Factory Manager
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Requirement：
Diploma or above in Food Science, Manufacturing, or related fields.
Minimum 5 years of experience in food production or factory management.
Experience in central kitchen operation is a must
Good understanding of equipment maintenance and workflow optimization.
Good communication and problem-solving skills.
Physically fit for factory environment.