Plans, directs and executes the preparation of all food products from the Bakery Department based on projections and demand from the outlets.
Responsible to plan, implement & monitor a systematic storage system for stocks in the Bakery Department to optimise storage capacity and ensure accurate & efficient stock control.
Maintains the physical condition of the Bakery Department by planning and implementing the most optimum design layout to ensure the most systematic and productive workflow is in place.
Responsible to safeguard the operations and contents of the Bakery Department by monitoring & executing security control procedures and protocols with the objective to avoid pilferage and other security risks.
Oversees the planned maintenance of machinery and equipment related to the Bakery Department & requisition for replacement.
Maintains high standards of housekeeping, health, hygiene & safety in the working environment of the Bakery Department and the Central Kitchen in general.
Prepares the ordering of raw materials for the Bakery Department.
Ensures accurate recordings of inventory by conducting stock takes at the Bakery Department to verify the inventory levels.
Conducts the R&D process of creating new products and improving the recipe of current products.
Ensure all products prepared adhere to the quality control procedures & standards established at the Central Kitchen in terms of quality, taste, food safety and adherence to the SEP.
Assists the Head of Central Kitchen in the HR process of selecting, recruiting and assigning training for the Bakery Department.
Completes the Bakery Department’s operational requirements by scheduling and assigning employees and following up on their work results.
Oversee and lead the team of personnel in Bakery Department operations in their job results by coaching, counselling, and disciplining employees; planning, monitoring and appraising staff performance and progress.
Achieves financial objectives by managing all controllable costs within the Bakery Department to ensure they do not exceed the targeted cost percentage.
Perform other ad-hoc assignments & produce reports as required by the Head of Central Kitchen.