Chef de Partie – Baker

About the role

The Chef de Partie – Baker is responsible for the preparation, production, and quality control of baked products served to patients, hospital employees, and other authorized customers. The position ensures that all bakery products are prepared according to approved recipes, production schedules, prescribed dietary requirements, food safety standards, and hospital policies. The role is responsible for maintaining consistent product quality, proper portioning, sanitation, and efficient use of ingredients and supplies while supporting the overall operations of the Hospital Food Services Department.

Key responsibilities

• Prepares breads, pastries, cakes, desserts, and other bakery products according to approved recipes and production requirements.
• Ensures consistent taste, texture, appearance, portion, and quality of all bakery products.
• Plans and executes daily bakery production based on patient census, meal schedules, cafeteria requirements, and other food service needs.
• Ensures timely preparation and delivery of bakery products according to established production schedules.
• Prepares bakery products according to prescribed patient dietary requirements and approved therapeutic diet guidelines.
• Strictly follows hospital food safety, sanitation, and hygiene policies and procedures.
• Maintains cleanliness and sanitation of bakery work areas, equipment, utensils, and storage areas.
• Monitors the availability and quality of bakery ingredients, supplies, and materials.
• Coordinates with the Executive Chef, Executive Sous Chef, Food Service Supervisor, Dietitian, and other Food Services personnel to ensure smooth daily operations.
• Provides guidance and support to junior bakery staff and other assigned personnel.

About you

• Graduate of a Culinary Arts, Baking and Pastry Arts, Hospitality Management, or related program is preferred.
• Relevant experience in baking, pastry production, or food service operations.
• Experience in a hospital, hotel, restaurant, institutional kitchen, or large-scale food production environment is an advantage.
• Knowledgeable in baking techniques, food preparation, recipe execution, and production processes.
• Knowledgeable in food safety, sanitation, proper food handling, and hygiene standards.
• Able to follow standardized recipes and production specifications accurately.
• Strong attention to detail and commitment to quality.
• Good organizational and time-management skills.
• Able to work effectively in a fast-paced healthcare food service environment.
• Willing to work on shifting schedules, weekends, and holidays as required.