Bakery Supervisor

COMMONWEALTH CULINARY CREATIONS PTE. LTD.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Commonwealth Culinary Creations Pte. Ltd. is seeking a seasoned Production Manager to lead daily baking operations, optimize schedules, and ensure product quality across batches.

You will supervise bakers, drive efficiency, and maintain rigorous food safety standards in a fast-paced environment. The role requires 7+ years in bakery settings with at least 2 years in a supervisory capacity, plus strong leadership and trainer capabilities.

Qualifications

• Diploma or higher certification in Baking, Food Technology, or related field.
• Minimum 7 years of relevant bakery/food manufacturing experience, with at least 2 years in a supervisory role.
• Competent to be trainer and strong leadership/organizational skills.
• Deep knowledge of baking processes, food safety standards, and equipment operations.
• Proficient in inventory systems, scheduling tools, and production reports.
• Quality control skills including work instructions, thermometer, weighing scales, and calipers.
• Able to lead under pressure and adapt to production demands.
• Able to work morning and night shifts.

Responsibilities

• 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 batches.
• Supervise, mentor, and develop baking staff, including Assistant Bakers.
• Conduct performance reviews and lead team meetings to drive accountability and efficiency.
• Oversee food safety, hygiene, and quality control procedures and conduct inspections.
• Monitor ingredient usage, forecast requirements, and coordinate with procurement.
• Collaborate with R&D and Sales to develop new products and seasonal items.
• Prepare daily/weekly reports on output, quality, and staff performance.

Skills

Leadership

Team management

Quality control

Scheduling

Forecasting

Education

Diploma or higher in Baking or Food Tech

Tools

Inventory systems

Scheduling tools

Production reports

Job description

Roles & 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.
• 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

• Support special projects and ad hoc assignments as required by the management.

Competencies & Experience

• Diploma or higher certification in Baking, Food Technology, or related field.
• Minimum 7 years of relevant experience in a bakery or food manufacturing setting, with at least 2 years in a supervisory role.
• Competent to be trainer
• 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 such as work instruction, thermometer, weighing scale, vernier calliper, etc.
• Ability to lead under pressure and adapt to production demands.
• Able to work morning / night shift.