Pastry And Bakery Production Commis Chef CDP Central Production Unit

The Opportunity (We’re Hiring Multiple Levels)

We’re hiring Commis Chefs and Chef de Partie (CDP) for Pastry/Bakery Production.

This is a production environment — speed + accuracy + hygiene + consistency are non-negotiable.

Key Responsibilities (All Candidates)

• Execute recipes using digital scales, timers, and SOPs (no guessing).
• Support daily pastry/bakery production: doughs, batters, creams, fillings, baking, cooling, finishing.
• Portion, pack, label, date-code, and prepare items for dispatch to outlets.
• Maintain strict hygiene and food safety standards (HACCP, allergen control, cleaning schedules).
• Report quality issues early and help solve root causes (bake, texture, weight, appearance).
  
  

• Own a section and lead execution end-to-end (planning → production → QC → dispatch readiness).
• Create daily production plans based on demand and ensure on-time dispatch.
• Train and coach commis chefs on technique, standards, pace, and discipline.
• Reduce waste and improve yields through portion control, batching accuracy, and smart prep.
• Maintain operational logs and escalate risks (stock, equipment, quality, timing).
  
  

• 1+ year in pastry/bakery (or strong trainee with the right attitude).
• Comfortable with repetition and detail — consistent output every day.
  
  

• 3–5+ years pastry/bakery experience in a high-volume operation.
• Can run a section, lead a small team, and hit deadlines consistently.
  
  

• Strong hygiene habits, organized workstation, and reliability.
• Team-first mindset, coachable, no ego.
• Comfortable with early shifts and production schedules.
  
  

• A structured production environment with clear standards and growth paths.
• Real responsibility and a team that cares about quality.
• Competitive package based on experience.
  
  

• Your pastry/bakery experience (what you produced, volume, type of kitchen)
• Your current location + availability
• Position level: Commis or CDP