A bakery production expert should have a combination of technical, managerial, and quality control skills. Here are some key requirements:

Key Responsibilities:

• Production Planning: Develop a thorough production schedule considering oven capacity, batch sizes, and staff availability to ensure efficient operations and meet customer demand.
• Quality Control: Implement strict quality control procedures to maintain consistent product quality, including ingredient sourcing, storage, and recipe adherence.
• Inventory Management: Manage inventory levels, reduce waste, and optimize ingredient usage to ensure profitability.
• Staff Management: Train and supervise production staff to ensure products meet quality standards and production targets are achieved.

Innovation:

Improve on the already existing products and innovate new products.

Training:

Carry out training of staff on food safety protocols

Waste management:

Management of waste associated with running of the bakery

Product costing:

Ensuring that the cost of production is minimized profit margin is increased without compromising on the quality of products made.

Essential Skills:

• Technical Knowledge: Familiarity with bakery equipment, food safety regulations, and baking techniques.
• Attention to Detail: Monitor baking process to ensure final products meet set standards.
• Math Skills: Accurately measure and mix ingredients.
• Physical Stamina: Stand for extended periods and work in a fast-paced environment.
• Problem-Solving: Identify and mitigate potential bottlenecks in production.

Qualifications:

• Education: High school diploma or equivalent; degree in Food Science, Business Management, or related field may be preferred.
• Certifications: Food safety certification, professional baking certification, or diploma.
• Experience: Minimum 3-7 years in bakery or food production, with supervisory experience preferred.

Regulatory Compliance:

• UNBS Registration*: Obtain necessary licenses and registrations to ensure compliance with food safety regulations.

• Production Planning: Develop a thorough production schedule considering oven capacity, batch sizes, and staff availability to ensure efficient operations and meet customer demand.
• Quality Control: Implement strict quality control procedures to maintain consistent product quality, including ingredient sourcing, storage, and recipe adherence.
• Inventory Management: Manage inventory levels, reduce waste, and optimize ingredient usage to ensure profitability.
• Staff Management: Train and supervise production staff to ensure products meet quality standards and production targets are achieved.
• Innovation : Improve on the already existing products and innovate new products.
• Training : Carry out training of staff on food safety protocols
• Waste management : Management of waste associated with running of the bakery
• Product costing: Ensuring that the cost of production is minimized profit margin is increased without compromising on the quality of products made.

• Technical Knowledge: Familiarity with bakery equipment, food safety regulations, and baking techniques.
• Attention to Detail: Monitor baking process to ensure final products meet set standards.
• Math Skills: Accurately measure and mix ingredients.
• Physical Stamina: Stand for extended periods and work in a fast-paced environment.
• Problem-Solving: Identify and mitigate potential bottlenecks in production.

• Education: High school diploma or equivalent; degree in Food Science, Business Management, or related field may be preferred.
• Certifications: Food safety certification, professional baking certification, or diploma.
• Experience: Minimum 3-7 years in bakery or food production, with supervisory experience preferred ¹ ².
• Regulatory Compliance: UNBS Registration*: Obtain necessary licenses and registrations to ensure compliance with food safety regulations.