Operations Assistant - FP

Role overview

Generic production and compliance duties

• Coordinate production schedules, safety practices and communication across internal departments to support targets and KPIs.
• Support trials and product launches with cross-functional teams, including food safety, quality, hygiene, engineering and new product development.
• Maintain HACCP production records, wastage and label-verification records; recommend improvements to reduce waste and errors.
• Follow QHSE, food-safety and safety procedures, including FIFO, work-order checks, PPE and standard operating procedures.

ERP and planning duties

• Maintain ERP data and reports, assist with upgrades and troubleshooting, and identify process improvements.
• Upload recipes and updates, notify finance for cost roll-ups, record supplier receipts and order raw materials based on the master production schedule.
• Update production schedules and meal lists, coordinate daily production activities, analyze demand and orders, and assist with capacity planning.

Specifications, product development and administration

• Manage commercial product labels and maintain specifications and assembly routings; align product records across named specification systems.
• Prepare meals and ready-to-heat products for sensory evaluations, maintain benchmark meal stock and evaluation records, and communicate specification changes.
• Support NPD menu creation and product development; manage employee records, Coupa requests, invoices, reports, files, schedules, timekeeping, attendance and leave records.

Food production and equipment support

• Support production resource scheduling and work orders; monitor meal presentation and production quality and help implement corrective actions.
• Attend engineering meetings, track action points, conduct risk assessments and report hazards.
• Perform basic equipment maintenance and fault diagnosis with engineering support, document maintenance, and assemble components according to bills of materials.

Qualifications

• High school diploma or equivalent.
• Minimum three years of experience in the hospitality or food-related industry.
• Additional education or certification in administration or hospitality is preferred.
• Proficiency in Microsoft Office; strong verbal and written communication, teamwork, task management, information verification, prioritization and personal accountability.