Role and Responsibilities
· Manage, control and coordinate of all production processes to ensure food products are produce on time and meet the quality standards.
· Ensure the cost of production and product quality achieve the targeted goal.
· Review, investigate, resolve and identify the root cause of any problems which may be causing nonconforming products thereby maintaining productivity.
· Evaluate operating procedures and ensure systems are implemented to control overall quality of product, to meet the customer’s requirements.
· Develop strategies to improve product quality, ensure the products are produced within standard of quality, productivity and costs.
· Review, investigate and to resolve any production lapses, quality issues and external complaints timely.
· Establish a “Employee Safety” and “Food Safety” culture and ensure that it is communicated to the production team for compliance.
· Ensure that the production area is kept clean and in auditable condition at all times.
· Work closely with the maintenance team to ensure equipment preventive and corrective maintenance are in excellent condition to ensure smooth and efficient production.
· Proven experience working as Production Team Leader or relevant position.
· Implement and work closely with production team to reduce wastage, improve production efficiency and productivities and improve cost saving measures.
Technical Knowledge
· Familiar with Halal and Kosher legal requirements
· Knowledge in ISO9001, ISO14001, FSSC22000 and HACCP
· Good knowledge in food labelling regulatory requirements
· Familiar with food regulations for product development in S.E.A countries and overseas countries.
Pre-requisites
1. Minimum 10 years relevant production experience in Food manufacturing environment.
2. Knowledge in brewing Soy Sauce
3. Fluent in both written and spoken Japanese language as frequent communication with head office management and client is required.
