Kerja Sepenuh Masa Production Supervisor, Gaji tinggi MYR 3,500 di LA JUICERIA SUPERFOODS SDN BHD - Maukerja

1. Candidate must possess at least a SPM, Diploma or higher in related field. (Fresh Graduates we welcome).
2. Comfortable working in a diverse kitchen team especially foreign staff. 
3.  Able to handle the physical aspects of the role (e.g. standing long hours, lifting
   heavy kitchen items when needed,hot product.
4. Proven experience in a supervisory role within a manufacturing and kitchen environment.
5. Hands-on commitment to getting the job done.
6. Excellent communication and interpersonal skills.
7. Proven ability to direct and coordinate operations.

We need staff that experiences in production process from A to Z, and more important that he/she have experiences work in central kitchen or hot kitchen.

1. Production Planning
   - Review daily and weekly production orders
   - Plan ingredient consumption and pre-preparation.
   -Monitor cooking times, temperatures, and batch sizes to ensure efficiency
2. Quality Control
   - Conduct visual and taste checks on all finished products.
   - Ensure all recipes are followed accurately.
   - Report any quality issues or deviations immediately.
   - Maintain consistent taste, presentation and portion standards.
   - Conduct regular audits and implement corrective actions.
3. Operational Management
   - Oversee daily food production, preparation, and distribution to outlets.
   - Able to handle the physical aspects of the role (e.g. standing long hours, lifting heavy kitchen items when needed.
   - Ensure compliance with food safety, hygiene, and regulatory standards.
   - Optimize workflow, equipment usage, and resource allocation.
4. Strategic Leadership
   - Develop and implement operational strategies for the central kitchen.
   - Align kitchen operations with company goals and brand standards.
5. Coordination & Team Management
   - Comfortable working in a diverse kitchen team, including foreign staff.
   - Lead, train, and motivate kitchen staff.
   - Manage scheduling, performance reviews, and staff development.
6. Inventory & Stock Handling
   - Check and prepare ingredients needed for production.
   - Monitor stock levels and report shortages to the supervisor or kitchen manager.
   - Reduce wastage through proper planning and handling.
7. Financial Oversight
   - Control food costs, labour costs, and minimize wastage.
   - Prepare and manage budgets, forecasts, and reports.
8. Innovation
   - Collaborate with chefs and R&D teams to develop new menus and products.
   - Introduce process improvements and modern cooking technologies.
9. Vendor & Supply Chain Management
   - Source and negotiate with suppliers for quality ingredients.
   - Monitor inventory levels and ensure timely procurement.