Bakery Chef de partie
Core
Oversee bakery and pastry production, manage inventory and costs, lead a team of bakers, and ensure food safety in a resort kitchen.
Role type
Bakery Chef de partie (supervisory IC)
Builds
Bread, pastries, desserts, and specialty items for resort guests
Domain
Hospitality / Resort / Bakery
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Bread production, pastry preparation, team leadership, inventory management, food safety compliance, HACCP principles, equipment operation, recipe development, cost control, production scheduling
Preferred skills
International hospitality experience, tropical climate baking knowledge
Technologies
Commercial ovens, mixers, proofing boxes
Responsibilities
Oversee daily production of baked goods and pastries, manage inventory and cost control, train and mentor bakery staff, maintain food safety and sanitation standards, analyze production metrics for efficiency, collaborate on menu planning, customize recipes for dietary needs, conduct quality control checks, manage equipment maintenance
Seniority
Mid-Senior, hands-on IC with supervisory duties