Food Production Supervisor

Job Responsibilities:

Place daily orders for Central Kitchen according to usage

Maintain inventory levels and ensure stocks are sufficient for daily production

Receive goods from warehouse and segregate goods for storage

Assign workers on daily tasks to ensure smooth production and

Supervise workers to ensure workers followed SOP

Plan workers’ weekly work schedule

Ensure sufficient workers to support daily operation

Ensure equipment are all in good condition and report on the breakdown

Responsible in solving production issues and make appropriate decision

Train worker in specific stations and cross-train where necessary

Key in Finished Good production in ERP system

Responsible to report all issues to the management

Ensure raw materials in chiller/ freezer/ dry store are well organized

Follow HACCP standard in Central Kitchen

Any other responsibilities that assigned by superior

Skills & Specifications:

Written Comprehension – the ability to read and understand information and ideas presented in writing

Oral Expression – the ability to communicate information and ideas in speaking so others will understand

Written Expression – the ability to communicate information and ideas in writing so others will understand

Oral Comprehension – the ability to listen to and understand information and ideas presented through spoken words and sentences

Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions

Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action

Attention to Detail - the ability to keep their eyes on a lot of elements: food standards, costs, safety, etc

Leadership Skills - the ability of rallying the team during heavy shifts, resolving conflicts and getting the job done

Organizational Skills – the ability to keep work schedules, production and cleaning schedules in organized manner

Job Requirements:

Possess at least Diploma or higher in Culinary Arts or Hospitality Management

Must possess excellent communication and supervisory skills

At least 1-2 years of experience in related field

Possess knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods

Willing to work on Weekend or Public Holidays