Chef de Partie (CDP) Bakery

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.

• 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.