Commis (Commi 1 / 2 / 3)/ Bakery CDP/ Bakery Sr. CDP

A Senior Chef de Partie (Sr. CDP) for bakery leads daily production, manages baking station operations, and supervises junior kitchen staff.

Production & Operations

• Oversee daily baking of breads, sourdough, viennoiseries, cakes, cookies, and pastries.
• Manage the mixing, fermentation, proofing, shaping, and baking processes according to standard recipes.
• Plan and organize daily mise en place (the preparation and arrangement of ingredients and equipment) to ensure smooth service.
• Monitor oven temperatures, baking times, and batch yields to guarantee product consistency.

Team Leadership & Training

• Supervise, guide, and train junior staff members, including Commis and Demi-CDPs.
• Delegate daily tasks, monitor workflow completion, and support shift handovers.
• Coordinate schedules and assist management with staff performance evaluations.

Quality & Cost Control

• Conduct quality control checks on ingredient freshness, final product taste, and visual presentation.
• Implement FIFO (First In, First Out) stock rotation and monitor ingredient inventory.
• Minimize kitchen waste and track production records to control food costs.

Hygiene & Safety

• Enforce strict workplace hygiene, cleanliness, and personal grooming standards.
• Maintain compliance with food safety regulations, including HACCP guidelines and temperature logs.
• Ensure proper sanitization of all bakery equipment, work surfaces, and storage areas.