Demi Chef De Partie

Job Summary:

Demi Chef de Partie (DCDP)

Key Responsibilities:

• Assist in the preparation, baking, and finishing of breads, pastries, and desserts as per recipes and standards.
  
• Ensure consistency in product presentation, taste, and quality.
  
• Support the Chef de Partie in daily mise en place and production planning.
  
• Maintain hygiene, sanitation, and safety standards in accordance with company and FSSAI guidelines.
  
• Monitor ingredient stock levels and communicate shortages to the Chef de Partie or Sous Chef.
  
• Contribute creative ideas for new products and seasonal menu items.
  
• Ensure proper labeling, storage, and rotation of ingredients (FIFO).
  
• Supervise and train Commis chefs or trainees within the bakery section.
  
• Operate bakery equipment safely and responsibly (mixers, ovens, proofers, etc.).
  
• Coordinate effectively with other kitchen sections to ensure timely service during operations.
  

Requirements:

• Minimum

  5 years of experience

  in a professional bakery, patisserie, or hotel kitchen.
• Diploma or certification in

  Bakery & Confectionery / Culinary Arts

  preferred.
• Strong knowledge of dough preparation, pastry techniques, and baking science.
  
• Good understanding of food hygiene and safety standards.
  
• Ability to work in a fast-paced, team-oriented environment.
  
• Attention to detail, creativity, and passion for baking.
  
• Flexibility to work shifts, weekends, and holidays as per operational needs.