1. Collaborate with sales, marketing & operation teams to create production plans that align with demand forecasts, inventory levels and production capacity.
2. Collaborate with procurement teams to ensure that raw materials and finished products are available when needed and that inventory levels are optimized to minimize waste and reduce costs.
3. Conduct random check on ingredients / raw products received from suppliers to ensure that the received products meet the minimum requirements in quality and temperature as per regulations.
4. Quality assessment of in-process and finished products
5. Conduct audit check on the production process to ensure proper cleaning, cutting, disjoining, deboning, and trimming of meat are carried out and conduct checks to minimize any wastage and spoilage. Prepare a recommendation plan to reduce the occurrence.
6. Communicate regularly with various stakeholders, such as procurement team, production team, sales team, and export team to keep them updated on production schedules, inventory levels and any issues that may arise.
7. Oversees the coordination and management of effective and efficient resource allocation and cost through multi-skilling and multi-tasking and ensuring its profitability.
8. Ensure that production processes comply with relevant regulations, industrial standards, and company policy, such as HACCP guidelines, MUIS and Halal standards, health and safety, environmental and work to improve compliance where necessary.
9. Work closely with various teams to ensure that production schedules are optimized, and products are manufactured efficiently and to the required quality standards.
10. Uphold high standards of hygiene and food safety at all times.
11. Ensure production and processes are running smoothly, identify any bottlenecks or issues that may impact production schedules and work with operation teams to develop solutions.
12. Review processes with QC team and procurement team:
i. in selection of raw materials from suppliers
ii. to monitor the monthly inventory record to ensure that it is accurately maintained and reported; and
iii. to ensure continuous improvement.
13. Ensure proper handling, cleanliness and maintenance of the butchery, cold rooms, materials, and equipment.
14. Develop standard operating procedure and document food preparation for future reference and for use to train and transfer knowledge to the team.
15. Perform other duties as assigned by the manager in-charge.
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