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To manage all aspects of hygiene and safety within the Bakery Department. Manages production process and stock in order to maximise gross margins and profits. Ensures that operating standards are maintained.
- Grade 12 / Matric.
- Qualified Baker – NQF Level 2 or 3 or equivalent bakery qualification.
- Additional bakery or food-related qualifications will be advantageous.
- Minimum 5 years' experience in a Bakery environment, preferably within a retail environment.
- Minimum 3 years' experience in a Bakery Management/Supervisory role.
- Experience managing a team in a high-volume bakery environment.
- Experience in production planning, stock management and wastage control.
- Experience managing food safety and hygiene standards.
Bakery Operations
- Manage the daily operations of the Bakery Department to ensure efficient and consistent production.
- Ensure the availability of fresh, high-quality bakery products in line with customer demand.
- Plan and manage daily production according to sales trends, forecasts and stock requirements.
- Ensure products are produced according to approved recipes, specifications and quality standards.
- Monitor production processes, equipment and bakery facilities to ensure optimal performance.
- Ensure effective opening, closing and handover procedures within the department.
- Maintain high standards of housekeeping, hygiene and cleanliness within the bakery.
2. People Management
- Lead, manage and develop the Bakery team to achieve departmental objectives.
- Allocate daily duties and responsibilities according to operational requirements.
- Monitor employee performance, productivity and attendance.
- Conduct regular coaching and performance discussions with team members.
- Identify training and development needs and ensure employees receive appropriate training.
- Build a positive, productive and customer-focused team culture.
- Manage employee relations in accordance with company policies and procedures.
- Ensure adequate staffing levels and effective utilisation of employees.
3. Commercial Management
- Drive sales and profitability within the Bakery Department.
- Monitor departmental sales, gross profit, margins and key performance indicators.
- Analyse sales trends and adjust production levels accordingly.
- Identify opportunities to increase sales and improve product availability.
- Manage departmental expenses and control operational costs.
- Minimise product wastage, shrinkage and unnecessary production.
- Ensure effective stock rotation and stock management.
4. Stock & Inventory Management
- Monitor stock levels and ensure the availability of required raw materials and packaging.
- Conduct and manage stock counts in accordance with company procedures.
- Investigate stock variances and implement corrective actions.
- Ensure correct receiving, storage and handling of bakery ingredients.
- Apply FIFO/FEFO principles where applicable.
- Monitor wastage and implement measures to reduce losses.
5. Food Safety & Compliance
- Ensure full compliance with food safety, hygiene and health and safety standards.
- Maintain required food safety documentation and records.
- Ensure employees follow all food handling and hygiene procedures.
- Monitor temperature controls and product storage requirements.
- Ensure correct cleaning and sanitising procedures are followed.
- Ensure compliance with company policies, SOPs and relevant legislation.
- Address food safety risks immediately and escalate issues where required.
6. Customer Service
- Ensure that customers receive quality products and excellent service.
- Monitor customer feedback and resolve bakery-related customer complaints promptly.
- Ensure products are attractively displayed, correctly labelled and appropriately priced.
- Identify customer preferences and trends to improve product offerings.
- Maintain high standards of presentation within the Bakery Department.
7. Quality Control
- Ensure all products meet the required quality, taste, appearance and presentation standards.
- Conduct regular quality checks throughout the production process.
- Ensure correct portion sizes and product specifications are maintained.
- Investigate quality issues and implement corrective actions.
- Work with relevant stakeholders to continuously improve product quality.
8. Administration & Reporting
- Complete all required departmental reports and administration accurately and on time.
- Monitor and report on departmental performance and key performance indicators.
- Maintain accurate production, wastage, stock and food safety records.
- Ensure compliance with company systems and processes, including relevant SAP transactions where applicable.
- Escalate operational, staffing, equipment and stock-related issues to the relevant management.
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