At CGH Earth—a hospitality brand highly regarded for its commitment to local heritage, environmental sustainability, and authentic culinary experiences—the role of a Demi Chef de Partie (DCDP) / Commis I in the Pastry &

- Bakery section is a blend of traditional artistry and high kitchen standards. While both roles operate within the Food &
- Beverage (F&B;) Production Department, a DCDP acts as a shift lead or second-in-command of the station under the Chef de Partie (CDP), whereas a Commis I is a senior line cook responsible for core execution and daily mise en place.

Core Responsibilities

1. Production &
- Culinary Execution

- Baking &
- Preparation:

Measure, mix, bake, and finish a wide variety of artisanal breads, viennoiseries, cakes, classical desserts, and traditional Keralite sweets. maintain the taste, texture, and high aesthetic quality expected at CGH Earth properties.

- Mise en Place: Manage daily station readiness, ensuring all raw elements, fillings, glazes, and doughs are scaled and ready ahead of service.

1. Kitchen Management &
- Sustainability (CGH Earth Values)

- Waste Minimization: Monitor stock levels closely and execute strict portion control to minimize food wastage—aligning with CGH Earth’s responsible tourism framework.

- Inventory Control: Implement the FIFO (First In, First Out) system for storing raw dairy, flour, and perishable ingredients.

- Equipment Upkeep: Safely operate and clean heavy-duty bakery machinery, including commercial deck ovens, dough sheeters, and industrial mixers.

1. Hygiene &
- Food Safety

- Enforce absolute compliance with FSSAI and HACCP food safety guidelines.





- Maintain strict workstation hygiene, handle food labeling/dating accurately, and log daily refrigerator and oven temperatures.

1. Leadership Differentiation (For DCDP)

- Supervision: Oversee the daily workflow of the section when the CDP is absent.

- Training: Guide and upskill younger apprentices, Commis II, and Commis III chefs in foundational baking techniques.

Job Requirements

Educational Qualifications

- Academic Background: A Degree or Diploma in Hotel Management, Culinary Arts, or a specialized certification in Bakery &
- Patisserie

from a recognized institute.

- Food Safety Certification: Valid training or certification in FSSAI guidelines and HACCP standards is highly preferred.

Experience &

- Work History
- For Commis I: 1 to 4 years of continuous hands-on experience in the pastry and bakery section of a 3/4-star hotel, premium resort, or high-end artisanal café.

- For DCDP: 2 to 6 years of professional experience in hotellerie baking, with at least 1 year in a supervisory or senior commis role.

Technical &

- Culinary Skills

- Baking Core Competency: Deep understanding of proofing, fermentation, baking temperatures, and scaling for artisanal breads, viennoiseries, cakes, and pastries.

- Ethnocentric Baking:



Ability to blend classical European pastry techniques with traditional Indian/Keralite sweets, often incorporating local ingredients like jaggery, coconut, and regional spices.

- Mise en Place &
- Portioning:

Strong skills in daily ingredient preparation, batch calculations, and precise portion control to maintain consistency.

- Equipment Mastery: Proficiency in safely operating and maintaining commercial bakery equipment like deck ovens, proofer cabinets, and planetary mixers.

Hygiene, Safety &

- Kitchen Operations

- Sanitation Knowledge: Absolute compliance with kitchen hygiene, regular deep-cleaning protocols, and cross-contamination prevention.

- Stock Management: Practical knowledge of inventory management using the FIFO (First In, First Out) method and proper storage of temperature-sensitive dairy and baking products.

- Sustainability Focus: Ability to work efficiently to achieve zero-waste goals, aligned with CGH Earth's eco-friendly and sustainable resort operations.

Soft Skills &

- Leadership

- Teamwork: A strong team player capable of taking explicit instructions from the Chef de Partie (CDP) and Sous Chefs.

- Leadership (Specifically for DCDP): Ability to manage the section in the CDP's absence, delegate tasks, and train junior Commis II, III, or industrial trainees.

- Adaptability: Capability to work efficiently under pressure during peak breakfast rushes, high-occupancy buffet services, and banquet events.

Pay: ₹23,000.00 - ₹30,000.00 per month

Benefits

- Food provided

- Provident Fund

Work Location: In person

📌 Demi Chef de Partie / Commis I (Pastry & Bakery) (Alappuzha)
🏢 Marari Beach Resort CGH Earth ,Mararikulam
📍 Alappuzha