Pastry / Bakery Chef De Partie

Responsibilities

• ● To support and supervise the daily production of bakery and pastry products, ensuring products are prepared according to approved recipes, production schedules, quality standards, food safety requirements and company procedures.
• ● The Chef de Partie is responsible for managing an assigned production section, coordinating team members and ensuring smooth, efficient and consistent production.
• ● Key ResponsibilitiesA. Bakery & Pastry Production
• ● Prepare and produce bakery and pastry products according to approved recipes and specifications.
• ● Handle preparation, mixing, proofing, baking, decorating, finishing and packaging processes as required.
• ● Ensure correct portioning, weighing, temperature and production timing.
• ● Maintain consistency in product quality, appearance, texture, taste and presentation.
• ● Follow daily production plans and meet required production targets.
• ● Support the development and testing of new bakery and pastry products.
• ● B. Section Supervision
• ● Lead and supervise assigned bakery/pastry team members during daily operations.
• ● Allocate work according to production requirements and employees' skills.
• ● Monitor staff performance, productivity and work discipline.
• ● Provide on-the-job training and guidance to junior staff and new employees.
• ● Ensure sufficient manpower is available to complete the production schedule.
• ● Report operational issues, manpower shortages and production delays to the supervisor.
• ● C. Quality Control
• ● Check raw materials before use and report any quality issues.
• ● Ensure products comply with approved specifications and standards.
• ● Monitor product quality throughout the production process.