Role
1. Production Planning
• Plan daily and weekly production based on outlet orders, forecast and production capacity.
• Ensure production schedules are properly arranged to meet delivery requirements.
• Coordinate with Operations and other departments to ensure smooth production planning.
2. Production Execution
• Oversee the daily production activities and ensure all products are prepared according to the required standards and recipes.
• Monitor the production process, manpower allocation and production timeline.
• Ensure production targets are achieved within the required time.
3. Quality Control
• Ensure all products meet the required quality, taste, appearance, weight and consistency standards.
• Monitor production processes and take corrective action when quality issues are identified.
• Work closely with the team to maintain consistent product quality.
4. Food Safety / GMP / Halal
• Ensure all kitchen operations comply with food safety, GMP and Halal requirements.
• Ensure proper hygiene, sanitation, personal hygiene and food handling practices are followed.
• Support internal and external audits and ensure any findings are properly addressed.
5. Raw Material & Packaging Control
• Monitor the availability and usage of raw materials and packaging materials.
• Ensure materials are properly stored, handled and used according to FIFO/FEFO requirements.
• Minimise material shortages, over-usage and unnecessary wastage.
6. Finished Goods / Chiller / Freezer
• Ensure finished goods are properly labelled, stored and handled according to the required standards.
• Monitor chiller and freezer temperatures and ensure proper storage conditions are maintained.
• Ensure stock rotation and product shelf life are properly controlled.
7. Order Fulfilment
• Ensure all customer and outlet orders are prepared accurately and on time.
• Coordinate with the production team to prioritise orders according to delivery schedules.
• Monitor order accuracy and ensure there are no missing or incorrect items.
8. Delivery Preparation & Handover
• Ensure finished products are properly checked, packed and prepared for delivery to outlet.
• Coordinate with the Operations and Allocation team to ensure products are delivered according to schedule.
9. Manpower & Training
• Plan and allocate manpower according to daily production requirements.
• Monitor staff performance, attendance and productivity.
• Provide training and coaching to ensure staff are competent and follow the required SOPs and work standards.
10. Cost / Yield / Wastage Control
• Monitor production costs, product yield and wastage.
• Identify the causes of excessive wastage and implement corrective actions.
• Ensure raw materials are used efficiently to achieve the required yield and cost targets.
11. Documentation
• Ensure all production, quality, food safety and stock records are properly completed and maintained.
• Ensure documents are accurate, updated and available for audit or reference.
12. Continuous Improvement
• Identify opportunities to improve production efficiency, product quality, cost and manpower utilisation.
• Review existing processes and recommend improvements where necessary.
• Work with the team to implement continuous improvement initiatives and improve overall kitchen performance.