KEY RESPONSIBILITIES:
- Resource Forecasting: Anticipate and plan for resource needs to meet production demands.
- Standards and SOPs: Develop and implement food production standards and SOPs to enhance efficiency and quality.
- Workstation Inspection: Ensure cleanliness and organization of workstations to maintain hygiene standards.
- Central Production Operations: Manage all aspects of central kitchen operations for a smooth workflow.
- Hygiene Compliance: Ensure strict adherence to food and beverage hygiene policies.
- High-Volume Production: Lead high-volume food production operations, consistently meeting targets and quality standards.
- Loss/Risk Prevention: Implement strategies to manage and mitigate loss and risk in the production process.
- Quality Management: Address non-compliant quality cases and implement corrective actions.
- Production Line Management: Oversee the production line to ensure optimal performance and efficiency.
- Production Scheduling: Create and manage production schedules for timely product output.
- Quality Systems: Develop and maintain quality systems to ensure product consistency and safety.
- Production Output Monitoring: Monitor production output levels to ensure they meet targets.
- Process Improvement: Suggest modifications to existing processes to enhance efficiency and quality.
- Recipe Translation: Adapt and translate recipes for mass production, ensuring consistency and quality.
- R&D: Participate in new product development and improvement initiatives (R&D experience is a bonus).
QUALIFICATIONS:
- Proven experience in a food production environment.
- Strong supervisory skills with the ability to lead and motivate a team.
- Excellent knowledge of food production standards and hygiene practices.
- Strong problem-solving skills with the ability to resolve production/quality issues.
- Experience in developing and implementing SOPs and quality assurance processes.
- Ability to manage production schedules and monitor output levels effectively.
- R&D experience is a plus.
