- Supervising Production:
- Overseeing the daily activities of production staff, ensuring adherence to production schedules and quality standards.
- Managing Staff:
- Assigning tasks, monitoring performance, providing guidance and training to production line workers.
- Ensuring Safety and Compliance:
- Enforcing safety procedures, monitoring food safety protocols (like HACCP), and maintaining a clean and organized work environment.
- Quality Control:
- Conducting regular inspections of production processes, equipment, and finished products to ensure they meet quality standards.
- Problem-Solving:
- Identifying and resolving issues that arise during production, including equipment malfunctions, process bottlenecks, and personnel matters.
- Communication:
- Effectively communicating with other departments (quality control, maintenance, etc.) to facilitate smooth operations and address any issues.
- Reporting and Documentation:
- Maintaining accurate records of production data, employee attendance, and any incidents or issues.
- Training and Development:
- Assisting with the training of new employees and providing ongoing training and development opportunities for existing staff.
- Inventory Management:
- Monitoring raw material and ingredient levels, potentially assisting with ordering and receiving.
Qualifications
- Must be a graduate of Food Technology, Nutrition, Hotel & Restaurant Management, Culinary Arts, Engineering or any related course
- Experience in bakery commissary is an advantage
- Experience in Food Manufacturing is preferred
- Knowledgeable in all aspect of manufacturing, material and inventory management, production planning and control.
- Must posses a strong leadership and organizational skills
- Strong communication and interpersonal skills
- Self-motivated and and an efficient problem solver
- Knowledgeable in good manufacturing procedure (GMP), SOP, HACCP and food safety management system
Benefits
HMO
Rice Subsidy
Vitamin C
Birthday Gift certificate
Flu Vaccine
Leaves (convertible to cash)
