Production Executive

Job Description

Position: Senior Production Executive

Location: Sanga Reddy, Mahbubnagar, Telangana - Akshaya Patra Foundation – Centralized Kitchen

Role Purpose

The Senior Production Executive is responsible for supervising daily food production operations in the centralized kitchen, ensuring timely preparation, quality, hygiene, safety, and adherence to Akshaya Patra Foundation’s SOPs while meeting large-scale meal production targets.

• Key Responsibilities
• Production Operations
• Supervise and monitor day-to-day food production activities as per approved menus and production plans.
• Ensure timely preparation and dispatch of meals as per school schedules.
• Coordinate with Stores, Quality, Maintenance, and Distribution teams for smooth operations.
• Monitor batch-wise cooking processes and ensure standardization of taste and quality.
• Quality, Hygiene & Safety
• Ensure strict compliance with GMP, GHP, and food safety standards.
• Maintain high standards of personal hygiene, kitchen sanitation, and equipment cleanliness.
• Ensure compliance with FSSAI guidelines and internal/external audit requirements.
• Support Quality team during audits and implement corrective actions for observations.
• Team Supervision & Manpower Management
• Supervise production staff, cooks, and kitchen helpers.
• Allocate manpower effectively to meet daily production targets.
• Train staff on SOPs, hygiene practices, safety procedures, and disciplined work culture.
• Monitor attendance, productivity, and discipline of production staff.
• Process Control & Reporting
• Ensure adherence to SOPs for raw material usage, cooking, and waste control.
• Monitor production losses, rejections, and deviations; take corrective measures.
• Maintain daily production records, logs, and reports.
• Track and support MTS (Material to Subsidy) targets and cost control initiatives.
• Continuous Improvement
• Identify opportunities to improve productivity, quality, and efficiency.
• Support implementation of process improvements and best practices.
• Assist HOD in achieving production KPIs and operational excellence goals.
• Qualifications & Experience
• Education: Diploma / Graduation in Hotel Management, Food Technology, or relevant discipline (preferred).
• Experience: Minimum 4–6 years of experience in large-scale food production / industrial kitchens.
• Prior experience in NGOs, centralized kitchens, food processing units, or institutional catering is an advantage.
• Skills & Competencies
• Strong knowledge of large-scale food production processes.
• Good understanding of food safety, hygiene, and audit requirements.
• Leadership and team-handling skills.
• Ability to work under pressure and meet strict timelines.
• Basic computer knowledge for reports and records.
• Commitment to discipline, ethics, and organizational values.
• Work Environment
• Centralized kitchen with early morning operations.
• Requires standing for long hours and supervising shop-floor activities.
• May require extended working hours during peak operational needs.