In person
