POSITION DESCRIPTION
Position: Chef de PartieBaker
Department: Culinary - Pastry
Reports to : Pastry Chef
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PURPOSE OF POSITION
To supervise and coordinate all bakery production activities while maintaining the highest standards of preparation, quality, hygiene, and presentation. Responsible for training junior bakery heartist and ensuring consistent production of breads, pastries, viennoiserie, and other baked goods according to hotel standards.
KEY ROLES & RESPONSIBILITIES
Operations
- Produce high quality bakery and pastry products in the assigned section to ensure that Commis and Trainee Bakers are competent to produce the same high standards of products
- Prepare and supervise the daily production of breads, rolls, croissants, Danish pastries, muffins, cakes, desserts, and other baked items as per hotel standards and recipes
- Ensure adequate mise en place and raw materials are available for daily bakery production requirements
- Monitor dough preparation, proofing, baking, cooling, finishing, and storage processes to maintain product consistency and quality
- Assist the Section Head in the continuous training and development of junior bakery staff
- Coordinate all bakery production requirements for restaurants, events, in villa dining service, and special functions
- Check all bakery set-ups for buffet displays, restaurant operations, and events functions
- Ensure proper timing and freshness of all baked products during service
- Monitor and implement portion control established with recipe cards while minimizing waste and spoilage
- Ensure all bakery products are prepared according to standard recipes and presentation guidelines
- Check stores, refrigerators, and freezers and oversee proper storage and rotation of bakery ingredients and finished products
- Work closely with receiving and storeroom to ensure all received goods meet hotel quality standards and specifications
- Be responsible for the proper storing, labeling, dating, and recycling of leftovers and excess production where applicable
- Maintain effective communication within the kitchen and with other departments regarding bakery requirements and special requests
Hygiene and Sanitation / Maintenance
- Follow HACCP guidelines and ensure all bakery staff comply with food safety and hygiene procedures
- Work closely with the Chief Steward to ensure bakery equipment cleaning schedules are properly followed
- Check all bakery machinery and equipment including mixers, dough sheeters, proofers, ovens, slicers, and baking tools to ensure proper maintenance and usage
- Follow up with Engineering regarding maintenance requests and equipment repairs
- Ensure all work areas, utensils, trays, molds, racks, and baking tools are cleaned and sanitized according to HACCP policy
- Ensure refrigerators, deep freezers, dry storage rooms, shelves, ceilings, walls, and floors are maintained in a clean and hygienic condition
- Check refrigerators and storage areas to ensure products are fresh, properly labeled, dated, and rotated according to FIFO procedures
- Ensure ovens, proofers, exhaust hoods, worktables, mixers, and bakery stations are cleaned daily and maintained in excellent condition
Human Resources and Training
- Train, supervise, and motivate junior bakery heartist according to established hotel standards
- Report operational and staffing matters to the Section Head and assist in staff performance appraisals
- Attend all allocated training sessions, meetings, and contribute ideas for continuous improvement
- Monitor staff schedules, attendance, grooming, and punctuality
- Coordinate daily bakery production duties and responsibilities among junior staff
PERSONAL ATTRIBUTES
- Physically fit and able to work long hours in a fast-paced environment
- Oral and written fluency in English
- Knowledge of additional languages and basic understanding of the local language preferred
- Passionate about baking and product innovation
- Detail-oriented with strong organizational skills
- Motivator and self-starter with creativity and initiative
- Team player and team builder
- Positive attitude and high energy level
- Flexible and adaptable to different working environments
QUALIFICATIONS
- Apprenticeship, culinary school, or college-level qualification in Bakery or Pastry Arts preferred
EXPERIENCE
- Minimum of 5 years of experience in bakery or pastry production with at least 1 year experience in a similar capacity in an international class hotel or luxury hospitality environment