Oversee and manage all daily production operations to ensure efficiency, quality, and adherence to production schedules within the restaurant chain.
Implement and maintain robust inventory control systems for raw materials, ingredients, and finished goods, minimizing waste and optimizing stock levels.
Ensure strict compliance with all food safety standards, hygiene regulations, and quality assurance protocols throughout the production process.
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Production Management
Food Service Operations
Inventory Control
Quality Assurance
Team Leadership
Cost Management
Process Improvement
Staff Training
Food Safety Standards
Supply Chain Management
Develop and execute operational strategies to achieve production, quality, delivery, and cost targets while aligning manufacturing activities with business objectives.
Lead daily factory operations, including production, planning, engineering, quality, maintenance, procurement, inventory management, and logistics to ensure efficient and reliable execution.
Drive capacity planning, factory layout optimization, capital investment initiatives, and New Product Introduction (NPI) collaboration across departments.
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Production Management: Oversee daily production of the CNC department, formulate production plans, and ensure on-time and quality completion of orders.
Equipment and Technology: Manage CNC equipment maintenance, debugging and technical improvement, and solve technical problems in production.
Team Management: Responsible for recruitment, training, scheduling and performance evaluation of CNC operators, and improve team efficiency.
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Production Management: Oversee daily production of the CNC department, formulate production plans, and ensure on-time and quality completion of orders.
Equipment and Technology: Manage CNC equipment maintenance, debugging and technical improvement, and solve technical problems in production.
Team Management: Responsible for recruitment, training, scheduling and performance evaluation of CNC operators, and improve team efficiency.
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