Chef De Partie

JOB DESCRIPTION

CHEF DE PARTIE (CDP) BAKERY

Department: Bakery / Food Production
Position: Chef de Partie (CDP) Bakery
Location: CAFS Coimbatore
Reports To: Sous Chef / Executive Chef / Head Chef

1. JOB PURPOSE

The Chef de Partie (CDP) Bakery is responsible for the day-to-day operation of the assigned bakery section, ensuring the preparation and production of breads, cakes, pastries, desserts, and other bakery products according to approved recipes, quality standards, hygiene requirements, and production schedules.

2. KEY RESPONSIBILITIES

• Manage and supervise the assigned bakery section effectively.
• Prepare and produce bakery products according to standard recipes and specifications.
• Handle dough preparation, mixing, kneading, proofing, baking, cooling, finishing, and storage.
• Prepare breads, buns, rolls, cakes, pastries, cookies, muffins, desserts, and other bakery products as required.
• Ensure correct measurement and weighing of ingredients to maintain product consistency.
• Monitor oven temperatures, baking time, proofing conditions, and product quality.
• Ensure proper finishing, decoration, portioning, and presentation of bakery products.
• Complete daily mise en place and production requirements within the scheduled time.
• Supervise Commis Chefs, Bakery Assistants, trainees, and other staff assigned to the bakery section.
• Allocate duties and monitor the performance of junior bakery staff.
• Check the quality and freshness of all bakery ingredients before use.
• Ensure proper storage, labeling, FIFO, and stock rotation of ingredients.
• Monitor inventory and inform the immediate supervisor of shortages or replenishment requirements.
• Minimize food wastage through proper production planning, portion control, and ingredient utilization.
• Maintain cleanliness and hygiene of the bakery area, equipment, utensils, storage areas, and workstations.
• Ensure all bakery equipment is operated safely and correctly.
• Report equipment breakdowns, maintenance requirements, quality issues, or safety concerns immediately.
• Maintain proper food safety and hygiene practices at all times.
• Prevent cross-contamination and ensure proper handling and storage of food products.
• Assist in production planning according to daily requirements, functions, events, and special orders.

3. BAKERY-SPECIFIC RESPONSIBILITIES

The CDP must have proper knowledge and control over:

• Bread and dough production.
• Fermentation and proofing.
• Baking temperatures and timing.
• Cake and pastry preparation.
• Cream preparation and application.
• Basic cake decoration and finishing.
• Cookies, muffins, buns, rolls, and other bakery products.
• Ingredient weighing and recipe adherence.
• Production planning and batch control.
• Proper cooling and storage of finished products.
• Maintaining product freshness and presentation.

4. FOOD SAFETY & HYGIENE

• Maintain high standards of personal hygiene and grooming.
• Wear prescribed bakery uniform, hairnet/cap, gloves where required, and appropriate PPE.
• Keep all work surfaces, equipment, utensils, and storage areas clean and sanitized.
• Follow proper food handling and storage procedures.
• Maintain appropriate temperature control for ingredients and finished products.
• Follow FIFO and proper labeling procedures.
• Prevent cross-contamination and allergen-related contamination.
• Report any food safety, hygiene, pest-control, or equipment concerns immediately.