Phó phòng Trung tâm Chế biến Thực phẩm

• Monitoring duties
  • Checking operation of production activity.
  • Supervising, evaluating GK and CK daily tasks
  • Verify and approve Purchase order of materials to assure it is in accordance with daily production plan and acceptable
  -Checking daily products, testing, and adjusting, make sure CK delivering all good quality products to all customers and business unit
  - Checking delivery activities ensure delivering is on time
  - Check Monthly Division’s duty roster and manpower schedule.
  - Ensure sufficient manpower during business in ad-hoc situations.
• Operations duties
  a. Merchandise management
  - Production management :
  • Planning and coordinating production plan between Ghost kitchen and Central kitchen to adapt the demand of all Stores.
  • Quick action for back up plan to assure products are fully provided to all Stores in any situation.
  • Assure for smoothly operation of Processing Center
  - Inventory management:
  • Review on month-end stock level to assure all criteria is under control as target
  • Be responsible for inventories management.Verify closing balance of inventory, conduct inspection if abnormal data or high loss occur, improvement action should be applied immedietly to control the issues.
  • Work with Merchandising Dept. for any changes/improvement in material assortment, quality and quantity of products.
  b. Non-merchandise management
  • Ensure FSH,5S, FF standard are implemented and complied by all staff at both CK&GK (Kitchens). Perform monitoring activity to timely detect any deviations from standard and taking corrective action immediatly
  • Key contact point to receive and resolve the matter relating to tool & equipment of the kitchens.
  • Corporate with Facility HQ to plan for maintenance activity to assure equipment and machine of the kitchen, are always ready for mass production.
  • Corporate with related departments to build up guideline/instruction booklet of equipment and machine for staff to reference at the kitchen. Assure all activity relating to labor safety are implemented and responed by all staff.
  • Corporate with related departments to prepare for any tasks relating to inspection of Goverments
  • Manage all of administration work of the kitchens, assure all process are applied in accordance with company's regulations.
  c. Delivery management
  • Optimize delivery cost by carefully consider distribution activity from kitchen to each Store
  • Ensure the products are discharged and arrived on time as determined by each Store.
  • Assure the quality of the products delivered to the stores is in accordance with Aeon's regulations on food safety and hygiene
  • Set up control to prevent risk of loss during delivery proces
• Cost and Loss Control
  - Strictly follow up materials usage to control cost and GP of the kitchens in overal.
  - Coorporate with related departments (MD, IC...) to define root cause and come up with improvement action if abnormal loss happen.
  - Take leading role in seeking and working towards solutions to mitigate merchandise loss at all kitchens
  - Study on practical situation and propose for innovation to improve cost.
• Manpower management
  - Verify and approve manpower planning proposed by DL, responsible for productivity and efficiency of the whole team.
  - Coordinate and supervise necessary training class for operation staff to assure they are skillful and well understand about rule, procedure and standard of production process and company's regulations.
  - Coordinate and re-allocate manpower of production team to maximize efficiency and productivity of the whole Processing center.
  - Review Monthly Division’s duty roster and manpower schedule proposed by Division Leaders to assure manpower are suitable arrangement at each site.
  - Ensure sufficient manpower during business in ad-hoc situations.
  - Monitor DLs, Group Leader(s), General Staff and Promoter’s attendance and attire.
  - Take part in recruitment & selection activities for Division’s staffing.
  - Motivate, training and develop staff in order to encourage their professional development.
  - Identify potential staff for succession planning purposes.
  - Build and promote team work spirit.
• Rules and Regulations
  - Follow all working procedures, the company’s policies, rules and regulations.
  - Check, monitor, remind and guide Division Leader(s), Group Leader(s), General Staff and Promoter(s) to follow the rules and regulations.
• Other duties
  - In charge of sale,GP and operation reports and prepare budget of the whole kitchens. Assure the data is correct and reliable.
  - Be on duty and act as Project leader’s roles when Project leader’s not present at work (i.e. is on leave or on business trip).
  - Other tasks or responsibilities as assigned by Project leader
  - Share information of any arising issues, corporate with related departments to resolve it.
  - Build and maintain management system for Processing center
  - Making Efficiency report as timeline report to south PC manager and GM

• University/College degree
• At least 03 years' experience in food production or in operations involving baking and 02 years' experience in managing a team of at least 10 staff members.

Preferred skills:

• Strong analytical skill, good at data/figures
• Fluency in Vietnamese and English languages (both written and oral)
• Teamwork skill: Actively promote team work
• Leadership: Acting leadership by example
• Good presentation, problem solving and sales skills
• Computer skill (Word, Excel, Powerpoint)
• Ability to cope with stressful situation at work

Benefits:

• 13-month salary
• Performance bonus
• Meal allowance
• Phone allowance
• Transportation allowance
• Staff purchase
• Premium Healthcare
• Full salary social insurance
• 13 days annual leaves
• Many opportunities for development (transfer, promotion)
• Training and learning development

• Qualification: College
• Age: Unlimited
• Job type: Permanent