Chef De Partie - Bakery and Pastry

Bruno's Cafe; Jalandhar; On-site; INR 300,000 - 550,000; Full time

Job summary

Bruno's Cafe in Jalandhar is seeking a Bakery & Pastry Chef de Partie to lead artisan breads, viennoiserie, and dessert production in a high-volume kitchen. You will work closely with the pastry and kitchen team to ensure consistency, quality, and presentation across all offerings.

The ideal candidate has 2-4+ years of hands-on bakery/pastry experience, strong technical skills in fermentation, lamination, and tempering chocolate, and a passion for culinary excellence.

Qualifications

• 2-4+ years of professional bakery/pastry experience.
• Strong experience with artisan breads and laminated pastries.
• Practical experience with French pastry and modern desserts.
• Experience working with chocolate and chocolate-based preparations.
• Knowledge of entremets, mousse cakes, tarts, choux, creams, glazes, and plated desserts.
• Strong understanding of fermentation, dough handling, baking, and temperature control.
• Good knowledge of food safety and professional kitchen hygiene.
• Ability to work independently while also functioning effectively within a team.
• Strong attention to detail and consistency.
• Ability to work efficiently in a high-volume production environment.
• A creative mindset and genuine passion for baking and pastry.
• Culinary or pastry education is preferred but strong practical experience matters more than a certificate.

Responsibilities

• Produce a range of artisan breads and bakery products.
• Work confidently with sourdough, preferments, fermentation, proofing, shaping, scoring, and baking.
• Understand dough development, hydration, temperature control, fermentation, and troubleshooting.
• Maintain consistency in size, texture, flavour, crust, and crumb.
• Follow recipes and production schedules accurately.
• Produce high-quality laminated pastries including croissants, pain au chocolat, Danish pastries, and seasonal viennoiserie.
• Understand lamination, butter temperature, dough temperature, fermentation, proofing, and baking.
• Maintain clean and precise lamination with consistent layers and shape.
• Assist in developing new viennoiserie products and seasonal specials.
• Prepare cakes, tarts, choux pastry, cookies, creams, mousses, custards, fillings, glazes, and other pastry components.
• Work with chocolate, including tempering, moulding, decoration, ganache, and confectionery applications.
• Have experience with entremets, modern French pastry, and plated desserts.
• Execute desserts with attention to flavour, texture, balance, and presentation.
• Assist in developing new desserts and pastry products for the caf.
• Follow daily and weekly production plans.
• Maintain consistent quality and presentation across all products.
• Maintain accurate mise en place and ensure ingredients are prepared ahead of service.
• Follow food safety, hygiene, storage, and kitchen SOPs.
• Monitor ingredient usage and minimise wastage.
• Maintain cleanliness and organisation of the bakery and pastry section.
• Assist with inventory and communicate ingredient requirements to the pastry/bakery leadership.
• Work efficiently during high-volume production and service.

Skills

artisan breads

laminated pastries

French pastry

modern desserts

chocolate work

entremets

fermentation & dough handling

food safety

attention to detail

high-volume production

creative mindset

Job description

About Brunos

Brunos is a specialty caf built around great coffee, thoughtful food, artisan baking, beautiful pastry, and a strong sense of community.

We are looking for a passionate and experienced Bakery & Pastry Chef de Partie who understands both the craft and discipline behind high-quality baking and pastry.

This is a hands-on role for someone who enjoys working with dough, butter, chocolate, creams, textures, and presentation - and wants to create products that are as beautiful as they are delicious.

The Role

As a Bakery & Pastry CDP, you will work closely with the pastry and kitchen team to produce Bruno’s range of artisan breads, viennoiserie, pastries, desserts, and plated offerings.

You should have strong fundamentals, attention to detail, and the ability to maintain consistency in a professional, high-volume kitchen.

Key Responsibilities

Artisan Bakery

• Produce a range of artisan breads and bakery products.
• Work confidently with sourdough, preferments, fermentation, proofing, shaping, scoring, and baking.
• Understand dough development, hydration, temperature control, fermentation, and troubleshooting.
• Maintain consistency in size, texture, flavour, crust, and crumb.
• Follow recipes and production schedules accurately.

Viennoiserie & Laminated Pastry

• Produce high-quality laminated pastries including croissants, pain au chocolat, Danish pastries, and seasonal viennoiserie.
• Understand lamination, butter temperature, dough temperature, fermentation, proofing, and baking.
• Maintain clean and precise lamination with consistent layers and shape.
• Assist in developing new viennoiserie products and seasonal specials.

Pastry & Desserts

• Prepare cakes, tarts, choux pastry, cookies, creams, mousses, custards, fillings, glazes, and other pastry components.
• Work with chocolate, including tempering, moulding, decoration, ganache, and confectionery applications.
• Have experience with entremets, modern French pastry, and plated desserts.
• Execute desserts with attention to flavour, texture, balance, and presentation.
• Assist in developing new desserts and pastry products for the caf.

Production & Operations

• Follow daily and weekly production plans.
• Maintain consistent quality and presentation across all products.
• Maintain accurate mise en place and ensure ingredients are prepared ahead of service.
• Follow food safety, hygiene, storage, and kitchen SOPs.
• Monitor ingredient usage and minimise wastage.
• Maintain cleanliness and organisation of the bakery and pastry section.
• Assist with inventory and communicate ingredient requirements to the pastry/bakery leadership.
• Work efficiently during high-volume production and service.

What We're Looking For

• 2-4+ years of professional bakery/pastry experience.
• Strong experience with artisan breads and laminated pastries.
• Practical experience with French pastry and modern desserts.
• Experience working with chocolate and chocolate-based preparations.
• Knowledge of entremets, mousse cakes, tarts, choux, creams, glazes, and plated desserts.
• Strong understanding of fermentation, dough handling, baking, and temperature control.
• Good knowledge of food safety and professional kitchen hygiene.
• Ability to work independently while also functioning effectively within a team.
• Strong attention to detail and consistency.
• Ability to work efficiently in a high-volume production environment.
• A creative mindset and genuine passion for baking and pastry.
• Culinary or pastry education is preferred but strong practical experience matters more than a certificate.

The Person We're Looking For

We're looking for someone who:

Understands the craft.
Respects the ingredients.
Cares about the details.
Wants to keep getting better.

You should be equally comfortable working with a sourdough starter, laminating croissants, tempering chocolate, finishing an entremet, or plating a dessert.

We value technique, consistency, curiosity, cleanliness, and creativity.

If you are passionate about artisan baking and modern pastry and want to be part of building an ambitious bakery and pastry program at Bruno's, we'd love to hear from you.