Chef de Partie – Bakery

Core Identity: The autonomous head and expert of the bakery production unit, focused on high-volume, consistent output of bread, viennoiserie, and fundamental base products for the entire operation.

Key Responsibilities & Daily Focus:

Full Production Management: Runs the bakery as its own department. Plans and executes the daily and weekly production schedule for all bread and breakfast items.
Dough Mastery: Expert in all stages of dough production—mixing, kneading, fermenting (sourdough and yeast), dividing, shaping, proofing, and baking.
Core Product Range: Responsible for the entire bread basket (sourdough, baguettes, specialty grains, rolls), breakfast viennoiserie (croissants, pain au chocolat, brioche, Danish), and often basic cakes or scones.
Quality & Process Control: Deep understanding of flour, fermentation, and oven dynamics. Adjusts variables (time, temperature, humidity) to ensure perfect results every day.
Leadership & Training: Manages a team of bakers and apprentices. Schedules shifts, delegates tasks, and is the primary trainer for all bakery techniques.
Inventory & Costing: Manages large-scale ordering of flour, yeast, and other staples. Has a strong focus on cost control, yield management, and minimizing waste in a high-volume setting.
R&D for Basics: Develops new bread varieties, improves existing recipes, and ensures the foundational products supporting the entire kitchen are exceptional.

Required Skills & Mindset:

Scientific Understanding: Knowledge of fermentation, gluten development, and the baking process. Problem-solver for dough issues.
Physical Stamina & Organization: Able to manage early mornings, heavy lifting (bags of flour), and the logistical planning of high-volume production.
Consistency Over Artistry: Priority is producing hundreds of perfect, identical items daily. Efficiency and reliability are paramount.
Autonomy: Can run the section independently with minimal supervision. A true department head.
Time Management: Expertly juggles multiple long-term processes (starters, dough retarding) with tight daily deadlines.

Typical Environment: Hotel bakery, large restaurant group with in-house bakery, standalone artisanal bakery, wholesale bakery production.

Chef De Partie - Bakery jobs

Chef de Partie – Bakery