Compare your skills with the requirements for Chef De Partie Baker and see what you need to learn
KEY RESPONSIBILITIES
Operations: Ensures the smooth, efficient operation and quality control of the Bakery production daily according to company policies and luxury standards.
Leadership: Directs, coaches, supports, supervises, and evaluates all direct reports in coordination with the Head Baker.
Quality Control: Responsible for the daily production, presentation, and artisanal quality of the bread assortment across all dining outlets.
Cost Management: Prepares production forecasts and tracks inventory/leftovers to eliminate wastage and keep food costs aligned with the budget.
Compliance: Maintaing strict adherence to local food health, safety, and sanitation regulations (HACCP/Local Municipality standards) daily; ensures the kitchen is continuously audit-ready.
Supply Chain: Responsible for ordering and tracking the necessary raw ingredients and materials from the central stores.
Consistency: Ensures recipes, master lists, and yields strictly align with the brand’s culinary standards.
Team Management: Manages team schedules, attendance, and ensures all personnel maintain immaculate grooming, hygiene, and uniform standards.
QUALIFICATIONS
Experience: Minimum of 2 years of experience as a CDP Baker / Demi-CDP Baker in an upscale hotel, luxury resort, high-volume premium bakery, or convention banqueting service.
Education: Culinary school degree, pastry/baking diploma, or equivalent professional training.
Leadership: Strong supervisory and communication skills within a fast-paced, multicultural kitchen environment.
Skills: Solid understanding of recipe scaling, yield management, food costing, and basic kitchen computer software.
