Section Head

Leads the operations of the baking section, overseeing production planning, quality control, staff supervision, and process improvement. This role ensures efficient production of high-quality baked goods in alignment with the company's standards and customer expectations. The Section Head also contributes to strategic development and cross-functional collaboration within the food manufacturing environment. Key Responsibilities: Production Management • Lead and coordinate daily baking operations to ensure timely production of bread, pastries, and confections. • Review and optimize baking schedules based on demand, inventory, and capacity. • Maintain consistency in quality, presentation, and product standards across all batches. Team Leadership & Development • Supervise, mentor, and develop baking staff, including Assistant Bakers and Line Leaders. • Conduct performance reviews and lead team meetings to drive accountability and efficiency. Quality Assurance & Compliance • Oversee strict adherence to food safety, hygiene, and quality control procedures. • Conduct routine inspections and audits to ensure compliance with company and regulatory standards. Inventory & Resource Management • Monitor ingredient usage, forecast requirements, and coordinate with procurement to avoid shortages or excess. • Ensure effective utilization and maintenance of baking equipment and tools. • Manage section budget and report usage and wastage trends to senior management. Innovation & Product Development • Collaborate with the R&D and Sales teams to develop new baked products or seasonal items. • Lead trials for new recipes and production methods, ensuring scalability and consistency. • Incorporate customer feedback into process or product improvements. Cross-Department Collaboration • Work closely with other section heads (e.g. Pastry, Packing, Scaling) to ensure smooth end-to-end production. • Provide input on production planning, capacity expansion, and operational improvements. Reporting & Administration • Prepare and submit daily/weekly reports on output, quality, and staff performance. • Maintain accurate production and inventory records. Miscellaneous Duties: • Supportspecial projects and ad hoc assignments as required by the management. Key Competencies: • Diploma or higher certification in Baking, Food Technology, or related field. • Minimum 3 years of relevant experience in a bakery or food manufacturing setting, with at least 1 year in a supervisory role. • Strong leadership and organizational skills. • Deep knowledge of baking processes, food safety standards, and equipment operations. • Proficient in inventory systems, scheduling tools, and production reports. • Possess Quality Control skills Competency Basic quality control skills such as work instruction, thermometer, weighing scale, vernier caliper, etc. • Ability to lead under pressure and adapt to production demands.