Bakery Factory Production Manager

Overview:

The Bakery Production Manager oversees all daily production operations to ensure efficient workflow, consistent product quality, and adherence to food safety standards. This role is responsible for leading and developing the production team while maintaining a strong focus on cost-effectiveness, resource optimization, and continuous improvement across all areas of operation.

Key Responsibilities:

Product Quality, Fulfilment and Reporting

·       Plan, organize, and monitor daily baking and production schedules to balance demand, minimise downtime or shortages and to maintain consistent output.

·       Enforce strict adherence to recipes, SOPs and portion requirements and controls.

·       Performs random check before releasing goods especially for export purposes.

·       Ensures wastage not more than 10% of output.

·       Ensures fulfilment unless due to unforeseen circumstances which are beyond control.

·       Present daily, weekly and monthly production volume, wastage, and other reports to the Management,

·       Work closely with and maintain frequent and open communication with the Management team and colleagues to align production with customer needs, fulfilment and ensure satisfaction.

Food Safety & Hygiene Compliance

• Ensure compliance with HACCP/GMP, HALAL, food safety, and hygiene requirements throughout the factory.
• Implement and monitor accurate and proper storage, handling, and labelling of raw materials and finished goods.
• Ensure equipment are well-maintained and cleaned in accordance to daily, weekly and monthly schedule.
• Ensures the team maintains accurate production records, reports, and other documentation which are to be in compliance with HACCP/GMP, Halal and other certifications and statutory regulations.
• Monitor product quality and ensure compliance with all food safety, hygiene, and sanitation regulations.
• Conduct regular internal audits to uphold food safety standards.

Cost & Inventory Control

·       Work with Management or office team on forecasting, ordering, and vendor evaluation and customer satisfaction.

·       Manage food cost, wastage, and yield control across production eg by monitoring usage of raw materials to reduce overproduction and spoilage, and over-ordering.

·       Manage inventory of ingredients (including FIFO), packaging materials, and supplies to ensure uninterrupted production.

Team Leadership & Development

·       Supervise and support baking and production staff, providing training, guidance, and performance feedback.

·       Ensures roster are well-planned to prevent disruption to production.

·       Ensure smooth coordination and communication across all sections.

·       Ensure sections-in-charge are well-trained and competent for their role.

·       Promote a positive, discipline, safe, and productive work environment.

·       Foster a culture of teamwork, accountability, and continuous improvement within the production team.

Qualifications:

·       Possesses a minimum of 3 years' experience as a Head or Manager in large-scale bakery or food manufacturing facilities.

·       Possesses strong knowledge of baking techniques, food safety standards, and quality control processes.

·       Familiar with HACCP/GMP and/or other food safety standards.

·       Excellent leadership, communication, analytical, problem solving and organizational skills.

·       Excellent cost management and production planning abilities.

·       Possesses the ability to plan, multitask, and adapt in a fast-paced environment.

·       Able to converse with Mandarin-speaking, English-speaking, Malay-speaking team members.

Proficient in MS Word and Excel.