Job Description

COMPANY PROFILE The company is the largest premium bakery and patisserie brand in India headquartered in Mumbai. It started in 2004 as a family run company and has since transitioned into a professional managed organisation with ICICI Venture as a private equity investor. The companys success has been built key pillars – exceptional products, honest pricing, and warm service. As such, continuous product innovation is core to the success of the company. The company has a wide product range across multiple categories, including brownies, pastries, desserts, Viennoiserie, cookies and crackers, chocolates, sandwiches, savouries, breads, and beverages. All the products are produced in the central kitchen and sold primarily through self-owned outlets with a small percentage of sales of select categories through ecommerce channels. The company currently has 90+ self-managed retail outlets across 5 cities - Mumbai, Pune, Delhi NCR, Hyderabad, and Bengaluru. These are serviced through four central kitchens – Mumbai, Delhi, Hyderabad, and Bangalore. Facebook: https://www.facebook.com/theobromaindia/ Instagram: https://www.instagram.com/theobromapatisserie/?hl=en DESIGNATION CDP – Chef de Partie REPORTING TO Section head / Sous Chef/Exec sous chef DEPARTMENT Production PURPOSE OF ROLE The CDP works under the guidance of the executive chef or executive sous chef and is responsible for leading his/her assigned team in a hands on manner, so that production is done in a timely, Safe and Hygienic manner, while complying with all the relevant SOP and ensuring the use of correct equipment and tools. KEY DELIVERABLES 1. Work as a team member 2. Responsible for all the products produced in the section as assigned by section head/ sous chef/exec sous chef. 3. Be conscious of and protect the Theobroma Quality Standards. 4. Follow all health and safety guidelines, and lead by example – follow very high standards of personal hygiene. 5. Inspect the work area, machinery and tools, Cleanliness of the cold storage, dry storage, and employee hygiene and personal grooming. Ensure that all non-compliances are reported and rectified. 6. Check the days production plan, report any challenges to the sous chef, and give the days work schedule to the reporting team. 7. Prepare the requisition for raw materials based on the production plan. 8. Check the receipts from scaling room, stores and from other sections of kitchen to make sure products received for production are the correct type and of correct quality. Must check the date of expiries and the taste for items produced inhouse. Ensure FIFO. 9. Continuously monitor the production to ensure all standards are followed, cleanliness is always maintained as per Theobroma standards and tasting is done. 10. Update production logs at the start and end of any production batch. 11. Ensure correct labelling and date tagging on all production. 12. Report all problems or non-compliances directly to the supervisor. 13. Report immediately any shortfall in raw material, quantity of production or quality of production. 14. Follow all health and safety requirements in self and teams work and report any dangerous or unsafe practice to the executive sous chef. 15. Prepare the Holiday plan for the section ensuring that the work is not affected during peak time and festival time and sufficient time is available. Submit the plan to the exec sous chef. 16. Take permission from exec sous chef before allowing over time for self or for reporting staff. 17. Be very conscious of wastage and prevent it. 18. Be ware of the companied HR policies and apply to workplace. 19. All company training has to be completed by self and all training schedule for the staff to be carefully followed. Identify and complete on the job training for staff reporting to you. Physical Requirements 1. Should be in excellent health. 2. May have to work extended hours. 3. May have to work in shift including night shifts, including weekends and national/state holidays. 4. May have to occasionally lift or work with heavy weights up to 20 kg. 5. Job requires standing for the duration of the shift. Education and Experience 1. Preferred Degree Diploma in culinary management from a reputed institution 2. Preferred advanced courses or certifications in pastry and bakery. 3. Minimum 1 Year of experience as CDP or 2 years’ experience as DCDP in pastry and bakery operations in hotels, standalone or chain bakeries and pastries or cruise lines. 4. Exposure to pastry, cake, desserts, cookies, Viennoiserie, chocolate, sandwiches, and savouries Knowledge and Skills 1. Able to demonstrate the ability to read, write and interpret a recipe and SOP given in English. 2. Basic arithmetic knowledge/computation skill is required. 3. Basic computer knowledge is required. 4. Production and finishing of bread and pastry. 5. Ability to maintain an eye for detail. 6. Aware of food safety related Hygiene and Cleaning standards. Personality, Values and Attitude 1. Alignment with Theobroma values (guest centricity, collaboration, ownership, excellence, entrepreneurship) and ethical principles (integrity, respect for others, transparency, confidentiality). 2. Persevering nature 3. Positive and self-motivated. 4. Able to work and lead team under stress. 5. Ability to work with colleagues in a cooperative and positive manner even under stress. 6. Attitude to learn on the job and ability to learn and improve his/her knowledge and skill. OTHER REQUIREMENTS 1. May be required to travel for short durations to other company kitchens. 2. May be required to be transferred to other company kitchens Role & responsibilities Preferred candidate profile