Trưởng Phòng Trung Tâm Chế Biến Thực Phẩm

Key Activities:
- Prepare periodical report
- Manage operations with minimal problems and efficient personnel management.
- Identify and carry out for improvement action of problems, measures to prevent recurrence.
- Responsible of division’s operating, costs and PA control.
- Responsible for quality and FSH control.
- Responsible for productivity and efficiency of the Division
Responsibilities:
- Manpower management
- Operations duties
- Other duties
- Cost and loss control
- Rules and Regulations compliance
Operations duties
Merchandise management
- Production management :
• Planning and coordinating production plan between Ghost kitchen and Central kitchen to adapt the demand of all Stores.
• Assure for smoothly operation of Processing Center
• Quick action for back up plan to assure products are fully provided to all Stores in any situation.
- Inventory management:
• Review on month- end stock level to assure all criteria is under control as target
• Work with Merchandising Dept. for any changes/improvement in material assortment, quality and quantity of products.
• 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.
Non- merchandise management
• Manage all of administration work of the kitchens, assure all process are applied in accordance with company&039;s regulations.
• Corporate with Facility HQ to plan for maintenance activity to assure equipment and machine of the kitchen, are always ready for mass production.
• 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
• Corporate with related departments to prepare for any tasks relating to inspection of Goverments
• 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.
• Key contact point to receive and resolve the matter relating to tool & equipment of the kitchens.
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&039;s regulations on food safety and hygiene
• Set up control to prevent risk of loss during delivery process.
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.
- Study on practical situation and propose for innovation to improve cost.
- Take leading role in seeking and working towards solutions to mitigate merchandise loss at all kitchens
Manpower management
- Take part in recruitment & selection activities for Division’s staffing.
- Motivate, training and develop staff in order to encourage their professional development.
- Ensure sufficient manpower during business in ad- hoc situations.
- 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&039;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.
- Monitor DLs, Group Leader(s), General Staff and Promoter’s attendance and attire.
- 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
- Making Efficiency report as timeline
- In charge of sale,GP and operation reports and prepare budget of the whole kitchens. Assure the data is correct and reliable.
- Share information of any arising issues, corporate with related departments to resolve it.
- Build and maintain management system for Processing center
- 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

Qualifications:
- University/College degree
- Sharp in F&B
- 5 yrs experience in monitoring, experience and knowledge in bakery are an advantage
Preferred skills:
- Self- disciplined with ability to work independently
- Good presentation, problem solving and sales skills
- Strong analytical skill, good at data/figures
- Computer skill (Word, Excel, Powerpoint)
- Teamwork skill: Actively promote team work
- Fluency in Vietnamese and English languages (both written and oral)
- Leadership: Acting leadership by example
- Ability to cope with stressful situation at work
Benefits:
- Premium Healthcare
- 13- month salary
- Many opportunities for development (transfer, promotion)
- Staff purchase
- Phone allowance
- Performance bonus
- Meal at canteen
- Transportation allowance
- Full salary social insurance
- Training and learning development
- 13 days annual leaves

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Cập nhật gần nhất lúc: 2026-01-12 01:05:02