Pastry Line Operations Manager
3 days ago
Job Overview:
The Pastry Line Duty Manager plays a critical role in the success of our bakery and pastry production operations. This individual will be responsible for overseeing all aspects of production, including management of new pastry lines, staffing, forecasting, preparation, productivity, and quality control.
Key Accountabilities:
- Facilitate Installation and Commissioning: Ensure seamless installation and commissioning of new pastry lines, including factory acceptance tests and collaboration with suppliers and service providers.
- Staff Training and Development: Support development of training framework for staff on operating new production lines, and deliver implementation of SOPs required to operate equipment and production lines.
- Menu Product Development: Contribute to menu/product development of new products and concepts to showcase to customers during presentations.
- Productivity and Quality Control: Manage and develop production systems to ensure increased productivity, quality, and food safety, with a focus on cost-effective utilization of staff and equipment.
- Waste Analysis and Cost Control: Actively analyze and verify production waste reports to minimize food variance between demand and supply, and identify gaps in production, ordering, and invoicing.
- Quality Assurance: Regularly review quality of purchased goods to ensure adherence to QACC and/or customer specifications.
- Operational Performance: Focus on current operational performance and develop/implement new and refined processes, procedures, systems, metrics, and associated reporting to support manufacturing business growth.
- Stakeholder Relations: Maintain effective relations with internal stakeholders, including Materials Control, Supply Chain, Stores & Receiving, QA & Hygiene, Maintenance, etc.
- Timely Delivery: Ensure timely delivery of all products and services via proper forecasting and proactive planning of labor and material requirements.
Requirements:
- Education and Experience: High School Qualification / Vocational Qualification / Diploma or Bachelor's Degree or Equivalent; minimum 5 years of relevant experience.
- Essential Skills: Proven sound knowledge and experience in highly automated, high-volume, quick-turnaround, demanding environments in bakery and pastry production; proficiency in computer skills, especially in Excel at an intermediate or expert level; fluent in spoken and written English; ability to communicate with various organizational levels; proficiency in menu development and cost controls with proven track record.
- Preferred Skills: Good knowledge of food and catering trends; culinary creativity and menu writing abilities.
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