Job Summary
Production & Quality Control Manager
Organization: National Bakers
Location: Danyore, Gilgit
Department: Production & Quality Control
Reports To: General Manager / Managing Director
Job Purpose
The Production & Quality Control Manager is responsible for planning, supervising, and controlling the day-to-day bakery production operations while ensuring that all products meet the required standards of quality, hygiene, food safety, taste, freshness, and presentation. The position will ensure efficient use of raw materials, manpower, equipment, and other resources to achieve production targets with minimum wastage.
Role and Responsibilities
A. Production Management
- Plan and supervise daily bakery production according to sales requirements and production schedules.
- Ensure timely production and availability of bakery products.
- Allocate duties to production staff and monitor their performance.
- Ensure that recipes, formulations, quantities, and production procedures are properly followed.
- Monitor production processes from preparation of raw materials to finished products.
- Maintain proper production records, including quantities produced, wastage, and rejected products.
- Monitor the proper use and handling of production machinery and equipment.
- Coordinate with management regarding production requirements and product demand.
- Identify production problems and take timely corrective action.
- Minimize wastage of raw materials, ingredients, packaging materials, and finished products.
B. Quality Control
- Ensure that all bakery products meet National Bakers' quality standards.
- Inspect raw materials before they are used in production.
- Monitor product quality at different stages of the production process.
- Check finished products for taste, texture, appearance, weight, freshness, and packaging.
- Ensure that products are produced according to approved recipes and specifications.
- Identify and report defective, damaged, contaminated, or substandard products.
- Maintain records of quality checks and corrective actions.
- Investigate customer complaints related to product quality and recommend corrective measures.
- Ensure consistency in product quality across all production batches.
C. Food Safety & Hygiene
- Ensure strict compliance with food hygiene and safety requirements.
- Maintain cleanliness of production areas, equipment, utensils, storage areas, and staff facilities.
- Ensure employees follow proper personal hygiene practices, including clean uniforms, hand hygiene, and appropriate protective equipment.
- Monitor proper storage conditions for raw materials and finished products.
- Ensure proper handling of perishable and temperature-sensitive items.
- Monitor expiry dates and ensure proper stock rotation using FIFO principles.
- Immediately report any food safety risk or contamination issue to management.
D. Staff Supervision & Development
- Supervise production and quality-control staff.
- Prepare and assign staff duties according to operational requirements.
- Train employees on production procedures, hygiene, food safety, quality standards, and workplace safety.
- Monitor staff attendance, punctuality, discipline, and work performance.
- Provide feedback to employees and recommend improvements where required.
- Promote teamwork, responsibility, and a positive working environment.
E. Inventory & Cost Control
- Coordinate with the procurement/store team regarding raw material requirements.
- Monitor consumption of flour, sugar, fats, eggs, dairy products, flavors, packaging materials, and other ingredients.
- Ensure proper storage and handling of raw materials.
- Monitor wastage and investigate unusual consumption.
- Assist management in controlling production costs.
- Ensure economical use of ingredients and other production resources.
F. Equipment & Workplace Safety
- Ensure production equipment is operated safely and properly.
- Monitor routine cleaning and maintenance of machinery and equipment.
- Report equipment breakdowns and maintenance requirements to management.
- Ensure workers follow workplace safety procedures.
- Maintain a safe, clean, and organized production environment.
Coordination
The Production & Quality Control Manager will coordinate closely with:
- General Manager / Managing Director
- Sales and Marketing Team
- Store / Procurement Department
- Accounts / Finance Department
- Bakery Production Staff
- Delivery / Distribution Staff
Reporting & Documentation
The position will maintain and submit relevant reports, including:
- Daily production reports
- Production and wastage records
- Quality-control inspection records
- Raw material consumption records
- Rejection/return records
- Equipment maintenance requirements
- Customer complaints and corrective-action records
- Staff performance and training records
Required Skills
Required Qualifications & Experience
- Bachelor's degree or diploma in Food Technology, Food Science, Bakery/Pastry Production, Hospitality Management, or a related field is preferred.
- Relevant experience in bakery, food production, manufacturing, or quality control.
- Practical knowledge of bakery production processes and food hygiene standards.
- Previous supervisory or managerial experience will be an advantage.
- Good communication, leadership, planning, and problem-solving skills.
Key Competencies
- Production planning and supervision
- Quality control and inspection
- Food safety and hygiene
- Staff management
- Inventory and wastage control
- Problem-solving and decision-making
- Record keeping and reporting
- Time management
- Team leadership
- Attention to detail
Performance Indicators
Performance may be assessed based on:
- Achievement of daily/monthly production targets
- Consistency and quality of bakery products
- Reduction in production wastage
- Compliance with hygiene and food-safety requirements
- Effective utilization of raw materials
- Reduction in customer complaints and product rejection
- Staff productivity and discipline
- Timely completion of production and quality reports
General Responsibility
The Production & Quality Control Manager shall perform any other reasonable duties related to production, quality control, food safety, staff supervision, and operational improvement as assigned by management.