Production Manager

A leading Saudi sweets and bakery brand operating a high-volume production kitchen that supplies a growing multi-branch retail network. The role owns the full pastry and chocolate production line end-to-end — from recipe execution and new product development to team leadership, food safety, and cost control. Company name shared after initial screening.

We're looking for a Production Chef who has actually run a professional pastry and chocolate operation — not a home baker who scaled up, and not a hotel pastry assistant who only executed someone else's recipes. You know what proper tempering looks like, you can build a praline and bonbon range from scratch, you understand why a mousse fails in summer humidity, and you can hold a production team to the exact same taste and appearance every single batch.

You've owned the recipe book, not just followed it. If your background is purely cafe baking, single-shop production, or hotel banquet pastry without daily volume responsibility, this role isn't the right fit.

• 1. Own the full pastry and chocolate production line — daily output, recipe execution, and final product consistency
• 2. Lead and develop the production team — task allocation, technical training, and on-the-line performance management
• 3. Manage all chocolate work end-to-end — tempering, fillings, pralines, bonbons, molding, packaging, and storage
• 4. Develop new pastry and chocolate products aligned with brand identity and seasonal market direction
• 5. Plan daily production volumes based on sales forecasts and branch orders; minimize waste and over-production
• 6. Enforce HACCP, food safety, and hygiene standards across the production floor at all times
• 7. Manage raw material inventory, supplier coordination, and ordering cycles to avoid stock-outs and excess
• 8. Ensure proper operation, maintenance, and calibration of ovens, tempering machines, and production equipment
• 9. Partner with operations and finance on cost control, recipe costing, and production efficiency targets

• 1. Minimum 5 years of hands‑on production experience in professional pastry and chocolate — this is a requirement, not a preference
• 2. Demonstrated mastery of chocolate tempering, praline and bonbon production, and decorative finishing
• 3. Advanced working experience with mousse, tart, cake, and entremet production at commercial volumes
• 4. Proven track record leading a production team in a high-volume bakery, patisserie, or sweets brand
• 5. Working knowledge of HACCP, food safety standards, and Saudi food regulatory requirements
• 6. Strong understanding of recipe costing, yield management, and waste control
• 7. Hands‑on familiarity with commercial pastry and chocolate equipment — not just front‑of‑house exposure
• 8. Formal culinary or pastry certification (Le Cordon Bleu, Valrhona, Callebaut Academy, or equivalent) is a strong advantage
• 9. Working knowledge of English for vendor and brand communication. Arabic is a strong advantage given the nature of team interaction
• 10. Based in or willing to relocate to Riyadh