Chef de Partie

2 weeks ago

Bangkok, Bangkok, Thailand BOONLAPO COMPANY LIMITED Full time ฿1,000,000 - ฿4,500,000 per year

Location: Pasticceria Cova, One Bangkok

Employment Type: Full-Time / Station Leadership

Position Summary

The Chef de Partie (CDP) – Baker is responsible for managing the bakery station, producing artisanal breads, viennoiserie, and baked goods with precision and consistency. This role combines technical craftsmanship, mise en place discipline, and brand-aligned presentation to uphold Cova's Milanese heritage and boutique standards.

Key Responsibilities

  1. Station Ownership & Daily Production


• Lead preparation and baking of breads, rolls, focaccia, and viennoiserie.


• Ensure mise en place readiness, ingredient freshness, and station organization.


• Maintain consistency in taste, texture, and appearance across all bakery items.

  1. Service Execution & Timing


• Bake and deliver products according to service schedules and boutique demand.


• Coordinate with pastry and savoury teams to align production with daily menus.


• Adjust baking times and volumes based on guest flow and retail requirements.

  1. Quality Control & Brand Standards


• Conduct taste and visual checks before products reach retail or service counters.


• Ensure portion control, uniformity, and brand-aligned aesthetics.


• Report product inconsistencies or ingredient issues to the Sous-Chef.

  1. Hygiene, Safety & Compliance


• Follow HACCP protocols and maintain accurate logs for baking temperatures and cleaning.


• Ensure proper handling of allergens and cross-contamination prevention.


• Keep bakery equipment and ovens clean, safe, and operational.

  1. Collaboration & Team Support


• Communicate clearly with pastry chefs, FOH, and retail teams.


• Assist junior bakers with training, prep, and technique correction.


• Participate in daily briefings and contribute to a disciplined, respectful kitchen culture.

  1. Inventory Awareness & Waste Control


• Monitor flour, yeast, dairy, and other bakery stock levels.


• Practice FIFO rotation and portion control to minimize waste.


• Assist in receiving and storing deliveries with quality checks and labeling.

Qualifications & Competencies

Experience


• 3–5 years in professional bakery or pastry kitchens.


• Prior experience in luxury or boutique hospitality preferred.

Technical Skills


• Skilled in bread-making, fermentation, dough handling, and viennoiserie techniques.


• Familiarity with HACCP, hygiene protocols, and oven temperature control.


• Basic understanding of inventory usage and portion control.

Soft Skills & Presence


• Strong communication in English; Italian or Thai a plus.


• High attention to detail and pride in craftsmanship.


• Calm, focused, and solution-oriented under pressure.


• Impeccable grooming and brand-aligned presence.

Brand DNA Alignment

The CDP Baker must consistently embody:


• Elegance in technique and product presentation.


• Precision in fermentation, baking, and timing.


• Warmth in teamwork and guest impact.


• Storytelling through heritage breads and artisanal craftsmanship.


• Discipline in hygiene, SOPs, and operational consistency.


• Emotional Resonance in creating bakery experiences that reflect Milanese charm.

Performance Evaluation Criteria


• Station readiness and mise en place discipline.


• Consistency in taste, texture, and presentation.


• Hygiene compliance and audit scores.


• Team collaboration and communication.


• Responsiveness during peak hours and service challenges.


• Contribution to seasonal bakery menus and boutique activations.

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