Bakery Supervisor

Responsibilities:

• Supervise and coordinate daily bakery production activities to ensure timely and efficient operations.
• Oversee the preparation and production of bread, cakes, pastries, cookies, snacks, and other baked products.
• Assign duties and supervise bakers, pastry chefs, cake decorators, and other bakery personnel.
• Ensure all baked products meet established standards for taste, texture, appearance, and quality.
• Monitor production schedules and ensure orders are completed within agreed timelines.
• Ensure proper measurement, mixing, baking, cooling, decorating, and packaging procedures are followed.
• Monitor the use of ingredients and ensure proper inventory management to minimize waste.
• Coordinate procurement and replenishment of flour, sugar, butter, yeast, eggs, and other baking supplies.
• Ensure bakery equipment, ovens, mixers, and other tools are properly maintained and used safely.
• Enforce food hygiene, sanitation, and workplace safety standards within the bakery.
• Monitor staff attendance, performance, productivity, and adherence to operational procedures.
• Train and guide bakery staff on production techniques, quality standards, and safe working practices.
• Develop and introduce new bakery products, recipes, and production improvements where necessary.
• Monitor production costs, portion control, and ingredient usage to support profitability.
• Handle customer orders, special requests, and product-related complaints when necessary.
• Maintain accurate records of production output, inventory, wastage, and daily sales where applicable.
• Prepare regular production and operational reports for management.

Requirements:

• Minimum of SSCE or relevant certification in Baking, Pastry Arts, Culinary Arts, or Food Technology.
• Proven years of experience in a bakery supervisory role.
• Strong knowledge of bread production, cake making, pastries, confectionery, and other baked products.
• Practical understanding of baking techniques, recipes, ingredient measurements, and production processes.
• Proven ability to supervise, coordinate, and motivate bakery personnel.
• Good knowledge of food safety, hygiene, sanitation, and quality control standards.
• Experience in inventory management, production planning, and cost control.
• Ability to operate and monitor commercial bakery equipment.
• Strong organizational, leadership, and problem-solving skills.
• Good communication and interpersonal abilities.
• Ability to work under pressure and meet production deadlines.
• High attention to detail, creativity, and commitment to product quality.