Demi Chef de Partie - Bakery

Key Responsibilities

• Prepare high-quality baked items using fresh ingredients, established recipes, artisan techniques, and presentation standards.
• Produce artisan breads, breakfast pastries, croissants, Danish pastries, rolls, flatbreads, and specialty doughs.
• Operate and maintain deck ovens, spiral mixers, dough sheeters, proofers, and dividers safely.
• Manage scaling, mixing, fermentation, proofing, shaping, scoring, and baking.
• Manage mise en place, ingredient stocking, storage conditions, FIFO rotation, shelf life, and waste control.
• Coordinate timely baked-goods preparation and delivery during peak service, breakfast, and banquets.
• Maintain a clean, organized, and hygienic workstation.
• Suggest new bakery concepts and displays, comply with HACCP, and support kitchen operations.

Requirements

• Previous experience as a Demi Chef de Partie or experienced Commis I in a bakery section of a 4- or 5-star hotel or high-volume artisan bakery or pastry kitchen.
• Strong knowledge of dough fermentation, yeast handling, gluten development, and precise oven operation.
• Hands-on experience producing international breads, laminated doughs, and savory bakery items.
• Ability to work under pressure during early morning baking cycles and large banquet productions.
• Strong organization and multitasking skills for timing, proofing schedules, and temperature management.
• Creativity, consistency, passion for baking, and close attention to presentation detail.
• Flexibility for varying shifts, early mornings, weekends, and public holidays.
• Good understanding of food safety, HACCP standards, and kitchen hygiene.

Work Location

• Work is performed in person in the hotel bakery and kitchen environment.

Employment Type