Chef De Partie Baker

About the role

The Chef De Partie Baker will oversee daily bakery operations, ensuring high‑quality artisanal bread production that meets luxury standards. Working closely with the Head Baker, this role combines hands‑on baking with team leadership and cost control.

Key responsibilities

• Manage smooth, efficient bakery production and enforce quality control daily.
• Direct, coach, and evaluate bakery staff in coordination with the Head Baker.
• Prepare production forecasts, track inventory, and minimize waste to keep food costs within budget.
• Maintain strict compliance with HACCP and local health‑safety regulations, keeping the kitchen audit‑ready.
• Order and track raw ingredients, ensuring consistency with brand recipes and yields.
• Schedule staff, monitor attendance, and enforce grooming, hygiene, and uniform standards.

Required profile

• Minimum 2 years experience as a CDP or Demi‑CDP Baker in an upscale hotel, luxury resort, high‑volume bakery, or convention banqueting service.
• Culinary school degree, pastry/baking diploma, or equivalent professional training.
• Strong supervisory and communication skills in a fast‑paced, multicultural kitchen environment.

Required skills

• Recipe scaling and yield management.
• Food costing and inventory control.
• Basic kitchen computer software.
• Knowledge of HACCP and local food safety standards.