Pastry CDP/ Bakery CDP

Job Summary

The Pastry Chef / Bakery Chef is responsible for developing, preparing, and supervising the production of bakery and pastry items in a manufacturing environment. This role ensures consistent product quality, maintains food safety standards, improves recipes, and supports mass production scaling.

Key Responsibilities

1. Production & Operations

• Plan, prepare, and oversee the production of pastries, bread, and bakery products according to daily or weekly schedules.
• Ensure consistency in taste, texture, and appearance across all batches.
• Oversee mixing, shaping, proofing, baking, cooling, and packaging processes.
• Work closely with machine operators to ensure correct settings for mixers, ovens, fillers, proofers, etc.
• Monitor wastage and optimise production efficiency.

2. Recipe Development & Improvement

• Develop, test, and standardize recipes suitable for large-scale production.
• Adjust formulas to meet quality, cost, and manufacturing requirements.
• Work with the R&D/QA team to introduce new products or improve existing ones.

3. Quality & Food Safety Compliance

• Ensure all products meet company quality standards before release.
• Enforce strict compliance with HACCP, GMP, HALAL, and food safety regulations.
• Conduct regular checks on raw materials, dough consistency, baking temperatures, and shelf-life performance.

4. Inventory & Cost Control

• Monitor usage of ingredients and reduce unnecessary waste.
• Work with the procurement team to ensure optimal stock levels.
• Assist in costing of ingredients, recipes, and new product trials.

5. Team Leadership & Training

• Lead and supervise bakery assistants, mixers, and production line workers.
• Provide skills training on baking techniques, hygiene practices, and equipment handling.
• Ensure proper shift delegation and productivity targets are met.

6. Equipment Management

• Ensure cleanliness, calibration, and maintenance of all bakery-related machinery.
• Report equipment issues and coordinate with maintenance when needed.

Requirements

• Diploma/Degree in Culinary Arts, Pastry & Baking, Food Technology, or related field.
• Minimum 3–5 years of experience as a Pastry Chef / Baker, preferably in a manufacturing or high-volume production environment.
• Strong knowledge of dough fermentation, baking science, pastries, laminated dough, cakes, and desserts.
• Familiar with industrial bakery equipment (mixers, ovens, sheeters, proofers).
• Understanding of HACCP, GMP, HALAL, and food safety procedures.
• Ability to work under pressure and meet production deadlines.
• Good leadership, communication, and problem-solving skills.

Additional Advantage

• Experience in NPD/R&D or recipe standardization.
• Familiar with automation and production line settings.
• Ability to innovate new bakery products for seasonal or customer needs.