Key Responsibilities

• Set, monitor, and adjust oven temperatures, baking times, conveyor speeds, and airflow according to product recipes and specifications.
• Meet daily/shift production targets while minimising waste and energy consumption.
• Assist maintenance teams during scheduled servicing and changeovers between product runs.
• Coordinate with dough preparation, moulding and cutting, packaging, and other production sections for smooth workflow.
• Conduct in-process quality checks (visual inspection, sampling for weight, colour, moisture, crispness).
• Identify and segregate defective or under/over-baked products and report issues immediately.
• Perform pre-start checks, routine cleaning, and basic preventive maintenance of ovens and related equipment.
• Strictly follow Good Manufacturing Practices (GMP), HACCP principles, and company hygiene protocols.
• Accurately record production data, temperatures, batch numbers, downtime, and quality observations in log sheets or digital systems.

Required Qualifications & Experience

• Certificate/Diploma in Food Technology, Baking Technology, electrical and mechanical or related field is an added advantage.
• Minimum 4 years experience operating industrial ovens in a bakery, biscuit factory, or food processing plant preferred.
• Basic understanding of baking processes, temperature control, and food safety principles.
• Familiarity with Diesel ovens, continuous baking systems is desirable.