1. Operations and Production Management
- Cost and Capacity Control: Able to accurately calculate costs for ingredients, labor, utilities, etc., promptly identify waste and irregularities, and ensure stable profit margins.
- Production Planning and Scheduling: Able to create production plans based on order volume, seasonal demand, and inventory levels, arrange shifts reasonably, and avoid “people waiting for materials” or “materials waiting for people.”
- Process Optimization: Familiar with central kitchen production processes, capable of continuously improving SOPs to increase efficiency and reduce rework rates.
2. Food Safety and Quality Control
- Regulatory Knowledge: Understands Singapore food safety regulations (SFA, NEA) and export standards, ensuring 100% compliance in factory operations.
- Quality System Development: Able to establish and implement standardized systems for raw material inspection, process monitoring, and finished product testing.
- Traceability and Emergency Response: In case of food safety issues, able to quickly trace batches and organize recalls to minimize risks and losses.
3. Supply Chain and Resource Integration
- Supplier Management: Skilled in negotiation to lower raw material costs without compromising quality, avoiding reliance on a single supplier.
- Inventory Management: Able to control inventory turnover rates to reduce product expiry and overstock.
- Contingency Skills: Can quickly find alternative solutions when faced with material shortages or logistics delays.
4. Team Management and Culture Building
- Leadership: Able to motivate senior employees for stable output while helping new staff become productive quickly.
- Conflict Resolution: Capable of resolving workshop disputes and cross-departmental issues to ensure uninterrupted production.
- Execution: Delivers on commitments without delay and ensures tasks are implemented effectively.
5. Data and Analytical Skills
- Data Awareness: Able to interpret production reports, cost analysis sheets, and waste rate data to optimize decision-making.
- Tool Proficiency: Skilled in using ERP systems or Excel for production, inventory, and cost analysis and forecasting.
6. Personality and Values
- Steadiness and Attention to Detail: Handles large amounts of daily detail in the central kitchen, knowing that carelessness can cause serious issues.
- Responsibility: Holds a strong sense of mission for food safety and protecting company interests.
- Integrity: Acts with fairness in finance, materials, and personnel arrangements, without favoritism or personal gain.