Pastry & Bakery Production Commis Chef / CDP
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Key skills for this role
About the Role
Execute pastry and bakery production, maintain hygiene standards, train team members, and ensure quality control in a structured environment.
Key Skills for This Role
Full Job Posting
(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).
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.
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