Production Supervisor

Responsibilities:

• To personal and food hygiene control procedures
• Effectively communicate all safety procedures to all respective staff and jobs are performed in a safety manner
• All food materials’ (input) availability, expiry date, equipment conditions and cleanliness are checked before every batch of production
• All meal and equipment (output) are checked according to specifications before passing on to the next section on time
• All necessary production data according to customer and internal specifications such as temperature, output and time records are accurately recorded
• Deliver efficient production through cross sections communication
• In charge of holiday operations
• Familiar with up-to-date customers specifications, production schedule and operating procedures and performed accordingly
• To recognize food materials (input), collect, handle and process correctly according to hygiene procedures and specifications
• To apply on-the-job trained food knowledge to report any food quality issues from visual, smell, packaging and expiry date check
• All necessary work information is displayed prominently at work place and being communicated
• Aware of daily work and food hazards and report to Chefs/ Supervisors
• Rotated in various job positions and to be multi-skilled
• Coach staff to work with positive attitude and resolve staff relationship issues
• Identify and train successors within team
• Team perform the best house keeping, safety and hygiene standards at workplace
• Check and understand airline and internal work instructions through emails
• Review and update all SSOP and notice at workplace
• Organize staff to participate in company programme and recommend training and development plan to management
• Manage all airline and CDI equipment inventory and achieve high level of utilization
• Secure necessary cross departmental support to PRO to improve quality and efficiency performance
• Propose work plan and report to management for quality and efficiency improvement with Cost & Benefit Analysis
• Work and process design, application of systems and automation to improve productivity and service standards (e.g. portioning and appearance)
• Support new business development
• All respective staff is proficient in using company information system to summarise and verify production volume to requirement (e.g. pax load, uplift ratio, overflow and aircraft type) in order to avoid food wastage

Requirements:

• Complete secondary school
• Minimum 2 years' related working experience in Food Manufacturing / Retails Industry with minimum 1 year in supervisory level
• Capable to work independently to schedule production, manpower and equipment according to airline/ internal specifications
• Proficient use of industrial engineering knowledge such as scheduling, time and motive study, flow analysis and survey
• Familiar with all operational and productivity parameters and advice any good use or upgrade needs of information systems
• Familiar with documentation and verify work instructions, customer specifications and information system data
• Good report writing skills
• Good analytical, summary and reporting skills
• Proficiency in PC applications such as MS Word and Excel

Cathay Dining is an Equal Opportunities Employer. Personal data provided by job applicants will be used strictly in accordance with our personal data policy and for recruitment purposes only. For more details regarding data privacy, you may refer to the Applicant Privacy Policy under our official web site. Candidates not notified within six weeks may consider their application unsuccessful. All related information will be kept in our file for up to 24 months.

Requisition ID: 679