Section Head - Bakery

Roles & Responsibilities

Production Management

• Lead and coordinate daily baking operations to ensure timely production of bread, pastries, and confections.
• Review and optimize baking schedules based on demand, inventory, and capacity.
• Maintain consistency in quality, presentation, and product standards across all batches.

Team Leadership & Development

• Supervise, mentor, and develop baking staff, including Assistant Bakers.
• Conduct performance reviews and lead team meetings to drive accountability and efficiency.

Quality Assurance & Compliance

• Oversee strict adherence to food safety, hygiene, and quality control procedures.
• Conduct routine inspections and audits to ensure compliance with company and regulatory standards.

Inventory & Resource Management

• Monitor ingredient usage, forecast requirements, and coordinate with procurement to avoid shortages or excess.
• Ensure effective utilization and maintenance of baking equipment and tools.
• Manage section budget and report usage and wastage trends to senior management.

Innovation & Product Development

• Collaborate with the R&D and Sales teams to develop new baked products or seasonal items.
• Lead trials for new recipes and production methods, ensuring scalability and consistency.
• Incorporate customer feedback into process or product improvements.

Cross-Department Collaboration

• Work closely with other section heads (e.g. Pastry, Packing, Scaling) to ensure smooth end-to-end production.
• Provide input on production planning, capacity expansion, and operational improvements.

Reporting & Administration

• Prepare and submit daily/weekly reports on output, quality, and staff performance.
• Maintain accurate production and inventory records.

Miscellaneous Duties

• Support special projects and ad hoc assignments as required by the management.

Competencies & Experience

• Diploma or higher certification in Baking, Food Technology, or related field.
• Minimum 7 years of relevant experience in a bakery or food manufacturing setting, with at least 2 years in a supervisory role.
• Competent to be trainer
• Strong leadership and organizational skills.
• Deep knowledge of baking processes, food safety standards, and equipment operations.
• Proficient in inventory systems, scheduling tools, and production reports.
• Possess Quality Control skills competency such as work instruction, thermometer, weighing scale, vernier calliper, etc.
• Ability to lead under pressure and adapt to production demands.
• Able to work morning / night shift.