Job Description: Oversee daily production operations including ingredient cutting, portioning, cooking, and assembly.
Develop and execute weekly production schedules to meet store and B2B order deadlines.
Monitor line efficiency, labor utilization, and material yield implement process improvements to reduce waste.
Coordinate with procurement and warehouse teams to ensure raw material availability.
Lead shift supervisors and production line staff conduct performance reviews and training.
Requirements: 5+ years of experience in food production management, preferably in central kitchen or catering.
Strong knowledge of continuous improvement tools (e.g., Lean, 5S, or Kaizen).
Proven ability to manage production KPIs (on-time delivery, yield rate, labor efficiency).
Basic financial acumen to control COGS and overhead.
Familiarity with food safety regulations (HACCP/ISO 22000).
Diploma or degree in Food Science, Industrial Management, or related field.