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