Kitchen Production Supervisor

The Kitchen Production Supervisor (KPS) is responsible for the direct supervision and execution of day-to-day kitchen production activities at station level. The role ensures that all production tasks are carried out accurately, efficiently, and in strict compliance with company SOPs, R&D-developed procedures, and food safety standards.

The KPS acts as the frontline leader on the production floor, translating production plans into actual output by guiding, monitoring, and supporting kitchen staff across assigned stations. The role ensures that daily production targets are achieved while maintaining consistency, quality, and discipline in execution.

Working closely with the Kitchen Production Manager, the KPS plays a critical role in maintaining operational control, enforcing standards, and ensuring readiness for audits and continuous production demands.

• Supervise assigned kitchen stations and ensure smooth, efficient workflow during daily production
• Execute production plans and schedules as directed by the Kitchen Production Manager
• Ensure all cooking procedures are followed exactly as prescribed by R&D, with no unauthorized deviations
• Monitor daily production output to ensure targets for volume, quality, and timelines are met
• Enforce strict compliance with SOPs, HACCP, food safety, and sanitation standards
• Conduct station-level checks to ensure cleanliness, proper handling, and safe food practices at all times
• Ensure all required production records, logs, and documentation are accurate and properly maintained
• Support preparation for audits by ensuring station readiness, staff compliance, and documentation completeness
• Identify and immediately address deviations, errors, or inefficiencies in production
• Escalate operational issues, risks, or quality concerns to the Kitchen Production Manager in a timely manner
• Guide, instruct, and monitor kitchen staff to ensure proper execution of tasks and adherence to standards
• Assist in training and onboarding of new staff, including reinforcement of SOPs and food safety practices
• Maintain discipline, order, and accountability among kitchen personnel during operations
• Monitor portioning, yield, and ingredient usage to support food cost control
• Minimize waste and rework through proactive supervision and corrective action
• Coordinate with QA and other departments during inspections, validations, and routine checks
• Support trial runs and product rollouts by ensuring correct execution at station level

• Strong supervision and hands-on production control
• Solid understanding of HACCP, food safety, and SOP-driven environments
• High attention to detail and consistency in execution
• Ability to manage and direct kitchen staff effectively on the floor
• Strong sense of accountability and ownership of assigned stations
• Good communication and coordination skills
• Ability to work under pressure in fast-paced production environments
• Organized and systematic in approach to tasks and monitoring
• Practical problem-solving and decision-making skills

• Culinary degree, food technology degree, or equivalent professional training
• Minimum 3–5 years of kitchen or food production experience, with at least 1–2 years in a supervisory role
• Experience in central kitchens, commissaries, or large-scale production environments preferred
• Working knowledge of HACCP, food safety, and SOP-based production systems
• Experience supervising kitchen staff and managing station-level operations
• Basic computer literacy for documentation and reporting
• Strong work ethic, reliability, and ability to enforce discipline on the production floor
• Willingness to work flexible hours based on operational requirements

• Full-time, operations schedule of 48 hours per week (6 days per week)
• Due to production demands, overtime may be required, including evenings, weekends, and holidays