Food Production Manager

Food Production Manager

traditional sector - handmade process .

MANUFACTURING

1. Daily Production & Scheduling

• Manage daily operations: Oversee the entire food production line from raw ingredients to final packaging.
• Scheduling: Plan and execute production schedules to ensure all orders are completed on time.
• Resource allocation: Assign tasks to kitchen and factory staff to maximize daily output.

2. Food Safety & Quality Control

• Maintain hygiene standards: Enforce local health department rules, HACCP, and general Good Manufacturing Practices (GMP).
• Quality checks: Monitor ingredients and finished goods to ensure consistency in taste, appearance, and packaging.
• Waste management: Track and minimize ingredient wastage to control food costs.

3. Team Leadership & Safety

• Supervision: Lead, motivate, and manage a team of food production workers and supervisors.
• Training: Conduct onboarding and continuous training for staff regarding equipment operation and safety protocols.
• Workplace safety: Ensure all factory equipment is operated safely and that staff wear appropriate personal protective equipment (PPE).

4. Inventory & Equipment Maintenance

• Stock control: Coordinate with the procurement team to ensure standard levels of raw materials and ingredients are always in stock.
• Machine upkeep: Schedule routine cleaning and maintenance for food processing machinery to prevent breakdowns.

Key Performance Indicators (KPIs)

• Production Yield: Meeting or exceeding daily/weekly production volume targets.
• Food Safety Audit Score: Zero critical violations during internal or external hygiene inspections.
• Wastage Rate: Keeping food ingredient waste below the company's designated target percentage.