Bakery Production Manager
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Key skills for this role
About the Role
The Food & Beverage Group is seeking a Bakery Production Manager to oversee daily production operations, ensuring quality, food safety, and cost control. The role requires 5-7 years of bakery production experience with 2-3 years in a supervisory role.
Key Skills for This Role
Responsibilities
- Oversee daily bakery production schedule across breads, pastries, viennoiserie, cakes, desserts, doughs, and other products
- Ensure production is completed on time, in full, and in line with approved recipes, specifications, and quality standards
- Plan and coordinate batch production according to outlet requirements, events, delivery schedules, and forecasted demand
- Manage workflow across mixing, proofing, baking, cooling, finishing, packing, storage, and dispatch
- Supervise and coordinate bakers, pastry chefs, cake decorators, bakery assistants, packers, and production support staff
- Conduct regular checks on product quality, texture, appearance, weight, taste, finish, and shelf life
- Ensure full compliance with HACCP, municipality regulations, food safety standards, and internal hygiene policies
- Monitor ingredient usage, stock levels, wastage, and production yields; coordinate with procurement
- Ensure bakery equipment is used correctly, safely, and efficiently; report maintenance issues
- Liaise with outlet chefs, restaurant managers, logistics, procurement, and operations teams
Requirements
- Minimum 5–7 years’ experience in bakery production
- At least 2–3 years in a supervisory or managerial role
- Strong knowledge of breads, doughs, pastries, cakes, desserts, and bakery production processes
- Experience managing production planning, team supervision, quality control, hygiene standards, and wastage control
- Culinary, bakery, pastry, or hospitality qualification preferred
- HACCP or food safety certification preferred
Full Job Posting
Role Purpose
- Manage daily production operations of the bakery CPU, ensuring consistent quality, efficient production planning, food safety compliance, cost control, team supervision, and timely supply.
Production Management
- Oversee daily bakery production schedule across breads, pastries, viennoiserie, cakes, desserts, doughs, and other products.
- Ensure production is completed on time, in full, and in line with approved recipes, specifications, portion sizes, and quality standards.
- Plan and coordinate batch production according to outlet requirements, events, delivery schedules, and forecasted demand.
- Manage workflow across mixing, proofing, baking, cooling, finishing, packing, storage, and dispatch.
- Ensure all products are produced consistently and to the required brand standards.
Team Leadership
- Supervise and coordinate bakers, pastry chefs, cake decorators, bakery assistants, packers, and production support staff.
- Allocate daily tasks and monitor team productivity, attendance, hygiene, and performance.
- Train team members on recipes, techniques, equipment use, quality standards, and food safety procedures.
- Support the Executive Chef and Head of Bakery with recruitment, onboarding, training, and team development.
- Maintain a disciplined, clean, respectful, and productive working environment.
Quality Control
- Conduct regular checks on product quality, texture, appearance, weight, taste, finish, and shelf life.
- Ensure any non compliant products are identified, reported, and corrected immediately.
- Maintain consistency across all bakery items supplied to outlets and clients.
- Work with the Head of Bakery to improve recipes, production methods, yields, and product presentation.
Food Safety & Hygiene
- Ensure full compliance with HACCP, municipality regulations, food safety standards, and internal hygiene policies.
- Monitor temperature controls, storage procedures, expiry dates, labelling, allergen controls, and cleaning schedules.
- Ensure all team members follow personal hygiene, uniform, and safe food handling requirements.
- Maintain accurate records for production, cleaning, temperatures, wastage, receiving, and traceability.
Inventory & Cost Control
- Monitor ingredient usage, stock levels, wastage, and production yields.
- Coordinate with procurement and stores to ensure raw materials are available for production.
- Minimise wastage through proper planning, storage, rotation, portion control, and accurate forecasting.
- Support recipe costing, product costing, and margin control where required.
- Report shortages, overstocking, quality issues, and supplier concerns.
Equipment & Maintenance
- Ensure bakery equipment is used correctly, safely, and efficiently.
- Monitor the condition of ovens, mixers, proofers, blast chillers, refrigerators, freezers, sheeters, and other production equipment.
- Report maintenance issues promptly and coordinate with the maintenance team to reduce downtime.
- Ensure proper cleaning and care of all production equipment.
Coordination & Communication
- Liaise with outlet chefs, restaurant managers, logistics, procurement, and operations teams regarding production needs and delivery schedules.
- Communicate daily production updates, shortages, delays, quality issues, and operational risks.
- Support new product trials, seasonal menus, events, retail range development, and special orders.
Required Experience
- Minimum 5–7 years’ experience in bakery production, with at least 2–3 years in a supervisory or managerial role.
- Experience in a bakery CPU, hotel bakery, high volume bakery, central kitchen, artisan bakery, or premium F&B production environment.
- Strong knowledge of breads, doughs, pastries, cakes, desserts, and bakery production processes.
- Experience managing production planning, team supervision, quality control, hygiene standards, and wastage control.
- UAE or GCC experience is preferred but not essential.
Skills & Competencies
- Strong bakery production knowledge.
- Excellent team management and leadership skills.
- Strong planning, organisation, and time management ability.
- Good understanding of HACCP, food safety, hygiene, and municipality requirements.
- Ability to work under pressure and manage high volume production.
- Strong attention to detail and product consistency.
- Good communication skills.
- Cost conscious and commercially aware.
- Practical problem solving ability.
- Able to work early mornings, weekends, public holidays, and flexible shifts as required.
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