Location: Hail A popular cuisine restaurant Job Overview We are looking for an experienced lab supervisor in managing and operating food production labs. The candidate should be capable of overseeing daily production operations, managing refrigerators and inventory, and ensuring product distribution to branches according to the highest standards of quality and food safety. Tasks and Responsibilities * Direct supervision of all daily lab operations. * Managing production processes and ensuring plan execution. * Following up on the receipt, preservation, and storage of raw materials according to health requirements. * Supervising refrigerators and cooling/freezing rooms and ensuring their operational safety. * Monitoring product quality throughout all production stages. * Applying food safety systems and approved health requirements. * Following up on branch order preparation and ensuring their distribution in specified quantities and times. * Coordinating with the operations management and branches to meet operational needs. * Preparing daily, weekly, and monthly production reports. * Monitoring waste, reducing losses, and improving operational efficiency. * Supervising lab employees, assigning tasks, and raising performance levels. * Ensuring continuous cleanliness of the lab, equipment, and tools. * Monitoring expiration dates and storage and rotation mechanisms (FIFO / FEFO). Required Qualifications * Previous experience in supervising food production labs. * Good knowledge of quality and food safety systems. * Ability to manage work teams and achieve operational targets. * High skills in planning, organization, and follow-up. * Proficiency in preparing operational reports. * Ability to work under pressure and solve problems. Preferred Qualifications * Certificates in food safety (HACCP or ISO 22000 or equivalent). * Experience in restaurants or central food factories. * Knowledge of inventory and production management systems. Key Performance Indicators (KPIs) * Adherence to the daily production plan. * Percentage of on-time branch order fulfillment. * Waste and loss percentage. * Product quality level. * Adherence to food safety standards. * Efficiency of inventory and refrigerator management. * Lab readiness for inspection and health control.