ASSISTANT MANAGER, CENTRAL KITCHEN PRODUCTION BAKERY

Operational: • Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance. • Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands. • Lead, supervise, train, and evaluate production leaders and production staff. • Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…) • Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues. • Ensure all new product and seasonal items launches on schedule. • Stock Management • Good and prompt communication skill with all respective department on daily operational issues. Food Quality & Food Safety • Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance. • Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards) • Identify and troubleshoot food safety issue and quality improvement plans. • Co-lead audits, inspections, and certification requirements when required. People Management • Demonstrates strong leadership, good people handling management skills. • Able to motivate and guide others to achieve company’s objective. • Coach and provide feedback to staff on product Quality. • Conducting staff performance appraisal • Ensuring that production staff work place safety Job Requirements: Min 5-8 years Professional baking experience or experience in food manufacturing. Hot kitchen experience will be advantage. Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.