Production Oversight

• Oversee daily production operations, including mixing, baking, proofing, packaging, and quality checks for breads, pastries, and other bakery items.
• Monitor production schedules to meet demand across 30 branches, optimizing output to minimize waste and downtime.
• Coordinate with inventory and logistics teams to ensure timely supply of raw materials and distribution of finished goods.

Team Leadership and Training

• Supervise a team of production staff, assigning shifts, conducting performance evaluations, and fostering a safe, collaborative environment.
• Train employees on standard operating procedures (SOPs), equipment use, and hygiene protocols.
• Address staffing needs, including hiring, scheduling, and handling disciplinary actions.

Quality and Compliance Management

• Enforce food safety standards (e.g., HACCP, FDA guidelines) through regular audits, sanitation checks, and corrective actions.
• Track key performance indicators (KPIs) like yield rates, defect rates, and production costs, implementing improvements as needed.
• Troubleshoot equipment issues and coordinate maintenance with technicians to prevent disruptions.

Reporting and Continuous Improvement

• Prepare production reports, analyzing data to identify trends and recommend process enhancements.
• Collaborate with branch managers and central teams to adapt production based on sales forecasts and seasonal demands.

Job Specification

• Bachelor’s degree in Food Technology, Industrial Engineering, Business Administration, or related fields.
• At least 3–5 years of supervisory experience in food production or manufacturing (preferably in bakery, confectionery, or FMCG), with a proven ability to manage high-volume operations and teams of 20+ staff.
• Ability to work a flexible schedule, including early mornings, weekends, holidays, and peak production periods to align with bakery operations. Report to centralized commissary in Sta. Cruz, Manila
• Familiarity with production software (e.g., ERP systems for inventory and scheduling) and MS Office (Excel for reporting).
• Knowledge of bakery equipment (ovens, mixers, slicers) and basic maintenance.