Chef De Partie - Bakery / Bread

SG OASIS HR CONSULTANCY PVT LTD; Bengaluru Urban; On-site; INR 300,000 - 600,000; Full time

Job summary

A leading hospitality consultancy in India is seeking a Mid-Senior level Pastry Chef. The ideal candidate will have 5–7 years of experience in bakery production, with strong skills in training and communication. The role involves assisting the Sous Chef, managing food budgets and staff schedules, overseeing the production of pastry goods, and ensuring food quality standards. A culinary education is preferred. This is a full-time position and offers an opportunity to excel in a customer service-oriented environment.

Qualifications

• 5–7 years of experience in Bakery / Bread production.
• Capability of producing a consistent product in a timely manner.
• A strong desire to exceed guest expectations in a fast‑paced customer‑service environment.
• Strong training and communication skills.
• Culinary education preferred.

Responsibilities

• Assist Sous Chef in planning food budgets and forecasts for the Bakery Kitchen.
• Schedule and coordinate the work of chefs to keep food preparation on time.
• Interview, train, supervise, and discipline employees in the department.
• Produce all pastry goods from scratch as required by the menu.
• Design and develop detailed food specifications.
• Uphold departmental standards of quality and timing for delivery.
• Train chefs and assistants in relevant aspects of pastry.
• Assist the Executive Head Chef in developing standard recipes and techniques for goods preparation and presentation; help assure consistency and manage food cost down to the component level.
• Assist in ordering food ingredients in line with product specifications.
• Participate in all stock inventories.
• Manage and maintain standard work practices and operating procedures for all equipment.
• Ensure all kitchen equipment is correctly used, cleaned, and maintained.
• Attend management meetings on behalf of the team.
• Liaise with the Executive Head Chef on customer satisfaction to enable continuous improvement.
• Manage relationships with ingredient suppliers.
• Interact in a positive manner with employees and managers in other departments to maintain good inter‑departmental communication.
• Manage all HACCP requirements in line with company procedures.
• Adhere to government regulations, company standards, and policies.
• Prevent unauthorized personnel from entering the food preparation area.
• Ensure a safe workplace by identifying hazards and taking corrective action.

Skills

Strong training and communication skills

Ability to produce consistent products

Desire to exceed expectations

Education

Culinary education (BHM / equivalent)

Job description

Responsibilities

• Assist Sous Chef in planning food budgets and forecasts for the Bakery Kitchen.
• Schedule and coordinate the work of chefs to keep food preparation on time and within budget.
• Interview, train, supervise, coach, counsel, and discipline all employees in the department in conjunction with HR and the Executive Head Chef.
• Produce all pastry goods from scratch as required by the menu.
• Design and develop detailed food specifications.
• Uphold departmental standards of quality and timing for delivery.
• Train chefs and assistants in relevant aspects of pastry.
• Assist the Executive Head Chef in developing standard recipes and techniques for goods preparation and presentation; help assure consistency and manage food cost down to the component level.
• Assist in ordering food ingredients in line with product specifications.
• Participate in all stock inventories.
• Manage and maintain standard work practices and operating procedures for all equipment.
• Ensure all kitchen equipment is correctly used, cleaned, and maintained.
• Attend management meetings on behalf of the team.
• Liaise with the Executive Head Chef on customer satisfaction to enable continuous improvement.
• Manage relationships with ingredient suppliers.
• Interact in a positive manner with employees and managers in other departments to maintain good inter‑departmental communication.
• Manage all HACCP requirements in line with company procedures.
• Adhere to government regulations, company standards, and policies.
• Prevent unauthorized personnel from entering the food preparation area.
• Ensure a safe workplace by identifying hazards and taking corrective action.

Qualifications

• 5–7 years of experience in Bakery / Bread production.
• A strong desire to exceed guest expectations in a fast‑paced customer‑service environment.
• Capability of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education (BHM / equivalent) preferred.

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Other and Production

Industries: Hospitality, Retail, Hotels & Motels