Sr. Manager, Production - CPU

Job Summary:

Plans, organizes, directs, and controls the CPU Production activities and staff within the area of responsibilities in order to achieve the company’s set goals and objectives.

Job Description:

• Achieves agreed objectives of the section through optimum use of manpower, facilities, equipment, and other resources.

• Supervises and prepares food products in accordance with customer demand for food presentations, suggestions, and developments.

• Maintains the highest professional food quality and sanitation standards.

• Records and verifies catering product specifications related to all food presentations.

• Plans, organizes, forecasts, establishes, and executes schedules, programs, and procedures to meet customer and in-house demands at all times with respect to quality, recipes, equipment, safety, and on-time performance.

• Establishes and maintains information and communication systems to ensure all information, changes, revised procedures, and regulations are transmitted to all concerned personnel and implemented without delay.

• Prepares and submits reports as per established schedules and procedures and constantly reports progress of the assigned sections.

• Assists in planning and handling of peak operations, namely Ramadan, Pre and Post-Hajj, and Umrah.

• Ensures CPU production of meals in conformity with airline customer specifications.

• Establishes and maintains a yield and recipe book in own section to standardize high quality of all products.

• Initiates development and upgrading of CPU Production procedures in own section.

• Attends daily and monthly CPU Production meetings and maintains open lines of communication with management.

• Monitors date marking to ensure that no expired products are provisioned for consumption.

• Prepares the section’s yearly activity plan with the assistance of Executive Chefs, Head Chefs, and Sous Chefs.

• Prepares monthly reports for the activities of assigned areas.

• Takes alternative actions when raw material shortages occur and informs concerned sections for appropriate action.

• Investigates any complaints or deviations from standards and deadlines, taking corrective actions as necessary.

• Develops and enforces contingency plans to meet unforeseen operational demands.

• Computes manpower requirements based on time studies and workload assessments and monitors departmental productivity through weekly performance systems.

• Evaluates and reviews the performance of the sections on a monthly and quarterly basis to determine the attainment of targets and objectives.

• Reviews existing procedures and suggests or develops improvements in work methods and efficiency within the section.

• Hires, trains, and supervises the work of food and CPU Production staff.

• Schedules and coordinates the work of chefs, cooks, commis, and other kitchen employees to ensure food preparation is economical and technically correct.

• Establishes measures to minimize food and supply wastage.

• Implements training to increase knowledge of safety procedures, sanitation, and accident prevention principles.

• Conducts food tastings for each meal to ensure consistent high quality.

• Prepares data for the budget in the area of responsibility and takes corrective actions to ensure financial goals are met.

• Evaluates food products to ensure quality standards are consistently maintained.

• Attends relevant trainings, such as cost-saving programs, to enhance operational efficiency.

• Provides staff discipline and recommendations for good performance.

Skills

• Advanced knowledge of food production principles and practices.

• Proficient knowledge of human resources management.

• Excellent knowledge of BOH systems, ordering, and inventory.

• Excellent communication skills.

• Strong ability to meet deadlines.