Position: Chef de Partie (CDP) – Bakery
Department: Kitchen / Bakery Production
Reports To: Sous Chef / Executive Chef / Head Baker
Location:Earth Ca
Job Summary
The Chef de Partie (CDP) – Bakery is responsible for managing the bakery section and ensuring the preparation, production, and presentation of high-quality bakery products, breads, pastries, cakes, and desserts. The role requires maintaining food quality standards, hygiene practices, inventory control, and efficient kitchen operations while supporting the culinary team.
Key ResponsibilitiesProduction & Quality Control
- Prepare and bake a variety of breads, pastries, cakes, muffins, cookies, and other bakery products as per standardized recipes.
- Ensure consistency in taste, texture, appearance, and presentation of all bakery items.
- Monitor baking times, temperatures, and production schedules.
- Maintain high standards of food quality and freshness.
- Develop new bakery products and seasonal offerings in coordination with the Executive Chef.
Kitchen Operations
- Manage daily bakery production requirements and ensure timely delivery of products.
- Organize mise-en-place and bakery preparation activities.
- Ensure proper storage and handling of ingredients and finished products.
- Minimize wastage and control food costs.
Inventory & Cost Control
- Monitor stock levels of bakery ingredients and supplies.
- Assist in ordering and receiving bakery materials.
- Maintain inventory records and report shortages to management.
- Follow portion control and cost-management practices.
Hygiene & Safety
- Ensure compliance with FSSAI guidelines and food safety standards.
- Maintain cleanliness and sanitation of bakery equipment, workstations, and storage areas.
- Follow health and safety regulations at all times.
- Ensure proper labeling, storage, and rotation of products (FIFO).
Team Management
- Train and guide Commis Chefs and Bakery Assistants.
- Supervise bakery staff during production shifts.
- Foster teamwork and maintain discipline within the bakery section.
Required Qualifications
- Diploma or Degree in Bakery & Confectionery, Hotel Management, or Culinary Arts.
- Professional certification in Bakery & Pastry Arts preferred.
- Knowledge of bakery production techniques, ingredients, and equipment.
Experience
- 4–6 years of experience in bakery operations, with at least 1–2 years in a CDP role.
- Experience in cafés, bakeries, hotels, restaurants, or hospitality establishments preferred.
Skills & Competencies
- Strong knowledge of bakery and pastry production.
- Expertise in bread-making, cake decoration, and pastry preparation.
- Good understanding of food safety and hygiene standards.
- Ability to work under pressure and meet production deadlines.
- Team leadership and training skills.
- Attention to detail and creativity.
Key Performance Indicators (KPIs)
- Consistent product quality and presentation.
- Compliance with food safety and hygiene standards.
- Production efficiency and timely order fulfillment.
- Inventory and wastage control.
- Customer satisfaction and product feedback.
Salary Range: As per company standards and candidate experience.
Working Hours: Rotational shifts, including weekends and holidays as per business requirements.
Pay: ₹35,000.00 - ₹39,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
