Factory Supervisor

Job Title: Bakery Factory Supervisor

We are looking for a Bakery Factory Supervisor to oversee day-to-day bakery manufacturing operations and ensure efficient production of Cookies, biscuits, rusk and other bakery products.

The Supervisor will be responsible for managing production staff, monitoring recipes and production processes, maintaining product quality, ensuring food safety and hygiene standards, controlling wastage, and achieving daily production targets.

The ideal candidate should have hands-on experience in bakery production, strong team-management skills, and a good understanding of food safety and hygiene practices.

Key Responsibilities:

• Production Management
• Supervise daily production activities from raw-material preparation through baking, cooling, finishing, packing, and dispatch.
• Plan and allocate manpower according to daily production requirements.
• Ensure production targets are achieved within the scheduled time.
• Monitor production processes and ensure recipes, formulations, and standard operating procedures are followed correctly.
• Monitor oven temperatures, baking times, proofing, mixing, weighing, and other critical production parameters.
• Coordinate with the Production Manager regarding production schedules and priorities.
• Minimize machine downtime, production delays, and process interruptions.
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• Quality & Food Safety
• Ensure consistent quality, taste, texture, appearance, weight, and freshness of bakery products.
• Ensure proper adherence to food safety, hygiene, sanitation, and GMP requirements.
• Monitor personal hygiene practices of production staff, including uniforms, gloves, hairnets, and handwashing.
• Ensure proper cleaning and sanitation of production areas, equipment, utensils, and work surfaces.
• Check raw materials for quality, quantity, expiry dates, and proper storage conditions.
• Prevent cross-contamination and ensure proper segregation and handling of ingredients.
• Immediately report quality deviations, contamination risks, damaged products, or food-safety concerns to the appropriate manager.
• Coordinate with the Quality/QA team for inspections, product testing, and corrective actions.
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• Manpower Management
• Supervise bakery production workers, helpers, packers, and other factory personnel.
• Assign duties and monitor attendance, discipline, productivity, and performance.
• Train employees on production procedures, hygiene, safety, and proper equipment handling.
• Motivate the team and resolve day-to-day operational issues.
• Ensure adequate manpower is available for each production shift.
• Monitor compliance with company policies and workplace rules.

• Material & Wastage Control
• Ensure efficient use of flour, sugar, yeast, butter, oil, eggs, dairy products, fillings, packaging materials, and other ingredients.
• Monitor material consumption against standard recipes and production requirements.
• Control product rejection, overproduction, ingredient wastage, and packaging losses.
• Coordinate with the Stores/Inventory team to ensure timely availability of raw materials.
• Ensure proper FIFO/FEFO practices for ingredient and packaging-material storage.

• Equipment & Maintenance
• Monitor the proper operation of mixers, proofers, ovens, cooling equipment, slicers, depositors, packaging machines, and other bakery equipment.
• Ensure equipment is cleaned and maintained according to established procedures.
• Report equipment breakdowns and maintenance requirements promptly.
• Coordinate with the maintenance team to minimize production downtime.
• Ensure employees operate machinery safely and only after appropriate training.

• Documentation & Reporting
• Maintain daily production records, batch records, wastage reports, rejection reports, and manpower records.
• Record production quantities, raw-material consumption, downtime, and quality issues.
• Prepare daily shift/production reports for management.
• Ensure traceability of batches and proper product identification.
• Report any deviations, complaints, accidents, or operational issues to the Factory/Production Manager.

Required Qualifications & Experience

• Diploma/Degree in Food Technology, Bakery & Confectionery, Hotel Management, Production, or a related field preferred.
• 3–7 years of experience in bakery manufacturing, food production, or a similar FMCG environment.
• Practical knowledge of bakery production processes.
• Experience supervising production workers and managing shifts.
• Good understanding of food hygiene, sanitation, GMP, and food-safety practices.
• Knowledge of basic production planning, inventory control, and wastage management.
• Basic computer knowledge, particularly MS Excel and production-reporting systems.

Key Skills

• Bakery Production Management
• Team & Manpower Management
• Food Safety & Hygiene
• Quality Control
• Production Planning
• Wastage & Cost Control
• Raw Material Management
• Equipment Monitoring
• Problem Solving
• Shift Management
• Record Keeping & Reporting
• Good Communication Skills

Preferred Candidate Profile -The preferred candidate should be hands-on, disciplined, quality-conscious, and capable of managing a production team independently. Experience in high-volume bakery or FMCG manufacturing will be an advantage.