Head Baker
Manna Pot Catering
Description
Key Responsibilities:
1. Production Management:
Oversee the entire production schedule of the bakery to ensure timely and efficient preparation of all baked goods.
Plan and manage daily and weekly production schedules for retail, e-commerce orders, and wholesale (B2B) clients.
Ensure the smooth operation of the production team by coordinating workflows, delegating tasks, and maintaining production timelines.
Monitor inventory levels of raw materials and finished products to avoid shortages or overstocking.
2. Quality Control:
Maintain the highest standards of quality and consistency in all products, including pastries, cakes, kuehs, and other baked goods.
Manage cost of the ingredients and conduct regular quality checks on raw materials, in-process items, and finished products.
Implement and oversee food safety and hygiene standards in compliance with regulatory requirements.
3. Research & Development (R&D):
Lead the R&D team to conceptualize, test, and develop new product lines for seasonal offerings, special occasions, and regular menu updates.
Collaborate with the Business Development Manager to align product launches with market trends and consumer demands.
Innovate recipes and techniques to enhance product appeal and market competitiveness.
4. Staff Management:
Manage, train, and mentor a team of bakers and decorators, fostering a positive and productive working environment.
Create and manage staff schedules to optimize productivity & guide the team through SOPs.
Conduct performance evaluations, provide feedback, and identify areas for professional growth among team members.
5. Operations & Supply Coordination:
Coordinate the production and supply of kuehs for restaurants and retail outlets.
Manage B2B production schedules and ensure timely delivery of tarts, cakes, pastries, and other products to clients.
Work closely with the procurement team to source quality ingredients at optimal costs.
Manage stock levels of ingredients and supplies in the pastry section.
Assist with inventory checks and provide input for ordering ingredients.
6. Strategic Collaboration:
Collaborate with the Business Development Manager and marketing team to plan and execute product launches and promotional campaigns.
Analyze production data and customer feedback to identify areas for improvement.
Contribute to the bakery's growth strategy by exploring opportunities to expand product lines and customer reach.
7. Hygiene, Safety, Maintenance & Equipment Management:
Oversee the maintenance and cleanliness of all baking equipment and facilities.
Ensure all equipment is functioning efficiently and coordinate repairs or replacements when necessary.
Adhere to ISO2200 guidelines and ensure all team members comply with food safety regulations.
Qualifications & Skills:
Education: Degree or Diploma in Pastry Arts, Baking, or a related field.
Experience: Minimum of 5–7 years of experience in a pastry kitchen, with at least 2–3 years in a leadership role.
Proven expertise in pastry techniques, product development, and bakery operations.
Strong leadership, organizational, and time management skills.
Creative and innovative mindset for product development.
Excellent knowledge of food safety standards and practices.
Effective communication and interpersonal skills