Supervise the preparation of the manufacture of products in a manner that will guarantee sensible delivery of the freshest bakery products.
Establish process parameters and product specifications of the same.
Constantly observe and analyze creation and quality records to certify compliance with company policies and product specifications.
Pay attention to details, communicate with client’s needs clearly.
Quality, process and recipe cost improvement of existing SKU Stock Keeping Unit range.
Improving GMP Good Manufacturing Practice and other food safety/food hygiene related matters to achieve and sustain the prolonged mold free shelf-life No additional chemical preservation .
Establishing systems to record and generate data about operational performances.
Identifying deficiencies of habits/practices in place. Improving operational procedures by training and guiding staff to raise productivity, efficiencies, and effectiveness of deployed resources.
Establishing system and procedures to raise the service levels dispatching manufactured goods.
Expansion planning to manage and support the future growth of the operation.
Implementation of Lean Manufacturing Practices.
Cost Saving Utilization.
Quality Improvement and Retention.
Waste Control and Reduction.
Staff training operating industrial machines
Job Duties and Responsibilities :
• Seek and maximize revenue opportunities while minimizing costs
• Develop a motivated and high performing team committed to delivering clear goals
• Ensure health, safety and well being of guests and colleagues
• Constantly reviewing excellent service delivery
• Agree and implement actions to continuously improve the guest experience
• Ensure customer requests and feedback, both verbal and written are responded to promptly and efficiently
• Managing Sales and Conversion
• Agree and support implementation of revenue generation initiatives
• Review and communicate financial information to assist in proactive and timely decision making
• Manage monthly stock-takes and review results and variances with relevant departments
• Maintain/develop specific departmental control systems in order to meet or exceed food and beverage margins
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