Supervise and Lead Production Staff:Manage a team of food production workers, chefs, and kitchen staff. Assign tasks, provide training, and ensure staff comply with food safety, quality, and sanitation standards. Foster a positive and efficient work environment.
Food Production Management:Oversee day-to-day food production processes to ensure timely, high-quality, and cost-effective output. Manage production schedules and ensure deadlines are met. Adjust production processes as needed to meet changing demands or resolve issues.
Quality Control:Ensure all food products meet company standards and comply with food safety regulations Monitor product quality and consistency, conducting regular inspections and quality checks. Implement corrective actions if food safety or quality standards are compromised.
Inventory and Resource Management:Monitor and manage inventory levels of raw ingredients, supplies, and finished products. Ensure that resources are used efficiently, and waste is minimized. Collaborate with procurement teams to order ingredients and materials in a timely manner.
Process Improvement:Analyze production processes to identify opportunities for improvement in efficiency, productivity, and cost reduction.
Health and Safety Compliance:Enforce health and safety regulations in the workplace, ensuring all staff adhere to sanitation and hygiene protocols. Ensure proper handling, storage, and disposal of food products and waste.
Cost Management:Track production costs and work to stay within budget. Identify cost-saving opportunities while maintaining product quality. Prepare reports on production costs and recommend cost-effective solutions.
Collaboration and Communication:Work closely with other departments (e.g., sales, marketing, distribution) to ensure production meets demand and product specifications. Communicate with suppliers and vendors to ensure the timely delivery of quality ingredients and materials. Provide regular updates to upper management on production performance, challenges, and opportunities.
