MASAKHWE

About me

Key Responsibilities:

1. Supervision of Production Staff:

   • Oversee the daily activities of bakery production workers, including bakers, packers, and quality assurance staff.
   • Assign tasks and monitor performance to ensure that production goals are met on time.
   • Train new employees on baking techniques, equipment operation, safety practices, and quality standards.

2. Production Planning:

   • Coordinate production schedules to maximize efficiency and meet customer demand.
   • Collaborate with management to forecast production levels and plan for seasonal variations.

3. Quality Control:

   • Implement and monitor quality assurance procedures to maintain high standards of product quality.
   • Conduct regular inspections of raw materials, in-process goods, and finished products to ensure compliance with specifications.

4. Inventory Management:

   • Monitor inventory levels of ingredients and packaging materials, and coordinate with procurement to ensure timely replenishment.
   • Assist in managing the storage and organization of materials to maintain freshness and reduce waste.

5. Safety and Compliance:

   • Ensure compliance with health and safety regulations, including food safety standards and workplace safety protocols.
   • Conduct regular safety training sessions for staff to minimize accidents and ensure a safe working environment.

6. Process Improvement:

   • Identify areas for improvement in the production process, including efficiency, waste reduction, and employee productivity.
   • Collaborate with other departments (e.g., maintenance, quality assurance) to implement best practices and optimize operations.

7. Record Keeping:

   • Maintain accurate production logs, including quantities produced, downtime, and any issues that arise during production.
   • Prepare reports for management on production performance, quality metrics, and staffing needs.

8. Problem Solving:

   • Address production issues promptly, including equipment malfunctions, staffing shortages, or quality concerns.
   • Implement corrective actions and communicate effectively with team members to resolve problems.

Skills and Qualifications:

• Education: A high school diploma or equivalent is typically required; a degree in food science, bakery management, or a related field is preferred.
• Experience: Prior experience in a production role within the bakery or food industry, along with supervisory experience, is often required.
• Technical Knowledge: Familiarity with baking processes, equipment, and food safety regulations is essential.
• Leadership: Strong leadership and team management skills to motivate staff and maintain a positive work environment.
• Problem-Solving: Ability to think critically and address production challenges effectively.
• Communication: Excellent verbal and written communication skills to interact with staff and management.