It's fun to work in a company where people truly BELIEVE in what they're doing!

Minimum Requirements

• Grade 12 / Matric.
• A recognised baking qualification, preferably NQF Level 2 or 3, or an equivalent relevant qualification.
• Minimum of 5 years’ experience in bakery operations, including bakery management or supervisory experience.
• Proven practical knowledge of commercial baking processes and bakery production management.
• Experience in a retail bakery environment will be advantageous.
• Computer literacy, including Microsoft Excel.
• SAP knowledge or experience with stock management systems will be advantageous.

Required Skills and Competencies

• Strong technical baking knowledge and product quality management.
• Commercial acumen and understanding of sales, gross profit and cost control.
• Production planning, forecasting and wastage management.
• Inventory management and stock control.
• Leadership, people management and employee development.
• Strong planning, organising and problem-solving skills.
• Customer service orientation.
• Attention to detail and commitment to food safety.
• Ability to work under pressure and meet operational deadlines.
• Effective communication and interpersonal skills.
• Ability to analyse performance information and implement corrective actions.

1.1 Bakery Operations and Production

• Manage the day-to-day operations of the bakery department, ensuring efficient production and availability of fresh bakery products.
• Plan and coordinate production schedules in line with customer demand, sales trends and seasonal requirements.
• Ensure that all bakery products meet prescribed quality, freshness, presentation and consistency standards.
• Oversee baking processes, including mixing, proofing, baking, finishing, packaging and merchandising.
• Ensure that equipment, ovens and bakery facilities are properly maintained and used safely.
• Monitor product availability and ensure that production levels meet store requirements.

1.2 People Management and Development

• Recruit, train, coach and develop bakery employees to achieve operational and performance targets.
• Allocate duties and manage staff scheduling to ensure adequate departmental coverage.
• Monitor employee performance, productivity, attendance and adherence to company policies.
• Maintain discipline and promote teamwork, accountability and a customer-focused culture.
• Identify training needs and ensure that employees have the required bakery skills and competencies.

1.3 Sales, Profitability and Financial Management

• Drive bakery sales and profitability through effective production planning, product availability and merchandising.
• Monitor departmental sales, gross profit, labour costs and other relevant performance indicators.
• Control production costs, ingredient usage and operational expenses.
• Minimise wastage, markdowns and product losses through effective forecasting and stock management.
• Analyse sales trends and implement corrective actions to improve departmental performance.
• Identify opportunities to grow sales through product innovation, promotions and improved customer service.

1.4 Stock and Inventory Management

• Manage the ordering, receiving, storage and rotation of raw materials and finished products.
• Ensure optimal stock levels to prevent stock shortages, overstocking and unnecessary wastage.
• Monitor stock expiry dates and apply appropriate stock rotation procedures.
• Conduct regular stock counts and investigate stock variances.
• Ensure that ingredients and packaging materials are available to support uninterrupted production.

1.5 Food Safety, Hygiene and Quality Control

• Ensure compliance with applicable food safety legislation, hygiene requirements and Pick n Pay standards.
• Maintain high standards of personal hygiene, equipment cleanliness and departmental housekeeping.
• Ensure correct food storage, temperature control, allergen management and safe handling procedures.
• Conduct regular quality checks and ensure that non-conforming products are removed from sale.
• Ensure the department is audit-ready and that corrective actions are implemented where required.

1.6 Customer Service and Merchandising

• Ensure bakery products are attractively displayed, correctly labelled and available throughout trading hours.
• Maintain high standards of product presentation, freshness and value for money.
• Respond to customer queries, complaints and special product requests professionally.
• Work with the Store Manager and other departments to improve the overall customer experience.

1.7 Compliance and Administration

• Maintain accurate production records, stock documentation, wastage reports and departmental administration.
• Ensure compliance with company policies, operational procedures and applicable labour requirements.
• Prepare and review departmental performance reports and implement improvement plans where necessary.
• Participate in store meetings, operational reviews and internal or external audits.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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