Bakery Production Manager

Role Purpose

Production Management

• 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.

Team Leadership

• 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.

Quality Control

• 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.
• Maintain consistency across all bakery items supplied to outlets and clients.
• Work with the Head of Bakery to improve recipes, production methods, yields, and product presentation.

Food Safety & Hygiene

• Ensure full compliance with HACCP, municipality regulations, food safety standards, and internal hygiene policies.
• Monitor temperature controls, storage procedures, expiry dates, labelling, allergen controls, and cleaning schedules.
• Ensure all team members follow personal hygiene, uniform, and safe food-handling requirements.
• Maintain accurate records for production, cleaning, temperatures, wastage, receiving, and traceability.

Inventory & Cost Control

• Monitor ingredient usage, stock levels, wastage, and production yields.
• Coordinate with procurement and stores to ensure raw materials are available for production.
• Minimise wastage through proper planning, storage, rotation, portion control, and accurate forecasting.
• Support recipe costing, product costing, and margin control where required.
• Report shortages, overstocking, quality issues, and supplier concerns.

Equipment & Maintenance

• Ensure bakery equipment is used correctly, safely, and efficiently.
• Monitor the condition of ovens, mixers, proofers, blast chillers, refrigerators, freezers, sheeters, and other production equipment.
• Report maintenance issues promptly and coordinate with the maintenance team to reduce downtime.
• Ensure proper cleaning and care of all production equipment.

Coordination & Communication

• Liaise with outlet chefs, restaurant managers, logistics, procurement, and operations teams regarding production needs and delivery schedules.
• Communicate daily production updates, shortages, delays, quality issues, and operational risks.
• Support new product trials, seasonal menus, events, retail range development, and special orders.

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.