JOB DESCRIPTIONFACTORY MANAGER – BAKERY MANUFACTURING

Position: Factory Manager Department: Production / Operations Industry: Bakery & Food Manufacturing Reports To: Director Location: Kona high Road (Howrah)Experience: 5–10 Years in Food/Bakery Manufacturing Qualification: Degree in Food Technology, Bakery Technology, Production,

1. JOB PURPOSE To manage the complete bakery factory operations, ensuring efficient production, consistent product quality, food safety, optimum manpower utilization, cost control, timely dispatches, equipment efficiency, and compliance with company standards.

The Factory Manager will be responsible for achieving production targets while maintaining high standards of quality, hygiene, safety, productivity, and profitability.

2. KEY RESPONSIBILITIESA. Production Management

· Plan, organize and control daily bakery production activities.

· Achieve production targets as per sales and dispatch requirements.

· Prepare production plans based on demand, inventory and capacity.

· Ensure timely production of breads, cakes, pastries, cookies, savories and other bakery products.

· Monitor production processes from raw material preparation to finished goods.

· Minimize production losses, wastage, rejection and rework.

· Improve production capacity and overall factory productivity.

· Ensure proper batch planning and product changeover management.

B. Manpower Management

· Manage production, packing, maintenance, warehouse and other factory staff.

· Plan manpower requirements according to production schedules.

· Allocate duties and shifts effectively.

· Monitor employee attendance, productivity and discipline.

· Train employees on production processes, hygiene, GMP and safety.

· Develop supervisors and production team leaders.

· Ensure adequate manpower availability during peak production periods.

· Ensure compliance with company quality standards and food safety procedures.

· Coordinate with QA/QC team for product quality and process control.

· Maintain consistency in taste, texture, appearance, weight and shelf life.

C.



Raw Material & Inventory Control

· Coordinate with Purchase and Stores departments for availability of raw materials.

· Ensure proper storage of flour, sugar, butter, cream, chocolate, dairy products, eggs, packaging materials and other ingredients.

· Monitor material consumption against standard recipes and BOM.

· Control material wastage and pilferage.

· Maintain appropriate stock levels for uninterrupted production.

· Ensure FIFO/FEFO practices wherever applicable.

D. Cost Control

· Control manufacturing costs and improve factory profitability.

· Monitor raw material yield and conversion costs.

· Reduce wastage of ingredients, packaging materials, utilities and labour.

· Analyze production variances and take corrective actions.

· Improve productivity through process optimization and automation.

· Monitor product-wise production cost and manufacturing efficiency.

E. Machinery & Maintenance

· Ensure proper operation and maintenance of bakery machinery.

· Coordinate with the Maintenance team for preventive and breakdown maintenance.

· Ensure minimum machine downtime.

· Monitor ovens, mixers, proffers, refrigerators, freezers, blast freezers, conveyors, packaging machines and other equipment.

· Maintain preventive maintenance schedules.

· Identify opportunities for machinery upgrades and automation.

F. Factory Hygiene & Safety

· Maintain high standards of personal hygiene and factory cleanliness.

· Ensure proper pest-control practices.

· Conduct regular factory inspections.

· Ensure compliance with fire, electrical, occupational and industrial safety requirements.

· Ensure employees use required PPE.





· Identify and eliminate workplace hazards.

· Conduct safety training and emergency preparedness drills.

G. Dispatch & Supply Coordination

· Coordinate with Sales, Warehouse, Logistics and Distribution teams.

· Ensure finished products are ready for dispatch as per schedule.

· Maintain proper finished-goods storage conditions.

· Ensure cold-chain requirements for temperature-sensitive products.

· Minimize dispatch delays and product damage.

· Monitor product shelf life and expiry management.

3. REQUIRED SKILLS

· Solid bakery manufacturing knowledge

· Production planning and control

· Food safety and hygiene knowledge

· Manpower management

· Cost and wastage control

· Inventory management

· Maintenance coordination

· Quality management

· Problem-solving and decision-making

· Leadership and team management

· MIS and reporting skills

· Knowledge of ERP/MIS systems

· Good communication and coordination skills

4. IDEAL CANDIDATE PROFILE The ideal candidate should have strong hands-on experience in commercial bakery or food manufacturing operations, preferably managing a medium to large-scale production facility.

Experience in industrial bakery production, cakes, pastries, breads, cookies, savouries, frozen bakery products, central kitchens or QSR food production will be preferred.

The candidate should be capable of independently managing the factory and coordinating with Production, QA/QC, Maintenance, Stores, Purchase, Dispatch, HR and Sales teams.

5. AUTHORITY & ACCOUNTABILITY The Factory Manager will be accountable for:

· Overall factory production and operational performance

· Production planning and execution

· Manpower deployment

· Factory productivity

· Quality and food safety compliance

· Wastage and manufacturing cost control

· Equipment utilization and downtime

· Factory hygiene and safety

· Timely completion of production schedules

· Continuous improvement initiatives.

· Mail - [email protected]

Work Location: In person

📌 Bakery Factory Manager (Bankra)
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