Head Baker (Bread Production Plant)

• HEAD BAKER (BREAD PRODUCTION PLANT)
• Brites Management Services Limited
• 1 week ago
• Easy apply
• New
• Nairobi
• Full Time
• Retail, Fashion & FMCG
• Confidential
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• 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
• Length:
• 5 years
• Language Requirement:
• English
• Working Hours:
• Full Time - 8 to 5
• Applicant
• Location:
• Kenya
• Job descriptions &
• in
• commercial bread production, with at least
• 2 years in a
• supervisory or leadership role
• .
• ·
• working in a high-volume
• bakery or food manufacturing environment is highly preferred.
• ·
• Strong knowledge of commercial bread
• production processes and baking techniques.
• ·
• 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
• share CV on recruitment@britesmanagement.com
• ·
• Interviews
• will be carried out on a rolling basis until the position is filled.
• ·
• Only
• the shortlisted candidates will be contacted.
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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'