Responsibilities
- Lead, supervise, and motivate a team of 10 to 25 production operators during assigned shifts.
- Execute daily production schedules across preparation, cooking, assembly, packaging, and chilling operations.
- Assign tasks, manage staff rotations, and monitor production line performance to meet output targets.
- Support hands-on production activities during peak demand periods, workforce shortages, or training sessions.
- Conduct pre-shift briefings on safety, quality requirements, production objectives, and team assignments.
- Manage workforce deployment and break schedules to maintain operational continuity.
- Enforce compliance with Good Manufacturing Practices (GMP), hygiene standards, uniform requirements, and personal protective equipment (PPE) usage.
- Monitor and document Critical Control Points (CCPs), including cooking temperatures, chilling performance, product sealing, and coding accuracy.
- Perform routine quality inspections and implement corrective actions for non-conformances.
- Maintain accurate production documentation, including batch records, quality logs, waste reports, and equipment checklists.
- Promote workplace safety through incident reporting, safety briefings, and adherence to operational safety procedures.
- Train and mentor employees on equipment operation, production procedures, food safety requirements, and quality standards.
- Support cross-training initiatives to improve workforce flexibility and operational resilience.
- Monitor production efficiency, reduce waste, and support continuous improvement initiatives.
- Troubleshoot minor equipment issues and coordinate with maintenance teams for major repairs.
- Manage raw material availability and oversee product changeovers, including allergen-cleaning verification.
- Oversee sanitation activities and ensure completion of cleaning and housekeeping standards in line with food safety requirements.
- Minimum 2 years of supervisory or management experience in a manufacturing environment.
- Experience in food manufacturing, preferably within fresh-chilled, cook-chill, or ready-to-eat production environments.
- Basic computer skills for data entry, reporting, and production documentation.
- Ability to work in refrigerated environments of approximately 4°C for extended periods.
- Knowledge of Good Manufacturing Practices (GMPs), HACCP, Critical Control Points (CCPs), and food safety requirements.
- Understanding of temperature control requirements and chilled food safety principles is an added advantage.
- Ability to operate and perform basic troubleshooting of production equipment, including conveyors, sealers, chillers, and metal detectors.
- HACCP, FSSC 22000, BRC, SQF, or equivalent food safety certification is an added advantage.
- Experience in allergen management and sanitation verification is an added advantage.
- Knowledge of Lean, 5S, or other continuous improvement methodologies is an added advantage.
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EA Personnel Name: Rhys Goh Hui Ming
EA Personnel Reg. no.: R2198664
EA License no.: 07C5771