Production Supervisor (for MID & NIGHT Shift)

Duties and Responsibilities of a Production Supervisor (Food Manufacturing)

1. Operations Supervision

• Oversee daily commissary operations to ensure smooth, efficient production and distribution
• Supervise food preparation, packing, and dispatch activities according to production schedules
• Ensure all processes follow approved recipes, portion controls, and quality standards
• Coordinate with production, warehouse, logistics, and branch/store teams

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2. Staff Supervision and Leadership

• Supervise commissary staff including cooks, food handlers, packers, and utility personnel
• Assign daily tasks, monitor attendance, and manage work schedules
• Train new employees on food safety, standard operating procedures (SOPs), and equipment use
• Enforce company policies, discipline guidelines, and safety rules
• Motivate staff to maintain productivity and teamwork

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3. Food Safety, Hygiene, and Compliance

• Ensure compliance with food safety standards (HACCP, GMP, sanitation procedures)
• Monitor proper food handling, storage, temperature control, and sanitation practices
• Conduct regular inspections of work areas, tools, and equipment
• Ensure compliance with local health and sanitation regulations
• Prepare for and assist during internal or external food safety audits

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4. Quality Control

• Ensure food products meet company quality standards before release
• Check product appearance, taste, portion size, labeling, and shelf life
• Address quality issues, wastage, or customer complaints promptly
• Implement corrective actions to prevent recurring issues

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5. Equipment and Facility Management

• Ensure all commissary equipment and tools are clean, functional, and properly used
• Report equipment breakdowns and coordinate repairs or maintenance
• Monitor utility usage (water, gas, electricity) to support cost control
• Maintain commissary cleanliness and proper layout for efficiency and safety

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6. Documentation and Reporting

• Prepare daily production reports, inventory reports, and manpower attendance records
• Maintain food safety logs, temperature records, and sanitation checklists
• Submit incident reports, corrective action reports, and audit documentation
• Communicate operational updates to management

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7. Cost Control and Productivity

• Control food costs by monitoring usage, yield, and waste
• Assist in improving processes to increase efficiency and productivity
• Recommend improvements in workflow, staffing, or resource usage

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8. Coordination and Communication

• Coordinate with management, quality assurance, warehouse, logistics, and store/branch teams
• Communicate production issues, shortages, or delays clearly and promptly
• Participate in meetings related to operations planning and performance improvement

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9. Other Responsibilities

• Perform other duties assigned by management related to commissary operations
• Assist during peak periods, system changes, or emergency situations

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Key Competencies

• Leadership and people management
• Knowledge of food safety and sanitation
• Attention to detail and quality
• Organizational and time management skills
• Problem-solving and decision-making
• Ability to work under pressure