Key Duties & Responsibilities

Lead and manage daily bakery operations, overseeing production and ensuring adherence to schedules.

Develop and implement bakery production plans, coordinate with Operations Manager, and allocate resources efficiently.

Monitor production processes to meet quality standards and production quotas.

Supervise and manage raw materials, including daily stock counts, reorder levels, and accurate inventory maintenance.

Prepare and publish weekly duty rosters and monthly schedules for bakery staff.

Implement and monitor food safety, sanitation, and quality assurance practices.

Conduct quality checks at all production stages to ensure products meet required standards.

Maintain and oversee bakery sanitation, ensuring compliance with SSOPs and conducting cleanliness audits.

Manage staff training, recruitment, and performance management to maintain a skilled and motivated workforce.

Set clear goals for team members, deliver training, monitor performance, and provide coaching for continuous improvement.

Prepare accurate and timely production reports, inventory records, and quality control documentation.

Deliverables

Efficient use of staff, inventory, and equipment to meet production targets.

Timely and cost-effective production within set quality standards.

High-quality baked products consistently delivered on schedule.

Accurate and timely reporting of production and staff records.

Compliance with food safety, sanitation, and workplace safety standards.

Qualifications & Experience

Bachelor’s degree in Food Science, Process Engineering, or a related field.

Minimum of 5 years’ experience in bakery operations or production management.

In-depth knowledge of bakery processes, equipment, and operational requirements.