Duties & Responsibilities

• Monitor and execute the daily bread and pastry production process according to the planned schedule and quality standards.
• Identify and analyze root causes of product rejections or deviations (e.g., shape, color, bake time, texture).
• Propose and implement corrective and preventive actions (CAPA) to improve consistency and minimize recurrence of issues.
• Work closely with the Production, QA, and R&D teams to support process improvement and new product trials.
• Support machine calibration, baking temperature/time verification, and dough proofing control.

Key Supplementary Responsibilities

• Support new product development (NPD) trials by assisting R&D in scaling recipes from lab to production scale.
• Participate in sensory evaluation tests, providing baking performance feedback on new or reformulated SKUs.
• Provide inputs to improve standard operating procedures (SOPs) and work instructions related to dough handling, baking, and finishing.
• Participate in continuous improvement projects, such as waste reduction and product standardization.
• Assist in training and mentoring new bakers or assistants, sharing best practices for quality and productivity.

Job Requirements

• Minimum 2–5 years of experience in bakery manufacturing or commercial baking environment.
• Diploma or certificate in Baking, Culinary Arts, Food Technology, or related field (preferred).
• Strong understanding of bread dough fermentation, proofing, baking temperature, and ingredient functionality.
• Familiarity with industrial baking equipment (e.g., mixers, proofers, ovens, dough dividers, sheeters).
• Knowledge in quality control and process improvement methods.
• Able to work in a fast-paced production environment and handle multiple SKUs daily.
• Physically fit and able to work in warm or chilled environments when required.
• Good teamwork, communication, and problem-solving skills.
• Willing to work rotational shifts, weekends, or overtime when necessary.
• Immediate availability is an added advantage.

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