Bachelor of Science (BSc) in Chemistry, Master of Science (MSc) in Chemistry
Experience
2 to 5 years
The applicants should have experience in the following business area(s):
Garments, Shrimp, Chain shop, Food (Packaged), Beverage, Ice Cream, Bakery (Cake, Biscuit, Bread)
Additional Requirements
Age 30 to 35 years
Experience Requirements:
Minimum 2–5 years of experience in a food production environment, preferably in bakery manufacturing.
Additional Requirements:
Age not exceeding 35 years.
Strong leadership skills and ability to manage a team under pressure.
Excellent verbal and written communication skills in both English and Bengali.
Proficiency in MS Office; working knowledge of ERP systems is a plus.
Good understanding of production line machinery, bakery processes, and quality control measures.
Energetic, proactive, and solution-oriented approach to problem-solving.
Responsibilities & Context
Job Responsibilities:
Supervise and coordinate daily bakery production operations to ensure timely and efficient output in line with production plans.
It is not enough to only observe and supervise; when necessary, one must be willing to wholeheartedly perform and demonstrate any task at any time, and be prepared to work with their own hands.
Must have comprehensive knowledge of full bakery production processes, including dough preparation, baking techniques, ingredient handling, temperature control, hygiene standards, and packaging procedures.
Ensure production processes are conducted according to food safety, hygiene, and GMP (Good Manufacturing Practices) standards.
Monitor critical production parameters (e.g., temperature, weight, baking time, humidity) and ensure they are maintained as per process requirements.
Review and verify batch records, process documentation, and ensure compliance with all regulatory and company guidelines.
Collaborate with the QA, Maintenance, and Supply Chain teams to ensure smooth production flow and high product quality.
Lead and guide production line operators to maintain productivity and operational discipline.
Identify process bottlenecks, deviations, or quality issues and take appropriate corrective and preventive actions.
Train junior staff and operators on SOPs, equipment handling, and food safety practices.
Assist in implementing lean manufacturing practices and continuous improvement initiatives.
Prepare daily production reports and submit to management, highlighting performance, issues, and improvement areas.
