Bakery and Pastry Chef de Partie (CDP)

Job Description

Company: Cakemandu Bakery Udhyog

Cakemandu Bakery Udhyog is seeking a passionate and experienced Bakery and Pastry Chef de Partie (CDP) to join our dynamic team. If you are creative, detail-oriented, and can deliver high-quality bakery and pastry items, we want you to be part of our kitchen family!

Key Responsibilities:

1. Preparation and Cooking: Responsible for the preparation, cooking, and presentation of all bakery and pastry items.
2. Quality Control: Ensure the quality and consistency of bakery and pastry products meet the standards of the kitchen.
3. Recipe Execution: Follow and modify recipes based on kitchen requirements and guest preferences.
4. Supervision: Oversee and assist junior bakery chefs and kitchen staff working in the bakery and pastry section.
5. Inventory Management: Manage inventory and control wastage by efficiently using ingredients.
6. Hygiene & Cleanliness: Ensure hygiene, cleanliness, and sanitation of the kitchen and bakery section.
7. Team Collaboration: Work with other chefs to create new menus and seasonal offerings.
8. Training: Assist in training junior staff and chefs in bakery and pastry techniques.
9. Cost Management: Help manage food costs, portion control, and the profitability of the section.
10. Time Management: Ensure timely completion of tasks and preparations before service hours.
11. Menu Planning: Contribute ideas for bakery and pastry items in daily and special event menus.
12. Innovation: Experiment with new techniques, ingredients, and designs for bakery and pastry products.
13. Equipment Care: Ensure proper cleaning, maintenance, and usage of bakery equipment and tools.
14. Customer Feedback: Actively seek customer feedback on bakery and pastry items to ensure continuous improvement.
15. Waste Control: Implement measures to minimize waste and make the bakery section more sustainable.
16. Productivity Improvement: Continuously look for ways to improve efficiency and productivity in the bakery section.
17. Coordination with Other Departments: Work closely with other departments like counter staff and online order takers to ensure timely production and service of bakery items.
18. Seasonal Adjustments: Incorporate seasonal ingredients and trends into bakery and pastry offerings.
19. Budget Oversight: Monitor the cost-effectiveness of the bakery and pastry section, ensuring it operates within the set budget.
20. Stock Management: Fix minimum stock levels of bakery-related ingredients, check stock regularly, and order necessary ingredients while monitoring manufacturing and expiry dates.
21. Branch Support and Quality Control: Regularly check the orders and quality of products from other branches to ensure consistency across all outlets. Provide support to staff at other branches, particularly helping with tasks they may be unfamiliar with or need guidance on.

Job Specification

Requirements:

•Proven experience as a Bakery and Pastry Chef de Partie or similar role.

•Expertise in bakery and pastry techniques.

•Strong leadership and organizational skills.

•Knowledge of inventory and stock management.

•Ability to work under pressure and manage time effectively.

•Creativity and passion for culinary arts.

Benefits:

•Competitive salary

•Opportunities for career growth

•Collaborative and supportive work environment

•Employee benefits [add any additional benefits your company offers]