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.