Material Resource Planner

b Production b The Jobholder is responsible for ensuring that the catering orders are received from the Operations Department are properly distributed in the Kitchen Sections and meals are handed-over on- time and as per the stipulated specifications and standards b Concept Development b The Jobholder is responsible for performing daily activities including collating extracting data from daily Production activities Bills of Material BOM validation update cooking routing set-up amp update preparing yield compilation report amp new raw material assessment report b Key Result Area b 1 Receive catering orders from operations and distribute to concerned sections in production thereby facilitating smooth flow of information 2 Ensure equipment is available as required at various sections in Production Department and coordinate to arrange the same with Operations Staff 3 Ensure the final product is handed over to the Operations Staff on time and as per specifications in the Catering order with regard to count special meals and type of meal 4 Apply the Quality Policy and Quality System established in accordance with ISO international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality PolicyConcept Development 5 Compiling status and performance reports and submitting them to management in a timely manner6 Planning and organizing ahead for raw materials required for the cooking and effective utilization of ingredients management with minimizing wastage7 Organize team meetings and production trials for new products and existing process re-development and QR forms assisting concept development team to develop recipes for RND purposes 8 Plan to improve daily or weekly production schedules and ensure that production projections are met Production 9 Check the final product before transferring from Production to Operations to ensure quality quantity hygiene and temperature are correct as per specifications and standards 10 Maintain special meal records and other relevant documentation as per standard formats11 Receive meals returned from Operations Department because of delayed cancelled flights and ensure that the same is utilized as advised by the concerned Production Staff 12 Report non-conformance temperature records and advise production staff to ensure that prepared food is as per established hygiene requirements b Knowledge Skills and Minimum Experience b b Qualification Higher Secondary School or Equivalent qualificationSkills b 1 Strong interpersonal and communication skills and the ability to work effectively within a team environment2 Good knowledge of Airline Meal requirements as well as processes and techniques within an ERP system environment within the Airline Catering environment3 Excellent knowledge of production planning and quality control principles4 Strong organizational and problem-solving skill5 Fluency in the English language6 Good PC Skills7 Ability to work with digital cameras and digital photo file software is an advantage8 Experience in MRP II Manufacturing resource planning b Experience b 1 Minimum 5 years experience in the catering industry2 Of the above 5 years a minimum of 2 years experience in a flight catering facility running ERP systems to manage production and operations is an advantage