Demi Chef De Partie (Bakery)

A Baker Demi Chef de Partie assists the senior Chef de Partie or Head Baker in producing breads, pastries, and baked goods while managing daily operations of the bakery Key Responsibilities • Production & Baking: Prepare a variety of breads, pastries, cakes, cookies, and specialised dough items following standard recipes. • Dough & Equipment Handling: Regulate oven temperatures, manage dough mixing, kneading, proofing, and baking schedules. • Station Management: Ensure the bakery section is clean, organised, well-stocked, and ready for service. • Quality Control & HACCP: Monitor food quality, maintain strict hygiene and HACCP food safety standards, and log temperatures. • Team Support & Training: Assist in mentoring, supervising, and training junior staff or Commis chefs in the bakery section. • Inventory & Ordering: Check stock levels, track ingredients, and report needs to the chef in charge. Qualifications & Requirements • Education: High school diploma, technical/vocational trade degree, or a diploma/certificate in pastry and baking arts. • Experience: Minimum of 1 to 3 years of hands-on experience as a Demi Chef de Partie or Baker in a hotel, resort, or high-end bakery environment. • Technical Skills: Strong proficiency in dough handling, baking techniques, recipe execution, and kitchen equipment operations. • Certifications: Knowledge of HACCP and food safety regulations. • Communication: Good verbal and written English skills Show more Show less

Minimum of 1 to 3 years of hands-on experience as a Demi Chef de Partie or Baker in a hotel, resort, or high-end bakery environment. High school diploma, technical/vocational trade degree, or a diploma/certificate in pastry and baking arts. Knowledge of HACCP and food safety regulations. Good verbal and written English skills.

Production & Baking: Prepare a variety of breads, pastries, cakes, cookies, and specialised dough items following standard recipes. Dough & Equipment Handling: Regulate oven temperatures, manage dough mixing, kneading, proofing, and baking schedules. Station Management: Ensure the bakery section is clean, organised, well-stocked, and ready for service. Quality Control & HACCP: Monitor food quality, maintain strict hygiene and HACCP food safety standards, and log temperatures. Team Support & Training: Assist in mentoring, supervising, and training junior staff or Commis chefs in the bakery section. Inventory & Ordering: Check stock levels, track ingredients, and report needs to the chef in charge.