Chef de Partie
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Key Responsibilities
Bakery Production
• Prepare breads, sourdough, viennoiseries, cakes, cookies and pastries.
• Handle mixing, fermentation, proofing, shaping and baking.
• Follow standard recipes and production methods.
• Maintain consistency in taste, texture and presentation. Mise en Place & Preparation
• Complete daily mise en place as per production needs.
• Ensure ingredients are weighed, measured and ready.
• Follow production schedules and timelines.
• Maintain FIFO and minimise wastage. Quality Control
• Check quality and freshness of ingredients.
• Monitor proofing, baking temperature and timing.
• Identify and correct quality issues.
• Maintain product and presentation standards. Section Management
• Manage smooth functioning of the bakery section.
• Guide Commis and junior team members.
• Delegate tasks and monitor completion.
• Coordinate with senior chefs and other sections. Hygiene & Food Safety
• Maintain personal and workplace hygiene.
• Clean and sanitise equipment and workstations.
• Follow proper storage and labelling procedures.
• Comply with food safety standards. Inventory & Cost Control
• Monitor ingredient usage and stock levels.
• Ensure proper storage and stock rotation.
• Minimise wastage and ensure efficient usage.
• Maintain production and wastage records when required. Operational Responsibilities
• Ensure the section is ready for daily production.
• Maintain organised equipment and ingredients.
• Ensure smooth shift handovers.
• Support the team during high-volume operations. Required Skills & Competencies
• Good knowledge of bakery production techniques.
• Strong understanding of dough, fermentation and baking.
• Ability to follow recipes accurately.
• Good attention to detail and presentation.
• Ability to work under pressure and meet timelines.
• Strong teamwork and communication skills.
• Ability to guide junior team members.
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