Bachelor’s degree in food science, Baking and Pastry Arts, or related field preferred.
Proven experience in bakery production, with at least 3-5 years in a supervisory or managerial role.
Develop production schedules based on demand forecasts, inventory levels, and customer order.
Direct and supervise bakery production staff, including bakers, pastry chefs, and assistants.
Monitor inventory levels of raw materials, packaging supplies, and finished products.
Knowledge of food safety regulations and quality assurance standards
GCC experience is mandatory.
