Chef De Partie (Cdp) - Bakery & Pastry Department

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Position Summary

As a Chef de Partie (Bakery & Pastry), you are responsible for the end-to-end management of the bakery section. You will lead your team to ensure the highest standards of production, consistency, and innovation. Beyond daily operations, you are expected to manage inventory costs, supervise and train junior staff (DCDP, Commis, and Trainees), and collaborate directly with the Executive Chef/Owner to evolve the menu and maintain brand excellence.

Key Duties and ResponsibilitiesLeadership & Management

• Section Ownership: Lead the daily operations of the pastry and bakery sections, ensuring all production schedules are met with precision.
• Team Supervision: Direct, train, and mentor all junior kitchen staff; identify training gaps and conduct on-the-job coaching to elevate team skills.
• Performance Reporting: Provide detailed daily reports to the Owner/Executive Chef regarding production volumes, wastage, and staff performance.
• Rota Coordination: Assist in managing staff shifts and task delegation to ensure always-on section readiness.

Production & Innovation

• Advanced Baking: Masterfully produce a diverse range of artisanal sourdoughs, laminated doughs (Croissants/Danish), brioche, and high-end pastry items.
• Menu Engineering: Research and develop "Signature" items and seasonal specials to keep the menu competitive and engaging.
• Recipe Standardization: Ensure all staff strictly follow standardized recipes and presentation guidelines to eliminate variance in product quality.

Operational Excellence

• Inventory & Procurement: Proactively monitor stock levels for specialized ingredients. Place orders within budget and manage supplier relationships to ensure quality.
• Cost Control: Implement strict wastage-tracking protocols and portion control to maintain food cost percentages.
• Food Safety (HACCP): Ensure the section exceeds local health and safety regulations. Maintain meticulous records for temperature logs and hygiene audits.
• Equipment Care: Oversee the preventative maintenance of specialized bakery equipment (deck ovens, proofer, spiral mixers etc) and report technical issues immediately.

Prerequisites

• Technical Mastery: Deep expertise in artisanal bread fermentation, complex lamination techniques, and contemporary pastry aesthetics.
• Leadership Skills: Proven ability to lead a small team under high-pressure, high-volume environments.
• Communication: Strong interpersonal skills to bridge communication between the kitchen and management.
• Adaptability: Flexibility to work various shifts, including early mornings, weekends, and holidays.

Education & Experience

• Education: Bachelor’s Degree or Diploma in Culinary Arts, Hotel Management, or a specialized Pastry/Bakery certification.
• Experience: * Minimum 5 years of overall experience in the F&B industry.
• At least 2–3 years of experience specifically in a DCDP or senior bakery role within a high-volume artisanal bakery or luxury hotel.
• Proven track record of menu development and staff training.

Job Types: Full-time, Permanent

Pay: ₹360,000.00 - ₹480,000.00 per year

Benefits:

• Flexible schedule
• Paid sick time
• Paid time off

Ability to commute/relocate:

• Chandanagar, Hyderabad, Telangana: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour?

Experience:

• Bread making: 2 years (Required)

Language:

• English (Required)

Work Location: In person