Production & Master Scheduling: Develop, manage, and optimize master production schedules (MPS) to ensure on-time delivery while maximizing factory capacity.
Material Requirements Planning (MRP): Oversee raw material availability, balance inventory levels, and minimize waste or stockout risks.
Capacity & Demand Alignment: Collaborate with Sales, Procurement, and Operations to align production capabilities with market demand forecasts.
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Customer Service & Order Taking: Greet customers warmly, explain menu options (such as explaining different sambal spice levels or meat choices), and accurately take orders using the POS system.
Food Assembly & Portioning: Plate the Nasi Lemak Kukus or Nasi Kukus quickly and neatly, ensuring the correct amount of rice, signature sambals, condiments, and side dishes (like crispy Ayam Goreng Berempah) are served according to brand SOPs.
Table Service & FOH Upkeep: Deliver food to tables efficiently, clear soiled dishes promptly, and wipe down tables and chairs to maintain a clean, inviting dining area.
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