K
Bakery Supervisor
Kkay Hr Solutions Ltd
Rest of Kenya 🇰🇪 Kenya
Posted 9 days ago (15 Sep 2026) Updated 5 days ago
Job Description
The Bakery Supervisor oversees daily bakery production, ensuring product quality, food safety, and efficient workflow. Responsibilities include planning schedules, supervising staff, managing inventory, and maintaining equipment. The role also monitors hygiene standards and handles customer feedback. Strong leadership and organizational abilities are essential for maintaining high production standards.
Qualifications & Requirements
- • Diploma or Certificate in Food Production, Bakery and Pastry, Culinary Arts, Food Science or related field
- • Minimum 3 years of relevant bakery production experience, including supervisory responsibilities
- • Food safety and hygiene certification (e.g., Food Handler’s Certificate) required
- • Training or certification in bakery and pastry production is advantageous
- • Practical knowledge of baking techniques, recipes, production processes and quality control
- • Understanding of stock control, costing, portion control and waste minimization
- • Experience supervising and developing bakery staff in a fast‑paced environment
Required Skills
Responsibilities
- • Supervise and coordinate daily bakery production activities to meet quality and presentation standards
- • Plan and organize production schedules based on demand and stock levels
- • Allocate duties, monitor performance and coach bakery staff for efficient workflow
- • Ensure bakery products meet standards for quality, consistency, freshness, appearance and taste
- • Monitor proper use, handling, cleaning and maintenance of bakery equipment and tools
- • Enforce food safety, hygiene, sanitation and workplace safety requirements
- • Oversee stock availability, proper storage of raw materials and minimize wastage
- • Conduct regular stock checks and coordinate timely requisitions of ingredients and supplies
- • Maintain accurate production, wastage and inventory records
- • Identify and resolve production challenges, quality issues or equipment problems
- • Ensure portion control, standard recipes and cost‑conscious use of ingredients
- • Support training, coaching and development of bakery staff