Production Manager

Duties and Responsibilities 2.1 Production Planning • Develop daily and weekly production plans based on app orders, subscriptions, and the requirements of operational sites and school cafeterias. • Determine the required quantities of each product based on actual orders and approved forecasts. • Prepare production schedules and allocate tasks across preparation, cooking, and packaging stages. • Ensure that all products are ready for delivery and distribution within the specified deadlines. • Coordinate with Sales, Operations, and Logistics to update production plans in response to changes in demand. 2.2 Central Kitchen Management • Supervise all production stages, from raw material receipt to final product preparation for distribution. • Organize production lines and allocate responsibilities among department heads, chefs, and production workers. • Ensure compliance with company recipes, production sheets, and approved portion weights. • Monitor kitchen production capacity and optimize the utilization of equipment and resources. • Address operational bottlenecks and production delays, implementing corrective measures to prevent recurrence. 2.3 Cost Control and Waste Reduction • Monitor meal and product production costs in coordination with the Finance and Cost Control Departments. • Ensure compliance with the quantities and weights specified in approved recipes. • Monitor raw material consumption, waste, spoilage, and production variances. • Analyze the causes of increased costs or reduced productivity and develop corrective action plans. • Improve the efficient use of raw materials, energy, and labor without compromising quality. • Monitor actual production and compare it against planned quantities and approved orders. 2.4 Quality and Food Safety • Ensure compliance with food safety requirements at all stages of production. • Monitor temperatures and ensure proper storage, handling, cooling, and packaging practices. • Ensure the implementation of hygiene and sanitation procedures and the prevention of cross-contamination. • Ensure compliance with approved specifications for meals, ingredients, and portion sizes. • Monitor production dates, expiry dates, and the traceability of products and raw materials. • Ensure compliance with food allergen requirements applicable to products and customers. • Coordinate with the Quality Officer to address observations and non-conformities and implement corrective actions. 2.5 Raw Materials and Inventory Management • Determine raw material requirements based on production plans. • Coordinate with Procurement and Warehouse Departments to ensure the availability of required materials. • Monitor the shelf life of raw materials and ensure proper storage conditions. • Prevent unexpected shortages, excess inventory, and expiry of raw materials. • Review raw material issuance and reconcile actual consumption against approved recipes and quantities produced. 2.6 Employee Management and Productivity • Determine workforce requirements based on production volume and shift schedules. • Allocate tasks and define responsibilities for each department and production stage. • Monitor attendance, discipline, productivity, and compliance with work procedures. • Train employees on recipes, operating procedures, quality standards, and food safety requirements. • Evaluate the performance of department heads and employees and develop productivity improvement plans. • Coordinate with Human Resources regarding recruitment, training, and staff replacement based on operational requirements. 2.7 Packaging, Preparation, and Delivery • Ensure that products are packaged according to approved specifications and designated portion weights. • Verify the accuracy of labels, product information, production dates, and expiry dates. • Reconcile prepared quantities against app orders, subscriptions, and operational site requirements. • Coordinate with Logistics and Distribution to ensure orders are prepared and delivered on time. • Monitor packaging and preparation errors, quantity shortages, and damaged products, and address their root causes. 2.8 Reporting and Monitoring • Prepare daily reports detailing planned, produced, and delivered quantities. • Prepare reports on waste, spoilage, and raw material consumption. • Monitor production costs and productivity for each production line or department. • Document delays, non-conformities, and corrective actions. • Submit periodic management reports highlighting challenges, operational requirements, and opportunities for performance improvement. • Bachelor's degree in Food Science, Food Manufacturing, Production Management, or a related field. • At least 5–7 years of practical experience in food production, including experience managing a central kitchen or food production facility. • Experience in production planning, recipe management, cost control, and inventory management. • Knowledge of food safety systems, including HACCP and the principles of ISO 22000. • Ability to analyze production data, prepare reports, and monitor performance indicators. • Strong leadership and organizational skills, with the ability to manage teams across multiple shifts. • Experience in healthy meal production, food subscription services, school catering, or institutional catering is preferred.