Demi Chef de Partie - Bakery

Key Responsibilities

Kitchen Planning

• Plan and coordinate bakery production activities to ensure smooth kitchen operations.
• Follow guidelines laid down by the Executive Chef and Sous Chef regarding menu planning and daily production.
• Ensure stock levels are maintained by monitoring inventory, ordering supplies, and minimizing shortages.
• Estimate daily production requirements based on occupancy, events, and operational needs.

People Management

• Provide effective support to the bakery team to ensure efficient and high-quality operations.
• Ensure all team members are trained on hygiene, food safety, and operational standards.
• Motivate and guide team members to maintain teamwork and productivity.
• Assist in preparing duty rosters and scheduling to ensure operational effectiveness.
• Maintain adequate staffing levels to deliver excellent guest service consistently.

Financial Management

• Monitor bakery operations to minimize food wastage and control costs.
• Ensure maximum productivity to optimize payroll and operational expenses.
• Identify cost-effective utilization of ingredients and resources and guide the team accordingly.

Operational Management

• Supervise daily bakery operations, including preparation, production, and presentation of bakery and pastry items.
• Ensure all food items are prepared and presented as per Novotel and Accor quality standards.
• Maintain consistency in taste, quality, and presentation at all times.
• Ensure adherence to company and statutory hygiene and sanitation standards.
• Re-arrange duties and operational priorities as required to ensure timely completion of tasks.
• Handle additional responsibilities as delegated by the management.
• Contribute towards guest satisfaction, food quality, and departmental profitability.
• Assist in menu preparation and development under the guidance of the Executive Chef/Sous Chef.

Qualifications

• Diploma or certification in Bakery, Pastry, Culinary Arts, or equivalent.
• Minimum 1–2 years of experience in a similar role, preferably in a hotel, bakery, or fine-dining establishment.
• Strong knowledge of bakery and pastry production techniques, ingredients, and presentation.
• Good understanding of food hygiene and safety standards.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Positive attitude, strong teamwork skills, and willingness to learn and grow.