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.