The WAREHOUSE SUPERVISOR (Production) is responsible for leading and controlling the overall butchery production operation to ensure productivity, product quality, HACCP compliance, hygiene standards, and operational efficiency are consistently achieved.

This role acts as the key person for the production operation, overseeing daily manpower arrangement, production planning, workflow control, hygiene management, equipment condition, and coordination with related departments to ensure smooth operation and on-time output.

• Lead and control daily butchery production operations.
• Manage receiving, cutting, portion, packing, labeling, and staging activities.
• Ensure production output meets daily target and customer requirements.
• Monitor productivity, product yield, and reduce product waste.
• Ensure FIFO/FEFO stock rotation is followed properly.
• Supervise and manage IS and OS production staff.
• Arrange manpower and daily work assignment based on workload.
• Train and guide staff on working process, hygiene, and safety requirements.
• Monitor staff discipline, attendance, and teamwork.
• Ensure all operations follow HACCP, food safety, hygiene, and sanitation standards.
• Monitor product temperature, cleanliness, PPE usage, and staff hygiene practices.
• Ensure all processing areas, machines, and tools are cleaned properly after operation.
• Conduct routine hygiene checks and follow company SOP.
• Ensure product quality, freshness, and presentation meet company standards.
• Coordinate with Warehouse, Commercial, and Sales teams for production planning.
• Ensure all machines and equipment are used properly and safely.
• Maintain machine cleaning and sanitation after operation.
• Follow machine maintenance schedule and report any issue immediately.
• Maintain clean, safe, and organized working area.
• Handle operational issues and urgent production requirements quickly and professionally
• Arrange manpower and daily work assignment based on workload.

• Minimum 2–3 years’ experience in butchery, food production, or meat processing operation.
• High school diploma or equivalent / Bachelor’s degree in business, or a related field.
• Microsoft Office (Word, Excel, PowerPoint)
• Able to prepare simple reports and production records
• Good command of both written & spoken English
• Patience, flexibility, problem solving, able to work under pressure, team-oriented