To supervise and manage all packing operations of bakery products, ensuring timely, accurate, and hygienic packing according to company standards. The Packing Supervisor is responsible for coordinating the packing staff, maintaining quality, minimizing wastage, and ensuring proper documentation and dispatch of finished goods.
Role and Responsibilities:
Packing Operations Supervision
Oversee daily packing activities for all bakery sections (Bread, Sweets, Dry Items, etc.).
Ensure that packing is done as per defined product specifications and standards.
Plan and organize packing schedules in coordination with the production team.
Monitor the performance of packing staff and allocate tasks efficiently.
Ensure timely completion of packing to meet dispatch deadlines.
Ensure all packed goods meet quality, freshness, and presentation standards.
Monitor hygienic practices of staff and cleanliness of the packing area.
Coordinate with Quality Control to report and handle any product defects or damages.
Ensure all materials (wrappers, labels, cartons, etc.) meet quality standards.
Maintain daily packing records, including quantity packed, wastage, and rejected items.
Monitor and control the use of packing materials to reduce wastage.
Ensure accurate labeling, batch coding, and traceability of products.
Submit daily and weekly packing reports to the Production/Inventory Officer.
Coordinate with the Finished Goods Store team for timely transfer of finished goods.
Ensure that all finished goods are properly counted, recorded, and handed over.
Verify packing slips and transfer notes before shifted to Finished Goods Store.
Staff Management
Supervise, train, and motivate packing workers.
Ensure staff follow standard operating procedures (SOPs) and safety guidelines.
Maintain attendance and shift schedules for packing staff.
Enforce workplace safety and hygiene protocols.
Ensure compliance with food safety regulations QA standards).
Report any safety hazards or equipment malfunctions immediately
Qualifications and Experience:
Education: Diploma in Food Technology / Production Management (Bachelor’s preferred).
Experience: Minimum 2–3 years of experience in a food or bakery manufacturing setup.
Knowledge:
Packing materials and machinery
Basic food safety and hygiene practices
Production reporting and inventory documentation
Skills and Competencies:
Strong leadership and supervision skills
Attention to detail and quality orientation
Time management and organizational abilities
Ability to work under pressure and meet deadlines
Good communication and coordination skills
Working Conditions:
Factory environment with exposure to heat, flour dust, and food materials.
Rotational or extended shifts may be required based on production demand.