CDP Pastry & Bakery

Chef de Partie (CDP) — Pastry & Bakery | Rumah Talas | Bogor Role Summary Lead daily pastry & bakery production for your assigned section: consistent quality, on-time output, tight hygiene, and efficient workflow. Maintain recipe accuracy, yield control, and product standards across batches. Key Responsibilities

• Daily Production Execution: deliver production plan on time (bake-off, finishing, packaging) with consistent results.
• Recipe & Quality Control: follow SOP/recipes strictly; control weight, portioning, texture, taste, and presentation.
• Prep & Mise en Place: plan and prepare ingredients, fillings, dough/batter; ensure par levels and readiness.
• Food Safety & Hygiene: strict cleanliness, allergen control, temperature control, proper storage FIFO/FEFO.
• Yield, Waste & Cost Control: monitor yield, minimize waste, track rejects, and report variances.
• Team Guidance: supervise commis/helpers; train on SOP, speed, and cleanliness; enforce discipline.
• Equipment Handling: operate ovens/mixers/proofers safely; basic troubleshooting; report maintenance issues fast.
• Coordination & Handover: align with production/store team for demand forecast, delivery timing, and product availability.

Requirements

• Diploma/Vocational (D1/D2/D3) in Pastry & Bakery, Culinary Arts, Hospitality, or related field (pastry school preferred).
• Pastry/bakery certification is a plus.
• 2+ years as Pastry/Bakery CDP (or strong Demi CDP ready to step up); high-volume production preferred.
• Strong technical basics (dough/batter, baking control, finishing), speed, and consistency.
• Detail-oriented: weighing accuracy, timing, and batch discipline.
• Strong hygiene mindset and ability to lead by example.

Skills: Western Pastry, Baking, Pastry, Microsoft Excel, Cook, Microsoft Office, Microsoft Word, Teamwork, Candy/Pastry R&D, Bakery, Customer Service