Role Overview
The Chef de Partie (Baker) is responsible for preparing high-quality baked goods, ensuring consistency in taste, texture, and presentation. This role requires expertise in bread, pastries, and specialty baked items, strict adherence to recipes and standards, and the ability to manage a bakery section efficiently.
Key Responsibilities
- Prepare and bake bread, pastries, cakes, and other baked items
- Ensure consistency in quality, portion, and presentation of all bakery products.
- Manage daily production schedules to meet store/commissary requirements.
- Monitor oven temperatures, baking times, and overall food safety practices.
- Baked Product development
- Maintain cleanliness and organization of the bakery section, including proper storage of ingredients.
- Monitor stock levels, request ingredients/supplies as needed, and minimize wastage.
- Train, guide, and supervise commis bakers or junior staff.
- Comply with all food safety, hygiene, and sanitation standards.
- Coordinate with the Head Chef/Pastry Chef to ensure bakery operations run smoothly.
Qualifications & Requirements
- Proven experience as a Baker or CDP specializing in baking.
- Knowledge of bread-making techniques, dough handling, and pastry fundamentals.
- Familiarity with professional bakery equipment (ovens, mixers, proofers, etc.).
- Strong organizational and time-management skills.
- Ability to work in a fast-paced environment and meet production deadlines.
- Flexibility to work early mornings, weekends, and holidays as needed.
- Culinary diploma/certificate in Baking & Pastry Arts is an advantage.
