Key Responsibilities

• Produce world-class, high-quality pies and pastry-related products and processes at minimum cost.
• Contribute to functional strategic, business, and operating plans, and manage pie plant performance accordingly.
• Prepare functional performance monitoring reports for the CEO and Board to support swift, accurate decision-making and present updates at quarterly Operational and Investment board committee meetings.
• Drive continuous performance improvement, change management initiatives, KAIZEN, ISO, and FSSC 22000 Accreditation standards within the facility.
• Collaborate with Group Functions to develop new products based on target market needs and optimal capacity solutions.
• Maximize production potential and operational efficiency through cost-effective production processes and preventative maintenance systems.
• Monitor and report on the availability of input materials and packaging through inventory management and supplier liaison.
• Facilitate technical skills and capacity development through structured training, coaching, and counselling.
• Manage direct reports by systematically deploying Performance Management Systems in the section.
• Ensure full accountability and compliance with organizational, statutory health, food safety, quality policies, and departmental risk management.
• Plan, budget, and control expenses and forecasting across all departments, including staff welfare facilities.
• Direct Capital Project Management, project feasibility calculations for the CEO, and Capex/rebuild spend to ensure completion within budget, timeframes, and targeted payback.
• Oversee contractors and Service Level Agreements (SLAs) for equipment and facility services.
• Maintain adequate internal control and warehouse management systems to safeguard company assets.
• Manage an effective, profitable sales function aligned with customer demand and forecasted volumes for bread and confectionery.
• Ensure competitive, efficient running of the delivery fleet and review monthly route allocations to optimize capacity utilization and service delivery.

Requirements

• The ideal candidate should possess Diploma or Advanced Certificate in Production (preferably baking) with specialized training in bakery or confectionery practices.
• A minimum of ten (10) years’ post-qualification experience in food manufacturing, bakery, confectionery, or comparable production environments, with significant senior plant or operational management expertise.
• Demonstrate track record in managing budgets, costs, yields, waste, labour productivity, plant efficiencies, and capital projects, including planned asset care and maintenance.
• Certified and experience in implementing food safety, quality, and health standards, including FSSC 22000, HACCP, and ISO.
• Proven ability to build, develop, and lead high-performance operational teams while driving new product development, commercialization trials, and presenting operational performance reports to executive management and Board committees.

How to Apply