Bakery Production Manager
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Key skills for this role
About the Role
The Food and Beverage Group seeks a Bakery Production Manager to oversee daily production operations at its CPU in Dubai. The role manages high-volume bakery production, team supervision, quality control, food safety compliance, and cost control.
Key Skills for This Role
Responsibilities
- Oversee daily bakery production schedule across breads, pastries, viennoiserie, cakes, desserts, doughs, and other bakery products.
- Ensure production is completed on time, in full, and in line with approved recipes, specifications, portion sizes, and quality standards.
- 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 and stores.
- Ensure bakery equipment is used correctly, safely, and efficiently; report maintenance issues.
- Liaise with outlet chefs, restaurant managers, logistics, procurement, and operations teams regarding production needs and delivery schedules.
Requirements
- 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.
- Culinary, bakery, pastry, or hospitality qualification preferred.
- HACCP or food safety certification preferred.
Full Job Posting
Role Purpose
- The Bakery Production Manager is responsible for managing the daily production operations of the bakery CPU, ensuring consistent quality, efficient production planning, food safety compliance, cost control, team supervision, and timely supply of bakery products to restaurants, cafés, retail outlets,
Key Responsibilities
- Oversee the daily bakery production schedule across breads, pastries, viennoiserie, cakes, desserts, doughs, and other bakery products as required.
- 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.
- 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.
- 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.
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.
Qualifications
- Culinary, bakery, pastry, or hospitality qualification preferred.
- HACCP or food safety certification preferred.
- Relevant professional bakery training is an advantage.
Key Performance Indicators
- Production delivered on time and in full.
- Consistent product quality.
- Controlled wastage and accurate yields.
- Compliance with food safety and hygiene standards.
- Efficient labour planning and team productivity.
- Reduced production errors and customer complaints.
- Accurate stock usage and production records.
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