Chef De Partie (CDP) - Cake & Pastry

Key Responsibilities1. Production Planning·        Own the complete daily production plan.

·        Review orders, production requirements and expected workload.

·        Plan manpower, capacity, components and production priorities.

·        Identify shortages, bottlenecks and risks before they affect production.

·        Ensure production is planned sufficiently in advance for all orders.

2. On-Time Production·        Ensure all products and customer orders are completed according to the production deadlines defined in the Production SOP.

·        Monitor overall production progress throughout the day.

·        Take corrective action whenever production is falling behind.

·        Ensure delays are identified and escalated before they affect customer commitments.

3. Team & Manpower

Management·        Allocate manpower according to workload and employee skill levels.

·        Lead the Baking, Decorators and other production teams.

·        Monitor productivity, discipline, attendance and performance.

·        Reallocate manpower when required to prevent production delays.

·        Ensure the DCDP and individual team members have clear daily responsibilities.

4. Product Quality &

Order Accuracy·        Own final production quality.

·        Ensure products follow approved recipes, specifications and customer requirements.

·        Ensure correct flavour, size, design, finish, colour, message and personalisation.

·        Prevent production errors, remakes and quality complaints.

·        Stop or correct any product that does not meet Crave standards.

5. Wastage & Production

Efficiency·        Own production wastage and yield performance.

·        Monitor remakes, rework, overproduction and avoidable wastage.

·        Identify root causes of repeated losses.

·        Improve batching, workflow, portioning and production efficiency.

·        Ensure manpower and production capacity are used effectively.

6. Food Safety, Hygiene

& Compliance·        Be accountable for GMP, food safety, hygiene and production SOP compliance.

·        Ensure required production, temperature, hygiene, grooming, opening and closing records are maintained correctly.

·        Ensure proper storage, FIFO and dietary-product handling.

·        Correct repeated compliance failures.

7. Team Training &

Skill Development·        Identify skill gaps within the production team.

·        Ensure employees are trained and cross-trained.

·        Review employee progress using Crave’s skill matrix.

·        Develop employees through Intern/Trainee, Commis III, Commis II and Commis I levels.

·        Train and develop the DCDP to independently manage production operations.

8. Cross-Department

Coordination·        Act as the primary Production contact for Sales & Customer Service, Dispatch & Logistics, Café, Inventory & Purchase, Operations, HR and Management.

·        Provide accurate production status and realistic completion expectations.

·        Escalate shortages, delays, manpower problems and other production risks promptly.

·        Ensure other departments do not need to chase individual production employees for information.

9. Equipment & Kitchen

Readiness·        Ensure production equipment is available, clean and operated correctly.

·        Escalate breakdowns and maintenance requirements immediately.

·        Ensure the production kitchen remains organised and operationally ready.

10. Product & Process

Implementation·        Ensure products handed over by Leena/Product & R&D are produced according to approved recipes, yields, methods and quality standards.

·        Ensure the production team is trained before new products are introduced.

·        Provide operational feedback where recipes or processes require improvement.

·        Ensure no uncontrolled changes are made to approved products or recipes.

11. Reporting &

Continuous Improvement·        Review delays, remakes, wastage, quality issues, manpower issues and production bottlenecks.

·        Ensure problems are reported with reason + corrective action.

·        Continuously improve production planning, productivity, quality, workflow and team capability.

AuthorityThe CDP has authority to:

·        Allocate and reallocate production manpower.

·        Set production priorities.

·        Stop or reject production that does not meet quality or food-safety standards.

·        Require rework or corrective action.

·        Escalate employee performance and discipline issues.

·        Recommend training and skill-level promotions.

·        Escalate material, equipment or capacity issues to Management.