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.