Production Planner

Applications are invited for the position of Production Planner

Position within: Production

Reports to: Executive Chef

Location : Dubai International Airport

Category : Culinary

Department : West Wing

Key Accountabilities:
Daily organization, allocation and scheduling of reporting staff to planning activities.

Coordinate between Menu Development and Planning teams with relevant information at requisite times for updates.

Liaise between Production, Supply Chain, Purchasing and Menu Developments to provide required information ensuring comprehension of established ERP database accuracy.

Follow up and co-ordinate with Executive Sous Chef (Planning) Menu Development on daily & long term food forecasting and planning issues.

Calculate food consumption forecasts to concerned stakeholders.

Clarify and get corrected menu data related factors that may affect costs for the organization.

Generation and timely dispatch of daily reports to Management as applicable.

Supervise generation and timely dispatch of Daily Work Order Summaries and other supporting data sheets.

Supervise activities pertaining to stores and transactions with relevance to food transfers.

Provide guidance and support to team members to ensure that departmental objectives are met.

Audit Production and Menu Development to check correct management of the recipe change process.

Establish KPI*s to ensure compliance with processes and measure performances.

Comply with the Company Quality and Occupational Health and Safety Policies.

The role additionally will need to perform certain administrative portfolios and office management tasks in a parallel capacity.

Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.

Essential Requirements & Competencies

Graduate Degree / Diploma in Hotel Management.

Experience in a volume catering environment equivalent to EKFC standards.

Experience in Menu Development or Planning Teams of a flight catering facility running ERP systems to manage productions and operations of live catering environment.

Ability to work and perform under significant pressure in a 24x7 working environment.

A professional manner with the ability to meet targets and achieve results.

Strong planning and organisational skills with the ability to multi-task and manage time effectively.

Demonstrated ability to maintain constructive relationships with others.

High standards of verbal and written communication in English.