Head, Production (Certified Master Butcher)

at  CTES Consulting Pte Ltd

Our client is actively searching for a Head, of Production (Certified Master Butcher)
If you are a dynamic individual seeking a new career opportunity, read further!

THE IDEAL CANDIDATE WILL NEED TO HAVE THE FOLLOWING QUALITIES AND EXPERIENCE:

• Certified Master Butcher preferable ( qualify certificate from Austria, Switzerland and Germany)
• Preferable ten (10) years of working with Ham, sausages and marinated products ( pork & chicken )
• Competent working knowledge and experience in the HACCP program
• Experience managing a large ham and sausages production facility
• Solid knowledge and skills in ham and sausages production processes and recipe

• Responsible for production of all products within the company.
• Oversees the coordination and management of effective and efficient resource allocation and cost through multi-skilling and multi tasking and ensuring its profitability.
• Expected to uphold high standards of hygiene and food safety at all times
• Conduct checks to minimize any wastage and spoilage. Prepare a recommendation plan to reduce the occurrence.
• Conduct audit check on the production process to ensure proper cleaning, cutting , disjoining , boning and trimming of beef, veal , pork , chicken and turkey are carried out.
• Conduct random check on ingredients / raw products received from suppliers to ensure that the received products meet the minimum requirements in quality and temperature as per regulations.
• Ensure proper handling, cleanliness and maintenance of the butchery, cold rooms, materials and equipment .
• Ensure that all associates adhere to hygiene policy and standards the relevant regulatory authorities set and HACCP guidelines.
• Work with QC team and Purchaser in selection of raw materials from suppliers
• Work with Purchaser to monitor the monthly inventory record to ensure that it is accurately maintained and reported .
• Review processes with QC team and purchaser to ensure continuous improvement
• Quality assessment of inprocess and finished products
• Record and document recipes and food preparation for future reference and for use to train and transfer knowledge to the team .