Chef De Partie - Bakery

Role Purpose We are seeking a Chef De Partie - Bakery to support daily bakery production across our multi-brand F&B portfolio. The CDP is responsible for producing high-quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef, and Bakery Sous Chef with section readiness, junior team guidance, product consistency, and production control. This is a hands-on technical role for an experienced baker who can work independently, follow approved recipes and production sheets, and support junior team members during daily operations. The role requires strong bakery fundamentals, consistency, cleanliness, and the ability to work in a structured production environment across site-level bakery and/or CPU operations. Core Scope of the Role • Produce bakery items according to approved recipes and standards • Support daily production schedules, batch sheets, and section readiness • Assist with dough preparation, proofing, baking, cooling, finishing, and storage • Support Bakers / Assistant Bakers and Bakery Assistants during production • Maintain product quality, hygiene, and consistency • Minimise wastage and follow portion and recipe controls • Assist with product trials, launches, and seasonal menu changes Key Responsibilities 1. Daily Bakery Production • Prepare and bake bakery products according to approved recipes and production plans • Mix, knead, shape, proof, bake, cool, and finish products as required • Produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods • Follow correct timings, temperatures, proofing methods, and baking procedures • Ensure products are prepared to the required quality and consistency • Support production for service, retail display, delivery, or dispatch 2. Section Readiness & Support • Prepare bakery mise en place for daily production • Ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready for use • Assist with section organisation and daily production flow • Support the Bakery Sous Chef or Head Baker with task allocation where required • Help maintain clean and efficient working stations • Support handovers between shifts 3. Recipe & Product Standards • Follow approved recipes, specifications, batch sheets, and portion controls • Ensure all products meet required size, weight, shape, colour, texture, and presentation standards • Report ingredient issues, production challenges, or quality concerns to senior team members • Support product refinement by providing practical feedback during trials • Maintain consistency across repeated production cycles • Ensure finished products are handled, stored, and labelled correctly 4. Quality Control • Check dough development, proofing, bake quality, colour, texture, and finish • Identify defects or inconsistencies and escalate them promptly • Ensure products are not served, displayed, or dispatched if below standard • Follow cooling, holding, packing, and storage procedures • Support shelf-life checks and daily product quality reviews • Maintain high standards of presentation and product handling 5. Team Support & Training • Support Bakers / Assistant Bakers and Bakery Assistants during production • Demonstrate correct methods, hygiene standards, and equipment use • Help new team members understand section routines and product standards • Communicate clearly with the bakery, pastry, kitchen, and service teams • Maintain a positive and professional attitude • Support a disciplined, clean, and standards-led working environment 6. Commercial & Waste Control • Follow approved portion controls and production quantities • Minimise wastage through accurate preparation and careful handling • Use ingredients responsibly and avoid overproduction • Report low stock, damaged ingredients, or quality issues • Support yield control by following correct recipes and production methods • Assist with stock rotation using FIFO principles 7. Hygiene, Food Safety & Cleanliness • Maintain cleanliness of the bakery section at all times • Follow HACCP, food safety, allergen, and hygiene requirements • Ensure correct storage, labelling, dating, and temperature controls • Clean and sanitise workstations, tools, trays, ovens, mixers, and equipment • Follow grooming, uniform, and personal hygiene standards • Report maintenance or safety issues immediately Working Environment & Expectations This role operates within a premium, fast-paced, multi-brand F&B environment. The Chef De Partie must: • Be hands-on and technically confident • Work accurately according to recipes and production schedules • Maintain consistency under pressure • Support junior team members where required • Work early mornings, weekends, holidays, or shifts as required • Follow direction from senior bakery leadership • Maintain strong hygiene, discipline, and organisation This is a production-focused role requiring reliability, precision, and strong bakery fundamentals. Required Experience & Profile • 3–5+ years’ bakery experience in hotels, restaurants, cafés, bakeries, or production kitchens • Good technical knowledge of bread, dough, proofing, baking, and bakery preparation • Experience with commercial bakery equipment preferred • Understanding of food safety, hygiene, allergens, and storage standards • Ability to follow recipes and production sheets accurately • Ability to support junior team members • GCC experience preferred but not essential What We Are Looking For • A reliable and skilled baker with strong technical ability • Someone who values consistency, cleanliness, and quality • A team player who can support junior colleagues • Good attention to detail • Ability to work at pace without compromising standards • Willingness to grow within a multi-brand bakery platform Show more

3-5+ years’ bakery experience in hotels, restaurants, cafés, bakeries, or production kitchens. Good technical knowledge of bread, dough, proofing, baking, and bakery preparation. Experience with commercial bakery equipment preferred. Understanding of food safety, hygiene, allergens, and storage standards. Ability to follow recipes and production sheets accurately. Ability to support junior team members. GCC experience preferred but not essential.

Produce bakery items according to approved recipes and standards; mix, knead, shape, proof, bake, cool, and finish products; produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods; follow correct timings, temperatures, proofing methods, and baking procedures; ensure products meet required quality and consistency; support production for service, retail display, delivery, or dispatch. Prepare bakery mise en place; ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready; assist with section organisation and daily production flow; support the Bakery Sous Chef or Head Baker with task allocation; maintain clean and efficient working stations; support handovers between shifts. Follow approved recipes, specifications, batch sheets, and portion controls; ensure all products meet required size, weight, shape, colour, texture, and presentation standards; report ingredient issues, production challenges, or quality concerns; support product refinement by providing practical feedback during trials; maintain consistency across repeated production cycles; ensure finished products are handled, stored, and labelled correctly. Quality control: check dough development, proofing, bake quality, colour, texture, and finish; identify defects or inconsistencies and escalate them promptly; ensure products are not served, displayed, or dispatched if below standard; follow cooling, holding, packing, and storage procedures; support shelf-life checks and daily product quality reviews; maintain high standards of presentation and product handling. Team support & training: support Bakers / Assistant Bakers and Bakery Assistants during production; demonstrate correct methods, hygiene standards, and equipment use; help new team members understand section routines and product standards; communicate clearly with the bakery, pastry, kitchen, and service teams; maintain a positive and professional attitude; support a disciplined, clean, and standards-led working environment. Commercial & waste control: follow approved portion controls and production quantities; minimise wastage through accurate preparation and careful handling; use ingredients responsibly and avoid overproduction; report low stock, damaged ingredients, or quality issues; support yield control by following correct recipes and production methods; assist with stock rotation using FIFO principles. Hygiene, food safety & cleanliness: maintain cleanliness of the bakery section at all times; follow HACCP, food safety, allergen, and hygiene requirements; ensure correct storage, labelling, dating, and temperature controls; clean and sanitise workstations, tools, trays, ovens, mixers, and equipment; follow grooming, uniform, and personal hygiene standards; report maintenance or safety issues immediately.