Key Responsibilities

- Daily Production: Prepare, bake, and finish breads, pastries, cakes, confections, and dessert items according to standardized recipes and brand specifications. [1, 2, 3]
- Station Management: Oversee the daily mise en place (ingredient preparation and station setup), manage equipment (ovens, proofers, mixers), and maintain clean work areas. [1, 2, 3]
- Quality & Portion Control: Monitor taste, presentation, and portion sizes to maintain consistency across outlets, banquets, and VIP amenities. [1, 2]
- Team Leadership: Train, guide, and supervise junior staff such as Demi Chefs de Partie, Commis Pastry, and apprentices. [1, 2, 3]
- Inventory & Cost Control: Track stock levels, assist with ordering/procurement, apply FIFO (First In, First Out) rotation, and minimize food waste. [1, 2]
- Safety & Hygiene: Enforce food safety regulations, including HACCP, local health codes, and cleanliness standards. [1, 2]
- Menu Collaboration:



Assist the Pastry Chef or Executive Chef in developing seasonal menus, recent recipes, and special event items. [1, 2]

Requirements & Qualifications
- Experience: Generally 2 to 5 years of professional kitchen experience, with 1–2 years working as a Demi Chef de Partie or line cook in bakery/pastry.
- Education: Formal culinary training, apprenticeship, or a degree in kitchen production / pastry arts is preferred.
- Technical Skills: Strong mastery of baking science, dough handling, decorating/piping techniques, and recipe scaling.
- Certifications: Knowledge of HACCP, food safety practices, and basic computer skills (such as MS Office or recipe software). [1, 2, 3, 4, 5]

Pay: ₹32,000.00 - ₹45,000.00 per month

Benefits

- Cell phone reimbursement

Work Location: In person

📌 Chef de Partie Bakery (Chandigarh)
🏢 ABC CONSULTANTS
📍 Chandigarh