JOB OBJECTIVE Meet the production schedule on time and as planned, making optimal use of human resources and material resources while adhering to quality, food safety, occupational health and safety, cost, and other relevant standards and policies. JOB RESPONSIBILITIES It is the Supervisor’s responsibility to ensure that personnel under their supervision comply with Good Manufacturing Practices (GMPs) and properly manage personnel safety through KYT (Kiken Yochi Training) programs and institutional training initiatives, thereby fulfilling the production program on time, with appropriate responsiveness, standard cost, and established quality. ACTIVITIES * Monitor staff attendance to ensure compliance with staffing requirements. * Assume general responsibilities as a member of the HACCP team in place of the Production Manager during their absence. * Coordinate production activities across all departments based on the production schedule. * Supervise personnel under supervision to ensure compliance with applicable standards, quality and safety policies, and current certifications, etc. * Verify that processes and documentation per department conform to established guidelines. * Supervise discipline and order across all areas. * Ensure production lines start on time and as scheduled, and remain operational. * Review inventories and material rotation. * Inspect production lines to assess worker performance, machinery condition, and product quality. * Coordinate with Maintenance to implement preventive and corrective maintenance activities. * Ensure personnel under supervision perform monitoring, adhere to required frequencies, maintain accurate records, and receive necessary training. * Implement corrective and preventive actions described in the HACCP manual and establish control measures; execute the annual work plan. * Prepare daily shift startup and shutdown reports. * Comply with allergen control procedures and procedures for non-conforming products. BASIC KNOWLEDGE Handling of perishable food products. Personnel management. Basic Microsoft Office software proficiency. Production process knowledge. Good Manufacturing Practices (GMPs). Safe Quality Food (SQF) standard. Inspection and Certification for Meat Products (TIF). Laboratory for Food Testing (LFT). Hazard Analysis and Critical Control Points (HACCP). EDUCATION Bachelor’s degree in Industrial Engineering or related field. EXPERIENCE At least one year of experience in a similar position.