Production Baker at Bakangizo Pharmacy & Stores

Job Description

• Bake a minimum of 2,000 loaves of bread daily with the team while maintaining quality, taste, and consistency.
• Ensure bread varieties (white, wheat, multigrain, etc.) are produced according to demand.
• Prepare and bake a variety of pastries, rolls, doughnuts, cakes, pies, and other baked items.
• Innovate new recipes and seasonal products to attract and retain customers.
• Work effectively with the bakery team, production staff, and other departments to meet daily targets.
• Provide guidance to assistant bakers and ensure smooth workflow.
• Ensure all baked goods meet company standards for taste, texture, appearance, and freshness.
• Monitor ingredients and raw material usage to minimize waste.
• Operate ovens, mixers, and bakery equipment safely and efficiently.
• Maintain cleanliness and hygiene in the bakery area, adhering to food safety and health regulations.
• Monitor inventory levels and report shortages of ingredients or supplies.
• Be available to work overnight shifts to meet high-volume production demands.
• Flexibility to work weekends and holidays as required.

Requirements & Qualifications

• Proven experience as a Baker in a retail, commercial, or industrial bakery setting.
• Strong knowledge of bread-making and pastry production.
• Ability to meet high-volume production targets without compromising quality.
• Skilled in operating bakery equipment and handling large-scale production.
• Creativity in developing new recipes and baked varieties.
• Physical stamina and ability to stand for long hours and lift heavy baking trays.
• Excellent teamwork, time management, and organizational skills.
• Willingness to work overnight shifts, weekends, and public holidays.

Preferred Qualifications

• Certificate or Diploma in Baking / Culinary Arts (an advantage but not mandatory).
• Experience in managing or training bakery assistants.
• Familiarity with modern baking trends and customer preferences.

Key Performance Indicators (KPIs):

• Ability to meet or exceed daily bread production target (2,000+ loaves).
• Consistency in product quality across branches.
• Minimal wastage of raw materials.
• Timely delivery of baked goods to branches.
• Team collaboration and adherence to hygiene/food safety standards.