Chef De Partie-Bakery & Pastry

SG Oasis; Dadri; On-site; INR 550,000 - 850,000; Full time

Job summary

SG Oasis is seeking an experienced Bakery Production Lead to manage daily central kitchen operations. You will oversee pastry and bakery output, ensuring consistent taste, texture, and presentation across breads, cakes, cookies, and desserts.

Key responsibilities include bulk planning, recipe adherence, hygiene, inventory control, equipment operation, and coordinating with the Sous and Head Chefs to meet production targets. Prior multi-outlet bakery or hotel experience is advantageous.

Qualifications

• 5–10 years in bakery and pastry production.
• Experience in central kitchens, premium bakeries, hotels, or bakery chains.
• Strong hands-on knowledge of bakery and pastry preparation.
• Experience in bulk production and standardized recipe execution.
• Good understanding of baking techniques, ingredient handling, and quality control.
• Knowledge of food safety, hygiene, and inventory management.
• Ability to work in a fast-paced production environment.
• Experience in multi-outlet bakery operations will have an advantage.

Responsibilities

• Handle daily bakery and pastry production in a central kitchen.
• Prepare a variety of breads, cakes, brownies, cookies, pastries, and desserts.
• Ensure consistency in taste, texture, quality, and presentation.
• Manage bulk production according to daily requirements and production schedules.
• Follow standardized recipes, portion control, and established SOPs.
• Monitor ingredient usage, stock levels, and production wastage.
• Maintain hygiene, food safety, and proper storage practices.
• Operate baking equipment and ensure proper temperature and baking times.
• Coordinate with the Sous Chef and Head Chef to meet production targets.
• Supervise Commis Chefs and ensure timely completion of assigned tasks.

Skills

Bakery production

Pastry production

Quality control

Inventory management

Hygiene

Job description

Role & responsibilities

• Handle daily bakery and pastry production in a central kitchen.


• Prepare a variety of breads, cakes, brownies, cookies, pastries, and desserts.


• Ensure consistency in taste, texture, quality, and presentation.


• Manage bulk production according to daily requirements and production schedules.


• Follow standardized recipes, portion control, and established SOPs.


• Monitor ingredient usage, stock levels, and production wastage.


• Maintain hygiene, food safety, and proper storage practices.


• Operate baking equipment and ensure proper temperature and baking times.


• Coordinate with the Sous Chef and Head Chef to meet production targets.


• Supervise Commis Chefs and ensure timely completion of assigned tasks.

Preferred candidate profile

• Experience: 5-10 years in bakery and pastry production.


• Candidates with experience in central kitchens, premium bakeries, hotels, or bakery chains will be preferred.


• Strong hands-on knowledge of bakery and pastry preparation.


• Experience in bulk production and standardized recipe execution.


• Good understanding of baking techniques, ingredient handling, and quality control.


• Knowledge of food safety, hygiene, and inventory management.


• Ability to work in a fast-paced production environment.


• Candidates with experience in multi-outlet bakery operations will have an advantage.