Bakery Supervisor

Jhbchev; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading bakery in Johannesburg is seeking a highly skilled Baker / Bakery Supervisor to oversee operations in a fast-paced environment. The ideal candidate will have at least 3 years of experience in a high-volume bakery and proven supervisory skills, ensuring the production of high-quality baked goods. A strong understanding of hygiene and food safety regulations is essential. This role requires early morning starts and flexibility around production demands.

Qualifications

• Minimum 3 years' experience in a high-volume commercial or production bakery.
• Proven supervisory or team leadership experience in a bakery or food production setting.
• Strong knowledge of bakery production techniques and dough handling.

Responsibilities

• Prepare a variety of baked goods including breads and desserts according to recipes.
• Enforce hygiene and food safety protocols in line with regulations.
• Oversee inventory levels and manage stock rotation to reduce waste.

Skills

Technical baking skills

Supervisory experience

Leadership skills

Communication skills

Organisational skills

Education

3 years' experience in a high-volume commercial bakery

Knowledge of bakery production techniques

Tools

Industrial baking equipment

Job description

We are seeking a highly skilled and dependable Baker / Bakery Supervisor to oversee and actively participate in operations within our high-volume bakery.

Serving a Jewish non-profit organisation, the role involves producing large quantities of breads, biscuits (parev), and desserts to the highest standards, with an understanding of and ability to work within Kashrut requirements being advantageous.

The ideal candidate will combine strong technical baking skills with proven supervisory experience, ensuring consistent quality, efficient production, and a positive team culture in a fast-paced environment.

Role and Responsibilities

Baking & Production

• Prepare a variety of baked goods including breads, biscuits, pastries, cakes, and desserts in accordance with recipes and quality standards.
• Ensure consistency in taste, texture, and presentation across all products.
• Operate, clean, and maintain all baking equipment safely and efficiently.
• Oversee dough preparation, proofing, baking, cooling, and packaging.

Quality, Safety & Compliance

• Enforce hygiene, sanitation, and food safety protocols in line with HACCP and workplace health regulations.
• Maintain high levels of cleanliness in the bakery at all times.
• Conduct regular equipment checks and ensure prompt reporting and resolution of maintenance needs.
• Maintain accurate production, stock, and quality control records for inspections and audits.

Inventory & Cost Control

• Monitor stock levels of ingredients and supplies, ensuring timely ordering to meet production needs.
• Manage inventory rotation to reduce waste and control costs.

Team Supervision & Training

• Oversee the daily workflow of the bakery team, ensuring tasks are completed efficiently and to standard.
• Allocate shifts and tasks to meet production targets.
• Provide hands‑on training, guidance, and mentoring to junior bakers and assistants.
• Foster a positive, respectful, and collaborative working environment.
• Liaise with catering management to meet organisational needs, special requests, and event requirements.
• Respond professionally to any quality concerns or feedback.

Qualifications and Education Requirements

• Minimum 3 years' experiencein a high-volume commercial or production bakery.
• Proven supervisory or team leadership experience in a bakery or food production setting.
• Experience with Kashrut will be beneficial but is not essential (training can be provided).
• Strong knowledge of bakery production techniques, dough handling, proofing, and baking.
• Familiarity with industrial baking equipment and large‑scale production methods.

Preferred Skills

• Excellent technical baking and pastry skills.
• Strong leadership, communication, and organisational skills.
• High attention to detail with a commitment to consistent quality.
• Ability to work under pressure and meet tight deadlines.
• Solid understanding of HACCP, food safety, and workplace health standards.

Based in a fast-paced, high-output catering division of a Jewish non-profit organisation.

Requires early morning starts and flexibility around production demands.

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