ASSISTANT MANAGER, CENTRAL KITCHEN PRODUCTION BAKERY

Operational:

Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

Lead, supervise, train, and evaluate production leaders and production staff.

Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

Ensure all new product and seasonal items launches on schedule.

Stock Management

Good and prompt communication skill with all respective department on daily operational issues.

Food Quality & Food Safety

Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

Identify and troubleshoot food safety issue and quality improvement plans.

Co-lead audits, inspections, and certification requirements when required.

People Management

Demonstrates strong leadership, good people handling management skills.

Able to motivate and guide others to achieve company’s objective.

Coach and provide feedback to staff on product Quality.

Conducting staff performance appraisal

Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.