Production Supervisor (F&B)

• Possess at least Diploma or higher in Culinary Arts or Hospitality Management
• Must possess excellent communication and supervisory skills
• At least 5 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

• 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 Summary:

The role will be responsible for overall Central Kitchen operations, staff training, stock replenishment, and ensuring cooking methods and procedures are followed and staff is trained on preparation techniques.

Principal Accountabilities:

• 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
• KWSP
• SOCSO
• EIS
• Medical claim included
• Annual and medical leave shall be in accordance with the prevailing Labour Law