Production Manager

JOB DESCRIPTION

1.    Position:                                          Jr. Food Technologist/ Production executive

2.    Experience Criteria :                        1-3 years of relevant experience

3.    Target Industry:                                Bakery (Bread, Parathas, Tortillas), Snacks Food & Condiments (preferably extruded products, tortilla chips etc)

4.    Roles & Responsibilities     

A.   Functional:

·  Production planning, scheduling, individual goal setting (for those reporting directly to the position and ensuring M-o-M target achievement of production.

·  Vendor identification, evaluation, and quality checking. Making reference checks of customers to ensure validated registration and “ON-BOARDING” of suppliers of the company.

·  Training of line staff about good manufacturing practices and maintaining superior hygiene.

·  Undertake various quality management processes and ensure good quality of products.

·  Plan and execute various business project related responsibilities related to operations, site commissioning, event management etc.

·  Identifying opportunities for cost reduction in product inputs or business processes.

·  Presenting various management reports in the format required by management.

·  Evaluating new product development opportunities and presenting business cases to the management.

·  Systematic Documentation, filing and maintenance of production and quality related official records and indexing.

·  Develop new products and commercialization road map including equipment identification, ingredient planning, equipment trials and ensure successful adoption of products by intended/targeted customers.

·  Physically work with machinery, processing equipment and ensure 100 pc uptime and maintenance.

·  Ensure operator training and quality control.

B.   Organizational-

· Periodically provide inputs, performance reports and plans to Managing director or any person so deputed by him for determining business performance, organizational processes and strategic decision making.                    

· To set high standards of professional and individual excellence that can  be emulated by peers and subordinates and be adopted as “best-  practices” from time to time.

o    To promote the organization as a reputed employer as well as a consumer brand by adopting unquestionable moral standards and ethical business practices.

5.    Professional Qualification : BTech (FOOD TECHNOLOGY)/ Mtech (FOOD TECHNOLOGY), Bsc (Food Science), Msc (Food Science), BHM (F&B and Baking Specialization), Bsc (Microbiology & Food Sciences).