Bakery Supervisor

KEY RESPONSIBILITIES:Supervise and coordinate activities of workers engaged in mixing, dividing, moulding, and proofing of dough, and in baking, slicing, and wrapping of bread, pastries, and other bakery products. Examine dough and batter for specified consistency. Ensure ingredients are properly managed. Ensure adherence to recipes, portion sizes, and quality standards across all baked products. Provide training to all bakery operators and oversee the operation of automatic machinery, such as rounding, curling, icing, slicing, and wrapping machines to ensure maintenance of specified quality standards and production schedules. Following the recipe cards and making sure others follow them. Managing and coordinating a team of bakers and apprentice bakers. Monitor daily baking schedules and ensure timely completion of production targets. Conduct regular quality checks on finished goods and intervene when corrective actions are needed. Collaborate with the Head Chef or Camp Catering Manager for menu updates, special requests, or dietary adjustments. Maintain accurate records of production volumes, ingredient usage, staff schedules, and compliance checklists. Implement the company performance management process by setting KPI’s for direct reports, conducting regular reviews, identifying training requirements and providing learning opportunities on the job through on-the-job training and/or coaching/ mentoring. Report health & safety, environmental, and food safety hazards and near miss/incident observed in the workplace to ensure a safe and healthy working environment. To follow, apply and maintain all applicable ISO standards and requirements. REGULAR INTERNAL CONTACTS:Employees and guests in the camp facilitiesREGULAR EXTERNAL CONTACTS:GuestsMINIMUM EDUCATION REQUIREMENT:High school diploma or equivalent, with practical experience and/or certificate in baking. YEARS OF RELEVANT WORK EXPERIENCE WITH MINIMUM EDUCATION REQ'T:Minimum of 6–7 years of hands-on baking experience, including at least 2 years in a bakery lead or supervisory role. SYSTEMS/ EQUIPMENT OPERATION KNOWLEDGE:Commercial baking ovens (convection, deck, rotary)Dough mixers, proofers, sheeters, and portioning toolsBakery hand tools (whisks, scrapers, piping bags, decorating kits)Weighing scales, timers, and temperature monitorsProduction tracking systems (manual logs or bakery software)Basic MS Office tools for scheduling and reportingTECHNICAL/ PROFESSIONAL TRAINING REQUIRE:Strong understanding of baking techniques (yeast doughs, laminated doughs, pastries, cake batters)Knowledge of production scheduling and batch preparationFood safety and sanitation training (e.g., HACCP, ServSafe, or local equivalent)Allergen awareness and safe handling practicesInventory control, waste reduction, and portion control techniquesLeadership, conflict resolution, and team coordination skillsBasic record-keeping and reporting skillsOTHER REQUIREMENTS:Physiologically fit to work in high-demand operations & remote site locationsAbility to handle multiple activities and manage wellExperience in NGO/ food rations project an advantageVery good English language - read/write/speakKnows language of operational location/ country preferredCOMPETENCIES:Collaborative workingCommunicationPlanning & OrganizingAttention to DetailAnalytical skillsProblem Solving & Decision MakingMentoring & Teambuilding skillsLeadership skillsCustomer orientationBudget Planning & Control