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.
