Management Trainee, Bakery

1. Bakery Operations

• Lead in daily bakery production including preparation, baking, and finishing of products
• Ensure consistency in product quality, taste, and presentation
• Follow standard operating procedures (SOPs) and recipes accurately
• Support opening and closing duties of the bakery outlet/production kitchen

2. Food Safety & Hygiene

• Adhere to hygiene and food safety regulations
• Maintain cleanliness of workstation, equipment, and storage areas
• Monitor expiry dates and proper storage of ingredients
• Participate in internal and external audits

3. Inventory & Cost Control

• Assist in stock receiving, rotation (FIFO), and inventory checks
• Support monitoring of wastage and report discrepancies
• Assist in basic cost control initiatives (portioning, yield management)

4. Training & Development

• Participate in structured training rotations across bakery functions
• Learn production planning, scheduling, and workflow management
• Attend workshops on leadership, communication, and operational excellence

5. Team Support & Leadership Exposure

• Support supervisors in coordinating daily operations
• Assist in guiding junior staff or new hires when required
• Demonstrate leadership potential through initiative and responsibility