Duties & Responsibilities

• Supervise and lead kitchen assistants(team).
• Ensure all subordinates strictly follow SOPs, including proper cleaning procedures and correct work etiquette.
• Manage raw material usage effectively and monitor/control production wastage.
• Ensure production output meets quality, quantity, and timeline targets.
• Report any production-related problems, quality issues, or equipment malfunctions to the management team promptly.
• Take full responsibility for the performance, discipline, and safety of the team.
• Ensure all operations comply with food safety and hygiene standards (e.g. GMP, HACCP, Halal).
• Contribute ideas for new product development and process improvements.
• Ensure all necessary documentation and reports (e.g. production records, wastage logs) are completed accurately and on time.

Measurement of Performance

Key Result Area - Bread-making knowledge and skill

• Team management and adherence to SOP
• Contribution to new product development

Key Measurements

• Contribute at least one idea for new bread development per month
• Ensure all bread produced meets required quality and standard consistently
• Maintain low wastage rates within acceptable target
• Ensure full compliance with food safety and hygiene audits

Job Requirements

• To lead and coordinate the daily operations of the bakery production line, ensuring all products are produced according to standard recipes, hygiene protocols, and company targets. The Leader is responsible for managing staff, maintaining product quality, controlling raw material usage and wastage, and supporting continuous improvement and product development.

Requirement Must Have:

• Strong knowledge and hands-on skills in bread making and baking processes.
• Minimum 1–2 years of experience in bakery or food manufacturing industry.
• Proven ability to lead and manage a production team.
• Able to take ownership and full responsibility for the bakery department's output and operations.
• Familiarity with food safety and hygiene practices.
• Willing to work shifts, weekends, and public holidays if required.

Advantageous to Have:

• Formal education or certification in baking, culinary arts, or food production.
• Experience in handling bakery equipment.

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