Bakery & Pastry Chef

Job Description: Demi Chef de Partie (DCDP) – Bakery & PastryDepartment: Culinary / Food Production

Section: Bakery & Pastry

Position: Demi Chef de Partie (DCDP)

Reports To: Chef de Partie / Sous Chef / Executive Chef

Job SummaryThe Demi Chef de Partie – Bakery & Pastry is responsible for assisting the Chef de Partie in the daily operations of the bakery and pastry section. The role involves preparing, baking, decorating, and presenting a variety of bakery and pastry products while maintaining high standards of food quality, hygiene, consistency, and presentation.

1. Key ResponsibilitiesAssist the Chef de Partie in the daily operations of the bakery and pastry section.
2. Prepare and produce breads, rolls, croissants, Danish pastries, cakes, cookies, desserts, and other bakery products as per standard recipes.
3. Assist in the preparation of mise en place for daily production, buffets, à la carte service, banquets, and special events.
4. Ensure accurate measurement of ingredients and follow recipes, production schedules, and portion standards.
5. Operate bakery equipment, including ovens, mixers, proofers, and other tools, safely and efficiently.
6. Maintain consistency in taste, texture, quality, and presentation of all bakery and pastry products.
7. Monitor stock levels, check ingredient quality, and report shortages or wastage to the Chef de Partie.
8. Follow proper food storage, labeling, date marking, FIFO, and stock rotation procedures.
9. Maintain cleanliness and hygiene of the work area, equipment, utensils, and storage facilities.
10. Comply with food safety standards, HACCP procedures, and company hygiene policies.
11. Assist in training and guiding Commis Chefs, apprentices, and trainees when required.
12. Minimize food wastage and maintain effective control over ingredients and production costs.
13. Coordinate with other kitchen sections to ensure timely preparation and service.
14. Assist in developing new bakery and pastry items under the guidance of senior chefs.
15. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

• Qualifications and ExperienceDiploma or certificate in Bakery & Pastry Arts, Culinary Arts, or a related field preferred.
• Minimum 2–4 years of relevant bakery and pastry experience, preferably in a hotel, restaurant, or commercial bakery.
• Previous experience as a Commis Chef or equivalent position.
• Good knowledge of baking techniques, pastry preparation, dough fermentation, cake decoration, and dessert production.
• Knowledge of food safety, hygiene, storage, and sanitation standards.
• Skills and CompetenciesStrong technical knowledge of bakery and pastry production.
• Ability to follow standard recipes and maintain consistent quality.
• Good time management and organizational skills.
• Attention to detail and presentation.
• Teamwork and effective communication.
• Ability to work under pressure during busy service periods.
• Willingness to learn and take responsibility.
• Knowledge of inventory control and food cost management.
• Performance StandardsConsistent quality and presentation of bakery and pastry products.
• Timely completion of daily production requirements.
• Compliance with food safety and hygiene standards.
• Minimal food wastage and effective ingredient utilization.
• Proper equipment handling and maintenance of workplace cleanliness.
• Positive teamwork and adherence to departmental procedures.