Production Manager

Production Planning & Management

Plan, organize, and oversee daily bakery and kitchen production based on demand forecasts and sales trends.

Coordinate with procurement and inventory teams to ensure availability of raw materials and ingredients.

Optimize production schedules to minimize waste and maximize output.

Supervise baking, cooking, and food preparation processes to maintain quality, consistency, and portion control.

2. Quality Assurance & Food Safety

Ensure all products meet established quality standards, recipes, and presentation guidelines.

Implement and monitor strict adherence to HACCP, ISO, or local food safety and hygiene regulations.

Conduct regular quality checks of ingredients, in-process items, and finished products.

Investigate and resolve quality or production issues promptly.

3. Team Leadership & Training

Lead, train, and motivate the bakery and kitchen teams, including chefs, bakers, and support staff.

Develop staff schedules and allocate tasks to meet operational requirements.

Foster a culture of teamwork, efficiency, and accountability.

Conduct performance evaluations and provide coaching for skill enhancement.

4. Cost Control & Efficiency

Monitor and control production costs, including labor, ingredients, and energy usage.

Track yield and waste levels, implementing measures to reduce losses.

Support the Finance team in cost analysis and budgeting for production operations.

Recommend process improvements to enhance productivity and reduce downtime.

5. Inventory & Supply Chain Coordination

Ensure optimal inventory levels of ingredients, packaging materials, and kitchen supplies.

Coordinate with suppliers for timely delivery and quality assurance of raw materials.

Oversee storage conditions to maintain product freshness and prevent spoilage.

6. Compliance & Safety

Ensure compliance with local health, safety, and labor regulations.

Maintain accurate production, quality, and maintenance records.

Conduct regular safety inspections and staff training on proper equipment use and workplace safety.

7. Collaboration & Reporting

Work closely with the Sales, Marketing, and Procurement teams to align production with demand and promotions.

Provide daily and weekly production reports to management, highlighting key metrics and issues.

Contribute to new product development by testing recipes and scaling up production processes.

Qualifications & Experience

Bachelor’s degree or diploma in Food Technology, Culinary Arts, Hotel Management, or related field.

5–10 years of experience in food production or operations management, preferably in a bakery, restaurant, or hospitality environment.

Strong knowledge of baking techniques, food preparation processes, and kitchen operations.

Familiarity with food safety standards and quality control systems.

Proven leadership and team management experience.