Job Description

Role Objective

To plan, manage, and control daily food production operations ensuring

quality, food safety, efficiency, cost control, and timely delivery

while maintaining compliance with FSSAI and company standards.

Key ResponsibilitiesProduction Planning & Control

Plan daily and weekly production schedules based on sales forecast and demand. Ensure optimal utilization of manpower, machinery, and raw materials. Monitor production output to meet quantity and delivery timelines. Minimize wastage, rework, and downtime.

Quality & Food Safety

Ensure strict adherence to

FSSAI, hygiene, GMP, and SOP standards

. Monitor product quality, taste consistency, shelf life, and packaging standards. Conduct regular quality checks and corrective actions. Maintain documentation for audits and inspections.

Team Management

Lead and supervise production staff, bakers, helpers, and supervisors. Allocate shifts, manage attendance, productivity, and discipline. Conduct training on hygiene, safety, and operational excellence. Motivate the team to achieve daily production targets.

Inventory & Cost Control

Monitor raw material consumption and stock levels. Coordinate with purchase/store team to avoid shortages and overstock. Control production cost, wastage, and energy usage. Ensure FIFO and proper storage practices.

Equipment & Maintenance

Ensure proper functioning of ovens, mixers, refrigeration, and tools. Coordinate preventive maintenance and breakdown handling. Maintain safety standards and machine hygiene.

Reporting & Coordination

Prepare daily production reports, wastage reports, and manpower reports. Coordinate with Sales, QA, Store, and Logistics teams. Support new product trials and process improvements.

Required Skills & Competencies

Strong knowledge of

food production processes

(bakery preferred). Understanding of

FSSAI, hygiene standards, food safety compliance

. Leadership and people management skills. Planning, problem-solving, and decision-making ability. Basic computer skills (Excel, reporting). Cost awareness and operational discipline.

Qualification & Experience

Diploma / Degree in Food Technology / Hotel Management / Production / Related Field. Minimum

3-8 years experience

in food production / bakery / FMCG environment. Prior team handling experience preferred.

Key Performance Indicators (KPIs)

Production target achievement Product quality consistency Wastage percentage Hygiene audit score Manpower productivity On-time dispatch Cost control
Job Type: Full-time

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Food provided
Work Location: Hybrid remote in Thiruvananthapuram, Kerala