About Us
At Bruno's, we see bread as more than a staple—it's a craft. From slow-fermented sourdoughs and buttery croissants to focaccia, brioches, and seasonal specials, our bakery is built on precision, patience, and passion. We're looking for an experienced and motivated Chef de Partie – Bakery to join our culinary team and help shape an outstanding bread and viennoiserie program.
Key Responsibilities
- Oversee daily production of breads, rolls, laminated doughs, and breakfast pastries
- Master and maintain fermentation techniques, dough hydration, mixing, proofing, and baking processes
- Handle all aspects of mise en place and prep for bakery production
- Work closely with Head Chef and Executive Pastry Chef on menu planning and product development
- Maintain consistency in taste, texture, and presentation across all baked items
- Train and supervise commis bakers or junior team members
- Uphold hygiene and food safety standards as per FSSAI and HACCP guidelines
- Monitor stock levels and assist in bakery inventory management
Requirements
- Formal training in bakery or culinary arts (preferred but not mandatory if skilled)
- Minimum 3 years of professional experience in a bakery setting
- Strong knowledge of sourdough, pre-ferments, enriched doughs, viennoiserie, and lamination techniques
- Understanding of different flours, grains, and fermentation processes
- Comfortable working early morning shifts and managing production timelines
- Commitment to quality, creativity, and consistency
- Strong team spirit and leadership skills
