Chef De Partie - Artisanal Breads & Bakery

Bruno's

• Oversee daily production of breads, rolls, laminated doughs, and breakfast pastries
• Master and maintain fermentation techniques, dough hydration, mixing, proofing, and baking processes
• Handle all aspects of mise en place and prep for bakery production
• Work closely with Head Chef and Executive Pastry Chef on menu planning and product development
• Maintain consistency in taste, texture, and presentation across all baked items
• Train and supervise commis bakers or junior team members
• Uphold hygiene and food safety standards as per FSSAI and HACCP guidelines
• Monitor stock levels and assist in bakery inventory management

• Formal training in bakery or culinary arts (preferred but not mandatory if skilled)
• Minimum 3 years of professional experience in a bakery setting
• Strong knowledge of sourdough, pre-ferments, enriched doughs, viennoiserie, and lamination techniques
• Understanding of different flours, grains, and fermentation processes
• Comfortable working early morning shifts and managing production timelines
• Commitment to quality, creativity, and consistency
• Strong team spirit and leadership skills