Pastry & 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).

Additional Responsibilities (CDP Level)

• 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).

What We’re Looking For

Commis Chef

• 1+ year in pastry/bakery (or strong trainee with the right attitude).

• Comfortable with repetition and detail — consistent output every day.

CDP

• 3–5+ years pastry/bakery experience in a high-volume operation.

• Can run a section, lead a small team, and hit deadlines consistently.

For Both

• Strong hygiene habits, organized workstation, and reliability.

• Team-first mindset, coachable, no ego.

• Comfortable with early shifts and production schedules.

What You Get

• A structured production environment with clear standards and growth paths.

• Real responsibility and a team that cares about quality.

• Competitive package based on experience.

How to Apply

Apply with your CV and a short note about:

1. Your pastry/bakery experience (what you produced, volume, type of kitchen)

2. Your current location + availability

3. Position level: Commis or CDP