Senior Production Supervisor

Job Summary

Responsible for overseeing high-volume food production operations, ensuring the efficient preparation of ready-to-eat meals, hot kitchen products, sauces, and other cooked food items. This role leads production teams, maintains food quality and safety standards, optimizes production efficiency, and ensures products consistently meet company specifications and customer expectations.

• Supervise and lead the daily operations of the hot kitchen and ready-to-eat food production.
• Plan, organize, and monitor daily production schedules to ensure timely order fulfillment.
• Ensure consistent quality, taste, portioning, and presentation of all ready-to-eat products and sauces.
• Monitor adherence to standardized recipes, cooking procedures, and production specifications.
• Lead, coach, and develop production staff to achieve productivity, quality, and safety targets.
• Ensure compliance with Good Manufacturing Practices (GMP), HACCP, food safety, sanitation, and workplace safety standards.
• Monitor production yields, minimize waste, and implement cost-control initiatives.
• Coordinate with Procurement, Warehouse, Quality Assurance, and R&D to ensure the availability of raw materials and smooth production flow.
• Troubleshoot production issues and implement corrective actions to prevent downtime and product quality concerns.
• Conduct regular quality inspections and ensure all finished products meet company standards.
• Monitor equipment utilization and coordinate preventive maintenance to minimize production interruptions.
• Prepare production reports, monitor key performance indicators (KPIs), and recommend continuous process improvements.
• Support new product launches, recipe standardization, and production trials.
• Ensure compliance with company policies, regulatory requirements, and food manufacturing standards.
• Perform other duties assigned by Management.

• Bachelor's Degree in Culinary Arts, Hospitality Management, Food Technology, Nutrition, Hotel and Restaurant Management, or a related field.
• At least three (3) years of supervisory experience as a Chef or Production Supervisor in a commissary, food manufacturing, central kitchen, hotel, restaurant, or large-scale food production facility.
• Proven experience supervising high-volume hot kitchen operations and ready-to-eat food production.
• Strong background in preparing and producing sauces, soups, braised dishes, roasted products, and other cooked food items.
• Experience leading production teams and managing daily production schedules.
• Knowledge of food safety regulations, HACCP, GMP, and quality management systems.
• Strong leadership, coaching, and people management skills.
• Excellent planning, problem-solving, and decision-making abilities.
• Proficient in inventory management, production planning, and cost control.
• Willing to work on shifting schedules, weekends, and holidays when required.