Pantry Assembly Supervisor

POSITION SUMMARY

The Food Pantry/Assembly Supervisor oversees the preparation, assembly, and portioning of ingredients and finished products in the pantry/assembly area. This position is responsible for managing a team of assembly staff, ensuring consistent quality and accuracy in assembling meals or ingredients per production requirements. The Food Pantry/Assembly Supervisor maintains workflow efficiency, upholds safety and sanitation standards, and collaborates with the Production Manager to meet production goals.

DUTIES AND RESPONSIBILITIES

A. Supervision of Assembly Operations:

a. Organize and oversee all stages of the assembly process, including ingredient preparation, portioning, packaging, and assembly of various food items.

b. Plan and distribute daily tasks to pantry and assembly team members, ensuring smooth workflow and efficiency to meet production targets.

c. Monitor the quality and consistency of assembled items to ensure adherence to company standards in portion size, packaging, and presentation.

B. Quality Control and Standards Compliance:

a. Inspect ingredients and assembled products to verify quality, freshness, and conformity with portion and recipe specifications.

b. Ensure all products meet established standards for appearance, taste, and texture, making adjustments as needed.

c. Address any issues related to product quality immediately and communicate corrective actions to team members.

C. Training and Team Development

a. Train team members in correct assembly techniques, portion control, and food safety standards, ensuring consistent adherence to production guidelines.

b. Provide ongoing coaching and feedback to staff to help them improve performance and accuracy.

c. Lead by example, promoting a culture of quality, teamwork, and attention to detail among team members.

D. Safety and Sanitation Compliance:

a. Enforce food safety and sanitation protocols in line with HACCP, GMP, and company guidelines, ensuring a clean and safe working environment.

b. Conduct regular inspections of work areas, equipment, and tools, ensuring that all safety and cleanliness standards are strictly followed.

c. Ensure team members wear the appropriate personal protective equipment (PPE) and practice proper hygiene to prevent contamination.

E. Inventory and Stock Management:

a. Monitor inventory levels of ingredients, packaging, and supplies in the pantry area, working closely with the Warehouse team to maintain adequate stock levels.

b. Maintain accurate records of ingredient usage and track waste, implementing waste reduction strategies and FIFO (First In, First Out) stock rotation practices.

c. Report any discrepancies or stock shortages to the Production Manager and assist in inventory ordering as needed.

F. Equipment Handling and Maintenance:

a. Ensure proper handling, usage, and cleaning of pantry equipment, including mixers, slicers, scales, and packing machinery, to prevent breakdowns and prolong equipment life.

b. Schedule and conduct routine equipment cleaning and minor maintenance checks as part of daily and end-of-shift responsibilities.

c. Report any equipment malfunctions or repairs needed to the Maintenance Technician or Production Manager for timely resolution.

G. Documentation and Reporting:

a. Maintain detailed records of daily production metrics, including quantities assembled, portion weights, and any deviations from production standards.

b. Prepare reports on production performance, quality control issues, and process improvements for review by the Production Manager.

c. Document training sessions, safety inspections, and sanitation checks for regulatory compliance.

COMPETENCIES

a. Leadership and Communication: Ability to guide, motivate, and communicate effectively with a team, fostering a productive and positive work environment.

b. Attention to Detail: Precision in monitoring quality, portion control, and adherence to specifications.

c. Organizational Skills: Efficiently manage production schedules, inventory needs, and team assignments to meet deadlines.

d. Problem-Solving: Quick and effective resolution of quality or workflow issues that may arise during production.

e. Technical Proficiency: Familiarity with kitchen and assembly equipment, including safe handling and maintenance practices.

EDUCATION

High school diploma or equivalent; culinary training or certification in food production management is an advantage.

EXPERIENCE

2-3 years of experience in food production, assembly, or kitchen supervision, preferably in a commissary or cloud kitchen setting.

Job Type: Full-time

Pay: Php22, Php23,000.00 per month

Work Location: In person