Production Supervisor (Pastry)

Key Responsibilities

1. Production Operations

• Supervise and monitor production lines to meet daily output, efficiency, and quality targets.
• Allocate manpower and assign tasks to Line Leaders and Operators based on production schedules.
• Ensure raw materials, packaging, and equipment are available before production starts.
• Minimize downtime and wastage through effective troubleshooting and quick response.

2. Quality & Food Safety Compliance

• Enforce compliance with Good Manufacturing Practices (GMP), HACCP, ISO 22000, Halal, and other relevant standards.
• Work closely with QA/QC to maintain product quality and address non-conformities.
• Ensure hygiene, sanitation, and cleanliness of production areas at all times.

3. People Management

• Supervise and provide guidance to Line Leaders and Operators to ensure smooth line operation.
• Conduct daily shift briefings to communicate targets, issues, and updates.
• Train, coach, and develop staff on SOPs, safety, and food safety practices.
• Monitor staff discipline, attendance, and performance, escalating issues to the Production Executive when necessary.

4. Reporting

• Record and submit daily production reports (output, rejects, downtime, manpower usage).

5. Health & Safety

• Enforce compliance with workplace safety standards and procedures.
• Conduct safety briefings and ensure staff use PPE correctly.
• Report and investigate incidents, accidents, and near misses on the shop floor.

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Requirements

• Diploma/Degree in Food Science, Food Technology, Manufacturing, Engineering, or related field.
• Minimum 2–4 years of supervisory experience in a pastry/dessert production environment.
• Knowledge of production processes, GMP, HACCP, ISO standards, and SOP compliance.
• Strong leadership, communication, and team management skills.
• Hands-on, proactive, and able to solve problems quickly.
• Willing to work on shifts.