Bakery Demi Chef De Partie

Role & responsibilities

• Assist the Chef de Partie in daily bakery production and preparation.
• Prepare breads, buns, rolls, pastries, cakes, cookies, and other bakery products according to recipes.
• Measure and weigh ingredients accurately.
• Handle mixing, kneading, proofing, shaping, baking, and finishing of bakery products.
• Prepare doughs, creams, fillings, toppings, and decorations as required.
• Operate bakery equipment such as mixers, ovens, proofers, sheeters, and other kitchen machinery safely.
• Maintain consistent quality, taste, texture, appearance, and portion sizes.
• Follow standard recipes, production schedules, and instructions from senior chefs.
• Ensure proper storage, labelling, and rotation of ingredients and finished products.
• Maintain cleanliness and organisation of workstations, equipment, and bakery areas.
• Follow food safety, hygiene, HACCP, and workplace safety procedures.
• Check the quality and freshness of raw materials before use.
• Minimise food waste and use ingredients efficiently.
• Assist with buffet, banquet, la carte, and special event bakery requirements.
• Support the team during busy service periods and ensure timely production.
• Communicate shortages, equipment problems, and quality issues to the Chef de Partie.
• Assist in receiving and checking bakery supplies when required.
• Maintain professional grooming and uniform standards.
• Train and guide Commis Chefs or kitchen trainees when assigned.
• Perform other bakery-related duties as directed by the Chef de Partie or Executive Pastry/Bakery Chef.