Responsibilities:
1. Production Strategy and Factory Planning
- Responsible for the planning and preparation of the new factory (site selection, design, equipment selection, production line layout), ensuring compliance with food safety standards, lean production principles, and future business development needs.
- Continuously optimize the factory operation model, and promote the transformation and upgrading from traditional processing to a modern, standardized, and intelligent food factory.
2. Production Operations and Lean Production
- Fully responsible for the daily operation and management of the central kitchen/factory, coordinating the entire process of production planning, pre-production preparation, production process monitoring, finished product packaging, and warehousing to ensure the timely, high-quality, and quantity delivery of orders.
- Establish and implement a Lean Production system, continuously optimize the process flow, production line balance, and human-machine cooperation, improve production efficiency, and reduce manufacturing costs.
- Promote the application of automated and intelligent equipment in the production process to improve the factory's automation coverage and per capita output.
- Establish a production data monitoring system to conduct real-time monitoring and continuous improvement of key production indicators (such as OEE Overall Equipment Effectiveness, yield rate, per capita efficiency, production cycle, etc.).
3. Food Safety and Quality Control
- As the primary responsible party for food safety, establish and improve a food safety and quality control system (HACCP, ISO22000, FSSC22000, BRC, etc.) that complies with international standards and Chinese national standards.
- Ensure that the entire chain of factory operations (raw material acceptance, processing environment, personnel hygiene, equipment cleaning, temperature control, packaging and storage, and pre-delivery inspection) strictly adheres to food safety regulations, achieving zero occurrences of major food safety accidents.
- Lead the traceability, analysis, and closed-loop improvement of dominant quality issues, handle major customer quality complaints and food safety emergencies, and safeguard the company's brand reputation.
- Maintain good relationships with market regulatory authorities and third-party auditing institutions to ensure smooth passage of various supervision and inspections as well as system certifications.
4. Cost control and efficiency improvement
- Establish a full cost accounting and control system at the factory end, including raw material costs, labor costs, manufacturing expenses, energy consumption costs, equipment maintenance costs, etc., and continuously optimize the cost structure.
- Lead the special project on cost reduction and efficiency improvement, and achieve the annual cost-saving target through measures such as process improvement, loss control, energy conservation and consumption reduction, and human efficiency enhancement.
- Establish a standard cost system and variance analysis mechanism, regularly produce production cost analysis reports, and provide data support for business decision-making.
5. Product R&D and Process Transformation
- Collaborate with the R&D team, participate in process design, trial production verification, and mass production conversion during the new product development process to ensure that new products are manufacturable, stable, and cost-competitive.
- Continuously optimize the production process and formula of existing products, improve product quality and taste consistency, and reduce production costs.
- Establish a process technology standard system (SOP, formula standard, process parameters) to ensure the precipitation and inheritance of technical experience.
6. Collaboration between Planning, Material Control, and Supply Chain
- Coordinate Production Planning and Material Control (PMC), establish a collaborative mechanism for demand forecasting - production planning - material procurement - inventory management to ensure balance between production and sales and timely material supply.
- Closely collaborate with the supply chain operations team and procurement team to connect the entire process of raw material warehousing, production requisition, and finished product warehousing, improve inventory turnover efficiency, and reduce idle losses.
- Establish an expiration date management mechanism for raw materials and finished products to ensure first-in, first-out (FIFO) and reduce losses due to expiration.
7. Team Building and Talent Development
- Lead and develop the factory operations team (production, quality control, process, equipment, planning, etc.), establish a stepped talent echelon, and build a factory's elite force with excellent professionalism, strong execution, and the ability to fight tough battles.
- Establish a talent cultivation system and skill certification mechanism at the factory end to enhance the operational skills and quality awareness of frontline employees.
- Develop a performance appraisal and incentive mechanism for the factory team, strongly linking core indicators such as production efficiency, quality performance, and cost control to team incentives.
8. Safety and Environmental Management
- Fully implement the safety production responsibility system, establish and operate the Occupational Health and Safety Management System (ISO45001), regularly conduct security training and emergency drills, and ensure zero occurrence of major safety accidents.
- Responsible for factory environmental management, implementing requirements of environmental protection regulations (such as wastewater treatment, waste gas emission, solid waste disposal, etc.), and ensuring green and compliant operations.
Requirements:
- Over 15 years of work experience in the food production and manufacturing industry, with at least 10 years in core management positions in large central kitchens, food processing plants, and central factories of catering chains. Must have a deep background in the food industry and a profound understanding of the production processes and key points of quality control for categories such as group meals, prefabricated dishes, seasonings, and baking.
- Experience in multi-category food production management (hot chain/cold chain/room temperature), and has in-depth knowledge of each functional area in the central kitchen (clean vegetable processing, hot cooking, cold meat preparation, packaging, etc.).
- Proficient in advanced manufacturing management tools such as lean production, Six XiGeMa Plaza, TPM (Total Productive Maintenance), 5S/4D on-site management, etc., with rich practical experience in cost reduction and efficiency improvement.
- Proficient in food safety management systems (HACCP, ISO22000, BRC, FSSC22000, etc.), familiar with global food safety laws, regulations, and regulatory requirements, and possessing mature experience in handling major food safety incidents.
- In-depth understanding of food processing technologies (cooking, quick freezing, sterilization, packaging, etc.), and can collaborate with R&D to optimize processes and drive technological innovation.
- Familiar with food processing automation equipment (automated production lines, packaging equipment, sterilization equipment, intelligent warehousing, etc.), capable of leading the planning and implementation of automation transformation projects.
- Familiar with the application of Manufacturing Execution System (MES) and Warehouse Management System (WMS) in factories, capable of driving the digital transformation of factories.
- Proficient in the composition of production costs and cost analysis methods, capable of conducting refined cost control in all aspects of production.
- Strategic Vision: Possesses a holistic perspective and strategic mindset, capable of planning the development of the company's overall strategy and proactively laying out capacity and capability building in advance.
We regret to inform you that only shortlisted applicants would be notified.
