JOB DESCRIPTION – CDP (BAKERY & CONFECTIONERY)
Position: Chef de Partie (CDP) – Bakery & Confectionery
Department: Bakery & Confectionery
Reporting To: Executive Chef
Location: Sector 63A Kadarpur Gurgaon, Near CRPF CAMP Haryana
Job Summary
The Chef de Partie (CDP) – Bakery & Confectionery is responsible for managing the assigned bakery section and ensuring the timely production of high-quality bakery and confectionery products while maintaining food safety, hygiene, quality, and production standards.
Key Responsibilities
- Manage the day-to-day operations of the assigned Bakery & Confectionery section.
- Prepare and produce breads, buns, cakes, pastries, cookies, muffins, desserts, and other bakery products.
- Handle mixing, shaping, proofing, baking, cooling, decorating, and finishing as per standard recipes.
- Prepare creams, fillings, frostings, icings, chocolate products, and other confectionery items.
- Ensure consistent taste, texture, presentation, portion size, and quality.
- Follow standard recipes, SOPs, production plans, and instructions from the Sous Chef/Executive Chef.
- Ensure daily production is completed on time as per requirements and production schedules.
- Check the quality and freshness of all bakery raw materials before use.
- Maintain proper FIFO/FEFO and ensure correct storage of ingredients and finished products.
- Monitor ingredient usage and minimize food wastage and production losses.
- Ensure proper labeling, dating, packing, and storage of finished products.
- Maintain cleanliness and hygiene of the bakery section, equipment, utensils, and workstations.
- Follow FSSAI food safety standards, HACCP practices, personal hygiene, and company SOPs.
- Ensure proper temperature control and prevent cross-contamination.
- Maintain proper segregation of raw materials, ready-to-eat products, and allergens.
- Guide and supervise Commis Chefs, Helpers, and other junior bakery staff.
- Conduct regular checks on product quality, quantity, and presentation.
- Coordinate with Store/Purchase and Kitchen teams for availability of required ingredients.
- Maintain production, wastage, temperature, and other operational records as required.
- Report equipment breakdowns, raw-material issues, quality concerns, and food-safety risks to the Sous Chef/Executive Chef.
- Support the development of new bakery and confectionery products when required.
Food Safety & Hygiene
- Strictly follow FSSAI guidelines and company food safety SOPs.
- Maintain proper personal hygiene and grooming standards.
- Follow correct handwashing and PPE procedures.
- Prevent cross-contamination during food preparation.
- Ensure proper cleaning and sanitization of all equipment and food-contact surfaces.
- Maintain required storage and cooking temperatures.
- Follow FIFO/FEFO and proper food labeling practices.
- Ensure proper allergen identification and segregation.
Qualification & Experience
- Qualification: Diploma/Certificate in Bakery & Confectionery or Culinary Arts preferred.
- Experience: Minimum 2–4 years of relevant bakery/confectionery experience.
- Experience in a hotel, catering company, central kitchen, bakery, or institutional food production setup preferred.
Required Skills
- Strong knowledge of bakery and confectionery production.
- Good knowledge of cakes, pastries, breads, cookies, and desserts.
- Knowledge of FSSAI, food safety, hygiene, FIFO/FEFO, and HACCP.
- Ability to manage section-level production independently.
- Good team-handling and coordination skills.
- Ability to work under pressure and meet production deadlines.
- Good attention to quality, presentation, and wastage control.
Key Performance Areas (KRA)
- Product Quality & Consistency
- Timely Production
- Food Safety & Hygiene Compliance
- Wastage & Cost Control
- Raw Material Utilization
- Section Cleanliness
- Team Supervision
- SOP Compliance
- Production Documentation
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
