Production Foreman at Mini Group

Reporting to the Bakery Manager, the Production Foreman will be responsible for overseeing production operations within the branch bakery. The role ensures smooth running of daily activities by monitoring stock rotation, achieving yield and production targets, enforcing safety and quality standards, and supervising bakery staff.

Key Duties & Responsibilities

• Manage and schedule all production employees, ensuring proper duty rosters.
• Oversee daily operations of the plant in a sanitary and safe manner.
• Coordinate with bakery managers and maintenance staff to minimize downtime.
• Enforce daily food safety, quality, and security procedures.
• Organize training for staff to ensure competence in safety, legality, and quality.
• Review production and quality records for compliance with company standards.
• Plan production activities in liaison with the Branch Manager.
• Supervise product delivery, ensuring timeliness and accuracy.
• Monitor and control use of resources such as fleet, utilities, equipment, and materials.
• Manage raw material and bread stock levels, including accurate record keeping.
• Prepare casual wages charts and daily/monthly reports.
• Ensure bread weight and quality standards are consistently met.
• Maintain cleanliness, hygiene, and adherence to health and safety regulations.
• Support branch managers during off days and leave periods.
• Ensure production targets are achieved with high efficiency and minimal waste.

Deliverables

• Achieve and sustain daily production targets.
• Maintain cost efficiency and reduce wastage.
• Ensure compliance with food safety, quality, and legal standards.
• Promote and enforce safe working practices in line with health and safety rules.
• Provide effective supervision, performance monitoring, and development of production staff.

Qualifications & Experience

• Certificate in Food Production or related field.
• Minimum 4–5 years of bakery work experience.
• At least 3 years’ proven experience as Charge Hand Baker.
• Strong understanding of bakery processes, production standards, and branch operations.