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.