Trưởng Phòng Trung Tâm Chế Biến Thực Phẩm

- Responsible of division’s operating, costs and PA control.

- Responsible for quality and FSH control.

- Responsible for productivity and efficiency of the Division

- Prepare periodical report

- Identify and carry out for improvement action of problems, measures to prevent recurrence.

- Manage operations with minimal problems and efficient personnel management.

- Operations duties

- Cost and loss control

- Manpower management

- Rules and Regulations compliance

- Other duties

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 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.

- 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

- University/College degree

- 5 yrs experience in monitoring, experience and knowledge in bakery are an advantage

- Sharp in F&B

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

- Self-disciplined with ability to work independently

Benefits:

- 13-month salary

- Performance bonus

- Meal at canteen

- 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