Chef De Partie Andamp; 8211; Baker

Job Description

JOB DESCRIPTION: CHEF DE PARTIE – BAKER

Primary Responsibilities

Section Leadership: Responsible for the preparation and production of all bread, rolls, breakfast pastries, and specialty doughs within the bakery section.

Standards & Quality: Monitors the baking process to ensure that crust, crumb, texture, and presentation meet 5-star quality and safety standards.

Inventory & Cost Control: Responsible for the proper storage, labeling, and rotation (FIFO) of flours, yeasts, and grains to prevent spoilage and maintain strict cost control.

Sanitation & Environment: Maintains sanitation standards in the bakery; ensures a clean ambiance by controlling oven temperatures, ventilation, and general tidiness of the flour-handling areas.

Mise-en-Place: Ensures all doughs, starters (levain/sourdough), and toppings are prepared and proofed ready for each shift’s needs.

Consistency: Follows standardized baking formulas and control systems to ensure consistent quality and portion sizes for all bread baskets and buffet items.

Team Direction: Directs Commis and Demi Chefs in the bakery section; enforces strict health and hygiene standards and troubleshoots issues such as proofing timing or oven calibration.

Shift Closure: Supervises and ensures all baked goods and raw doughs are properly stored or disposed of at the end of the shift according to food safety guidelines.

Efficiency: Optimizes the layout of the bakery section to increase speed and maximize productivity, especially during high-volume breakfast or banquet periods.

Administrative Support: Assists the Sous Chef/Pastry Chef with bakery menu planning, specialized flour inventory, and the ordering of bakery-specific supplies.

Safety Compliance: Familiarizes yourself with:

Hotel fire and security procedures

First Aid and Health & Safety policies

Hotel product knowledge (specifically artisanal bread varieties)

Equipment Care: Ensures that bakery equipment (deck ovens, proofer, spiral mixers, dough sheeters) is well-maintained and operated correctly to minimize breakage.

Operational Chain: Carries out orders from the Sous Chef and Chef de Cuisine; delegates daily duties to the bakery team.

Procurement: Creates the daily market list for the bakery section, ensuring all necessary seeds, grains, and specialty fats are purchased.

Reporting: Handles and reports any equipment malfunctions or workplace accidents immediately to the Sous Chef.

Communication: Attends daily briefings to ensure smooth coordination between the bakery and other kitchen outlets.

Staff Development: Under the supervision of the Sous Chef, participates in training and evaluating bakery employees to increase their technical skills in fermentation and shaping.

Flexibility: Performs other tasks or projects as assigned by hotel management.

REPORT LINE & COMMUNICATION

To Assist: Support the Sous Chef or Chef de Cuisine in ensuring all bakery standards comply with Hotel Policies and Minimum Standards.

Relationships: Maintain professional working relationships with the pastry team, service staff, and other kitchen departments.

Others

Continuous learning through own Individual Development Plan (IDP).

Any other duties as may be assigned by the superior.

Accountabilities

Represents Dusit’s brand and its values at all times. We will establish relationships first and foremost, deliver an exceptional guest experience, and promote Thai graciousness.

Company’s Culture

Communicate and fully embrace the Company’s culture (Vision, Mission, and Values); lead by example and cascade the “Proud to belong and to contribute” spirit to all subordinates.

CONFIDENTIALITY

Ensure confidentiality and secure storage of all signature bread recipes and hotel databases. Adhere to the company’s Internet and E-mail policy.

Job Requirements

Experience: At least 3 years of Chef de Partie experience in a 5-star hotel, specifically within a Bakery or Pastry section.

Specialization: Highly knowledgeable in artisanal bread making, fermentation processes, and international bakery products.

Safety: Solid understanding of HACCP, particularly regarding dry storage and temperature control.

Financials: Proven track record of controlling food waste and equipment maintenance costs.

Attributes: Demonstrates a real passion for baking, menu innovation, and leadership within a specialized team.