Overall Description
- Manage daily operations of the Central Kitchen.
- Set targets, tasks, and timelines.
- Maintain clear communication with Management and Production team.
- Monitor production progress and correct delays.
- Manage schedules, manpower, and equipment.
- Improve productivity, reduce waste, and optimize efficiency.
- Enforce SOPs from raw material receipt to final cooking.
- Assess staff performance and recommend promotions/appraisals.
- Review manpower and resources for efficiency.
Warehouse Management
- Supervise raw material and finished goods inventory.
- Control inventory costs and minimize wastage.
- Organize storage ergonomically to support FIFO/FEFO.
Compliance to Quality and Standards
- Ensure compliance with audits and certifications.
- Monitor and enforce machinery maintenance.
- Enforce hygiene, health, and safety in line with MOM, NEA, SFA, and FSSC 22000.
Job Requirements
- Diploma or higher with food manufacturing experience.
- Strong knowledge of FSSC 22000, ISO 22000, HACCP, and Halal Certification.
- Proficient in Excel and inventory systems.
- Self-driven, mature, and open-minded.
- Able to work 6 days a week and on public holidays.
