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.