HEAD BAKER (BREAD PRODUCTION PLANT)

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Find a Job + + + + Search HEAD BAKER (BREAD PRODUCTION PLANT) Brites Management Services Limited Today Easy apply New Nairobi Full Time Retail, Fashion & FMCG Confidential Share link Share on WhatsApp Share on LinkedIn Share on Facebook Share on Twitter Share via SMS Job summary The Head Baker will oversee all bread production operations within the bakery plant, ensuring efficient production processes, consistent product quality, and adherence to food safety standards. Min Qualification: Diploma Experience Level: Mid level Experience Length: 5 years Language Requirement: English Working Hours: Full Time - 8 to 5 Applicant Location: Kenya Job descriptions & requirements NATURE OF JOB FULL TIME INDUSTRY COMMERCIAL BAKERY SALARY COMPETITIVE JOB LOCATION MLOLONGO JOB SUMMARY The Head Baker will oversee all bread production operations within the bakery plant, ensuring efficient production processes, consistent product quality, and adherence to food safety standards. The role is responsible for recipe development, product sizing, costing and pricing support, production planning, inventory management, and leading the bakery production team to achieve operational excellence while meeting customer demand. DUTIES AND RESPONSIBILITIES 1. Production Planning and Operations · Plan, organize, and oversee daily bread production schedules based on customer demand and sales forecasts. · Allocate production resources efficiently to ensure timely completion of production targets. · Monitor workflow throughout the production process to maximize productivity and minimize downtime. · Ensure products are produced within established timelines while maintaining quality standards. · Coordinate production activities to optimize plant capacity and operational efficiency. Product Development and Standardization · Develop, review, and improve bread recipes to enhance quality, consistency, and cost efficiency. · Standardize recipes, ingredient measurements, baking procedures, and product specifications. · Determine product sizing, weight, and portion consistency in line with company standards. · Collaborate with management on new product development and product improvement initiatives. · Support costing exercises by monitoring ingredient utilization and recommending pricing adjustments where necessary. Quality Assurance and Food Safety · Ensure all bread products consistently meet established quality standards for taste, texture, appearance, freshness, and shelf life. · Conduct routine quality checks throughout the production process. · Ensure strict adherence to food safety regulations, HACCP principles, Good Manufacturing Practices (GMP), and hygiene standards. · Maintain cleanliness and sanitation of production areas, equipment, and workstations. · Investigate product quality issues and implement corrective actions. Team Leadership and Staff Management · Supervise, schedule, and coordinate bakery production staff. · Train, mentor, and coach team members on production procedures, safety practices, and quality standards. · Monitor employee performance and provide regular feedback to improve productivity. · Foster a culture of teamwork, accountability, and continuous improvement. · Ensure compliance with company policies and workplace safety procedures. Inventory and Cost Control · Monitor inventory levels of flour, yeast, ingredients, packaging materials, and production supplies. · Ensure efficient utilization of raw materials to minimize wastage and production losses. · Coordinate stock replenishment with the procurement team to prevent production interruptions. · Monitor production costs and recommend process improvements to enhance profitability. · Maintain accurate production and inventory records. Equipment and Plant Maintenance · Ensure bakery machinery and equipment are operated safely and efficiently. · Conduct routine inspections to identify equipment issues before they affect production. · Coordinate preventive maintenance schedules with the maintenance team. · Report equipment faults promptly and follow up on repairs. · Ensure proper cleaning and maintenance of all production equipment. KEY REQUIREMENT SKILLS AND QUALIFICATION · Diploma or Degree in Food Science, Bakery Technology, Culinary Arts, Food Production, or a related field. · Professional baking certification is an added advantage. · Minimum of 5 years' experience in commercial bread production, with at least 2 years in a supervisory or leadership role . · Experience working in a high-volume bakery or food manufacturing environment is highly preferred. · Strong knowledge of commercial bread production processes and baking techniques. · Experience in recipe formulation and product development. · Knowledge of food safety standards, HACCP, GMP, and hygiene regulations. HOW TO APPLY · If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com · Interviews will be carried out on a rolling basis until the position is filled. ·