Production Leader (Central Kitchen)

GOOD JOB CREATIONS (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

GOOD JOB CREATIONS (SINGAPORE) PTE. LTD. is seeking a production supervisor to lead a team of 10–25 operators, manage end‑to‑end daily schedules for preparation, cooking, assembly, packaging, and chilling, and ensure strict GMP/HACCP compliance.

The role involves staff rotations, safety briefings, and documentation of CCPs, quality logs, and waste reports while driving continuous improvement and adherence to food safety standards in a refrigerated environment.

Qualifications

• Minimum 2 years of supervisory or management experience in a manufacturing environment.
• Experience in food manufacturing, preferably within fresh‑chilled, cook‑chill, or ready‑to‑eat production environments.
• Basic computer skills for data entry, reporting, and production documentation.
• Ability to work in refrigerated environments of approximately 4°C for extended periods.
• Knowledge of GMPs, HACCP, CCPs, and food safety requirements.
• Understanding of temperature control requirements and chilled food safety principles is an added advantage.
• Ability to operate and perform basic troubleshooting of production equipment, including conveyors, sealers, chillers, and metal detectors.
• HACCP, FSSC 22000, BRC, SQF, or equivalent food safety certification is an added advantage.
• Experience in allergen management and sanitation verification is an added advantage.
• Knowledge of Lean, 5S, or other continuous improvement methodologies is an added advantage.

Responsibilities

• Lead, supervise, and motivate a team of 10–25 production operators during assigned shifts.
• Execute daily production schedules across preparation, cooking, assembly, packaging, and chilling operations.
• Assign tasks, manage staff rotations, and monitor production line performance to meet output targets.
• Support hands‑on production activities during peak demand periods, workforce shortages, or training sessions.
• Conduct pre‑shift briefings on safety, quality requirements, production objectives, and team assignments.
• Manage workforce deployment and break schedules to maintain operational continuity.
• Enforce compliance with GMP, hygiene standards, uniform requirements, and PPE usage.
• Monitor and document CCPs, including cooking temperatures, chilling performance, product sealing, and coding accuracy.
• Perform routine quality inspections and implement corrective actions for non‑conformances.
• Maintain accurate production documentation, including batch records, quality logs, waste reports, and equipment checklists.
• Promote workplace safety through incident reporting, safety briefings, and adherence to operational safety procedures.
• Train and mentor employees on equipment operation, production procedures, food safety requirements, and quality standards.
• Support cross‑training initiatives to improve workforce flexibility and operational resilience.
• Monitor production efficiency, reduce waste, and support continuous improvement initiatives.
• Troubleshoot minor equipment issues and coordinate with maintenance teams for major repairs.
• Manage raw material availability and oversee product changeovers, including allergen‑cleaning verification.
• Oversee sanitation activities and ensure completion of cleaning and housekeeping standards in line with food safety requirements.

Skills

Supervisory experience

Food manufacturing

GMP/HACCP

Quality documentation

Data entry

Cold environment

Tools

Conveyors

Sealers

Chillers

Metal detectors

Job description

Responsibilities

• Lead, supervise, and motivate a team of 10 to 25 production operators during assigned shifts.
• Execute daily production schedules across preparation, cooking, assembly, packaging, and chilling operations.
• Assign tasks, manage staff rotations, and monitor production line performance to meet output targets.
• Support hands‑on production activities during peak demand periods, workforce shortages, or training sessions.
• Conduct pre‑shift briefings on safety, quality requirements, production objectives, and team assignments.
• Manage workforce deployment and break schedules to maintain operational continuity.
• Enforce compliance with Good Manufacturing Practices (GMP), hygiene standards, uniform requirements, and personal protective equipment (PPE) usage.
• Monitor and document Critical Control Points (CCPs), including cooking temperatures, chilling performance, product sealing, and coding accuracy.
• Perform routine quality inspections and implement corrective actions for non‑conformances.
• Maintain accurate production documentation, including batch records, quality logs, waste reports, and equipment checklists.
• Promote workplace safety through incident reporting, safety briefings, and adherence to operational safety procedures.
• Train and mentor employees on equipment operation, production procedures, food safety requirements, and quality standards.
• Support cross‑training initiatives to improve workforce flexibility and operational resilience.
• Monitor production efficiency, reduce waste, and support continuous improvement initiatives.
• Troubleshoot minor equipment issues and coordinate with maintenance teams for major repairs.
• Manage raw material availability and oversee product changeovers, including allergen‑cleaning verification.
• Oversee sanitation activities and ensure completion of cleaning and housekeeping standards in line with food safety requirements.

Requirements

• Minimum 2 years of supervisory or management experience in a manufacturing environment.
• Experience in food manufacturing, preferably within fresh‑chilled, cook‑chill, or ready‑to‑eat production environments.
• Basic computer skills for data entry, reporting, and production documentation.
• Ability to work in refrigerated environments of approximately 4°C for extended periods.
• Knowledge of Good Manufacturing Practices (GMPs), HACCP, Critical Control Points (CCPs), and food safety requirements.
• Understanding of temperature control requirements and chilled food safety principles is an added advantage.
• Ability to operate and perform basic troubleshooting of production equipment, including conveyors, sealers, chillers, and metal detectors.
• HACCP, FSSC 22000, BRC, SQF, or equivalent food safety certification is an added advantage.
• Experience in allergen management and sanitation verification is an added advantage.
• Knowledge of Lean, 5S, or other continuous improvement methodologies is an added advantage.

We regret that only shortlisted candidates will be notified. However, all applications will be updated to our resume bank for future opportunities.

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