BAKERY CONTROLLER

A Bakery Controller is typically a managerial or supervisory role in a bakery or food production setting, responsible for overseeing operations, ensuring product quality, managing inventory, and controlling costs. The position focuses on both operational efficiency and financial performance.

Key Responsibilities:

1. Production Oversight – Monitor daily bakery operations to ensure timely production of bread, pastries, and other baked goods.
2. Quality Control – Ensure all products meet the bakery’s standards for taste, texture, appearance, and safety.
3. Inventory & Stock Management – Track ingredients and packaging materials, manage stock levels, and minimize waste.
4. Cost Control & Budgeting – Monitor expenses, manage labor costs, and implement cost-saving measures.
5. Team Supervision – Manage bakers, assistants, and support staff, including scheduling, training, and performance evaluation.
6. Compliance – Ensure adherence to health, safety, and hygiene regulations in the bakery.
7. Reporting – Maintain operational and financial records and report performance metrics to higher management.

In short, a Bakery Controller ensures that the bakery runs smoothly, efficiently, and profitably while maintaining high-quality standards.

Qualifications:

• 3–5 years in bakery operations or food production management.
• Strong attention to detail and a passion for baking.
• Prior experience as a Bakery Supervisor, Production Manager, or Assistant Controller is often preferred.
• Ability to work flexible hours, including mornings, evenings weekends, and holidays.
• Good teamwork and communication skills.
• Willingness to learn and take on new tasks.
• Valid certificate of character.
• Valid food-handlers certificate