Bakery Chef de Partie

Mandarin Oriental Group; Fatih; On-site; TRY 90,000 - 120,000; Full time

Job summary

Mandarin Oriental Group in Istanbul is seeking a Bakery Chef de Partie to lead bakery production, ensure recipes and standards are followed, and supervise day-to-day operations across outlets.

You will manage mise en place, inventory, training, audits, and maintain high hygiene and food safety standards while coaching the bakery team to deliver consistent, high-quality pastries and breads.

Qualifications

• Experience in bakery production and pastry operations.
• Strong leadership and teamwork skills.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Oversee bakery production activities and day-to-day operations.
• Ensure recipes, specs, quality standards and procedures are followed.
• Prepare mise en place and dispatch outputs per outlet standards.
• Manage requisitions, inventory levels and stock rotation.
• Conduct training and audits to maintain skills and compliance.
• Monitor workflow and coordinate production planning for timely delivery.

Skills

Bakery production

Team supervision

Food safety HACCP

Job description

As "Bakery Chef de Partie", you will be responsible for the following duties:

• To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team.
• To co-ordinate all the team members, ensuring they perform well and cohesively.
• To check and supervise all aspects of the kitchen.
• To work closely with other sous chefs on all day-to-day matters.
• To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members.
• To check function sheets daily and communicate any movements to the team.
• To supervise and demonstrate cooking methods for all outlets, when required.

As "Bakery Chef de Partie", we expect from you:

• Oversee all bakery production activities and supervise day-to-day operations, ensuring compliance with established recipes, production specifications, quality standards, and operational procedures. Ensure all mise en place requirements are prepared, organized, and dispatched accurately in accordance with outlet standards.
• Manage food requisitions, inventory levels, stock rotation, and storage procedures to maintain optimum product availability while minimizing waste and controlling costs.
• Conduct periodic training assessments and operational audits to ensure team members maintain the required technical skills, product knowledge, and compliance with company standards.
• Monitor workflow efficiency and coordinate production planning to ensure timely delivery of all bakery and pastry products.
• Ensure consistency in product quality, presentation, freshness, and adherence to MOIST brand standards across all bakery operations.
• Maintain strict compliance with food safety, HACCP, sanitation, and hygiene requirements throughout production and storage processes.
• Support the development, coaching, and performance improvement of bakery team members to achieve operational excellence and guest satisfaction.