FOOD PRODUCTION MANAGER

Key Responsibilities

• Operations Management: Directing daily production, optimizing workflows, and ensuring efficient process flow.
• Quality & Safety: Implementing and enforcing HACCP, food safety (like SFA/NEA in Singapore), hygiene, and quality control standards.
• Staff Management: Hiring, training, scheduling, and providing performance feedback to production teams.
• Planning & Scheduling: Developing production plans, setting objectives, and managing schedules to meet demand.
• Inventory & Procurement: Monitoring raw material and finished goods inventory, coordinating with procurement.
• Equipment & Maintenance: Ensuring proper maintenance and repair of production machinery to minimize downtime.
• Continuous Improvement: Identifying yield opportunities, implementing lean practices (like 5S), and improving processes.
• Reporting: Preparing reports for upper management on production activities, quality, and costs.