Bakery Supervisor

The Bakery Supervisor for Mass Cake & Pastry Production will oversee and coordinate the production of cakes and pastries on a large scale. The ideal candidate will have extensive experience as a cake and pastry chef, with a proven track record in mass production settings. This role involves managing a team, ensuring quality control, optimizing production processes, and maintaining a high standard of product consistency.

• Production Management
  :
  Oversee the daily operations of the bakery, ensuring efficient production schedules and meeting production targets for cakes and pastries.
• Team Leadership
  :
  Supervise, train, and motivate a team of bakers and production staff, fostering a positive work environment and ensuring adherence to production protocols.
• Quality Control
  :
  Maintain and enforce high standards of quality, ensuring that all cakes and pastries meet company specifications and customer expectations.
• Recipe and Process Development
  :
  Collaborate with R&D to develop and refine recipes and production processes for scalability and consistency.
• Inventory Management
  :
  Monitor and manage inventory levels of ingredients and supplies, ensuring timely ordering and reducing waste.
• Health and Safety Compliance
  :
  Ensure that all production processes comply with health, safety, and sanitation regulations.
• Troubleshooting
  :
  Identify and resolve production issues promptly to minimize downtime and maintain production flow.
• Continuous Improvement
  :
  Analyze production processes and implement improvements to enhance efficiency and product quality.

• Experience
  :
  Minimum of 5 years of experience as a cake and pastry chef, with at least 3 years in a supervisory or management role within a mass production environment.
• Skills
  :
  Proficiency in large-scale baking equipment and techniques, with a strong understanding of production workflows and quality control measures.
• Leadership
  :
  Demonstrated ability to lead and manage a team effectively, with excellent communication and interpersonal skills.
• Education
  :
  Culinary degree or equivalent professional training in baking and pastry arts is preferred.
• Knowledge
  :
  In-depth knowledge of baking techniques, ingredient functionalities, and food safety standards.
• Problem-Solving
  :
  Strong analytical skills with the ability to troubleshoot and resolve production issues efficiently.