1. Plan, organize, and oversee daily bakery production activities, ensuring production targets and schedules are achieved.
2. Supervise and coordinate bakery staff, allocate duties, monitor performance, and ensure productivity and teamwork.
3. Ensure consistent product quality, taste, appearance, and adherence to established recipes and production standards.
4. Monitor raw material usage, stock levels, ingredient requisitions, and production costs while minimizing wastage.
5. Ensure compliance with food safety, hygiene, sanitation, and proper food handling and storage standards.
6. Monitor the use, cleanliness, and maintenance of bakery equipment and machinery.
7. Maintain accurate production records and prepare regular reports on production output, ingredient usage, wastage, and stock requirements.
8. Identify opportunities to improve production processes, develop new products, and enhance operational efficiency.

1. Bachelor’s degree, Diploma, or Certificate in Bakery and Pastry Arts, Food Production, Food Science, or a related field.
2. Minimum of 3–5 years of relevant bakery production experience, with at least 1–2 years in a supervisory or managerial role.
3. Proven experience managing bakery operations in a hotel, restaurant, commercial bakery, or food manufacturing environment.
4. Strong technical knowledge of bread, cakes, pastries, confectionery, and other bakery products.
5. Knowledge of food safety, hygiene, quality control, and sanitation standards.
6. Experience in production planning, inventory management, costing, and waste control.
7. Strong leadership, communication, organizational, and problem-solving skills.
8. Ability to work under pressure, meet production deadlines, and maintain high-quality standards.