Production Supervisor (Fresh-Chilled Food Manufacturing)

[Job ID: 1672923]

Location: Tai Seng

5-days work week (Mon-Sun, 8hrs between 8am-10pm)

Responsibilities

• Lead, supervise, and motivate a team of 10-25 production operators during assigned shifts.
• Execute daily production schedules across preparation, assembly, cooking, packaging, and chilling operations.
• Assign tasks, manage job rotations, and monitor production output to achieve operational targets.
• Support hands-on production activities during peak demand, manpower shortages, or training periods.
• Conduct pre-shift briefings covering safety, quality, production objectives, and work assignments.
• Enforce Good Manufacturing Practices (GMP), hygiene standards, and personal protective equipment (PPE) compliance.
• Monitor and document Critical Control Points (CCPs), including cooking temperatures, chilling performance, and product coding accuracy.
• Perform routine quality inspections and initiate corrective actions for quality or food safety deviations.
• Maintain accurate production, quality, waste, and equipment records.
• Promote workplace safety and ensure compliance with safety procedures in refrigerated production environments.
• Train, coach, and cross-train team members on production processes, equipment operation, quality standards, and workplace safety.
• Monitor line performance, troubleshoot minor equipment issues, and coordinate with maintenance teams when required.
• Minimize waste through effective material control, portion management, and efficient product changeovers.
• Verify sanitation activities, allergen control measures, and housekeeping standards.
• Participate in continuous improvement initiatives to enhance productivity, quality, and operational efficiency.

Requirements

• Diploma or Degree in Food Technology and Manufacturing, Food Science & Technology, Applied Science (Food Technology) or any related field.
• Minimum 2 years of management experience in a manufacturing environment.
• Proven experience in a supervisory or team leadership role.
• Basic computer proficiency for data entry, reporting, and documentation.
• Able to work for extended periods in a refrigerated environment (approximately 4°C).

Advantages

• Knowledge of GMPs, HACCP, CCPs, and food safety protocols.
• Knowledge of chilled food safety principles and temperature control requirements.
• Ability to operate and perform basic troubleshooting of production equipment.
• Formal food safety certifications, including HACCP, FSSC 22000, BRC, or SQF.
• Experience with allergen management and sanitation verification.
• Knowledge of continuous improvement methodologies such as Lean and 5S.

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