The Production Officer (Pastry) is responsible for overseeing daily pastry production operations to ensure consistent product quality, efficient workflow, and compliance with food safety standards. This role works closely with pastry chefs and production staff to meet production targets while maintaining high standards of quality and hygiene.

Key Responsibilities

• Plan, schedule, and oversee daily pastry production based on production requirements.
• Ensure timely preparation of pastries, desserts, and baked goods following standard recipes.
• Monitor production output to meet quality, quantity, and delivery standards.
• Enforce proper food safety, sanitation, and hygiene practices.
• Supervise and coordinate pastry and production staff.
• Monitor raw material inventory and minimize waste.
• Ensure proper use and maintenance of kitchen equipment.
• Maintain accurate production records and reports.
• Identify and implement process improvements to enhance efficiency.

Qualifications

• Degree or background in Culinary Arts, Food Technology, Hospitality Management, or related field is an advantage.
• At least 2–3 years of experience in pastry or bakery production.
• Knowledge of pastry techniques, baking processes, and food safety standards.
• Strong organizational and supervisory skills.
• Ability to work in a fast-paced production environment.
• Detail-oriented and quality-focused.

Work Schedule

• Monday to Saturday
• May require early morning shifts, overtime, or holiday work depending on production needs.