Factory Manager

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.
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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.