Production Manager

Job Description – Production Manager (FMCG / Bakery Industry) Role Purpose To lead and oversee all production operations at our bakery manufacturing facility, ensuring efficient, safe, and high-quality output while controlling costs and meeting customer demand. The Production Manager will drive process improvement, ensure compliance with FSSC 22000 v6 / food safety standards , and collaborate closely with R&D, QA/QC, and Supply Chain. Key Responsibilities (KRAs) & KPIs 1. Production Planning & Execution KRA: Deliver daily, weekly, and monthly production targets across all bakery SKUs (bread, buns, rusk, muffins, cookies, cakes). KPIs: Achieve ≥95% plan vs. actual adherence for production schedules. Maintain overall equipment effectiveness (OEE) ≥75% . Keep downtime . 2. Quality & Food Safety Compliance KRA: Maintain high-quality standards and ensure compliance with food safety certifications. KPIs: Zero critical non-conformances in FSSC 22000 / internal & external audits. Customer complaint ratio . 100% compliance with QA/QC protocols and CCP monitoring . 3. Cost & Waste Control KRA: Optimize cost of production by reducing wastage and improving yield. KPIs: Reduce process wastage below 2–3% across key SKUs. Meet budgeted cost per kg output for each product line. Track and reduce power & fuel cost per MT . 4. Process Improvement & Automation KRA: Implement lean manufacturing practices and upgrade production capability. KPIs: Execute at least 2 process improvement projects/quarter (e.g., cycle time reduction, changeover efficiency). Introduce new machinery or automation with ROI Reduce manual handling incidents by 10–15% annually . 5. Team Development & Safety KRA: Build and train a capable production workforce with strong safety culture. KPIs: Train 100% of team on SOPs and safety annually. Maintain zero lost-time accidents . Achieve >85% employee retention in production team. 6. Collaboration & Stakeholder Management KRA: Coordinate seamlessly with R&D, QA/QC, Supply Chain, and Sales. KPIs: Meet NPD (new product development) launch timelines 95% of the time. Forecast accuracy ≥90% for raw material and packaging requirements. Candidate Profile Experience: 6–12 years in bakery / FMCG manufacturing with experience managing production lines at scale. Track Record: Running bread/bakery production with proven OEE and cost control achievements. Education: B.Tech / M.Tech in Food Technology / Mechanical / Industrial or Diploma in Bakery Technology. FSSC 22000 experience is an advantage. Skills: Production planning and lean manufacturing. Food safety and hygiene compliance. People leadership and shopfloor training. Cost optimization and process automation. Compensation (Regional Scale) Fixed Pay: ₹6-9 LPA Variable Pay: ₹3 LPA (linked to production efficiency, quality, and cost KPIs) Success Metrics (Year 1) Achieve ≥95% production plan adherence with OEE ≥75%. Reduce wastage below 3% and maintain cost per kg within budget. Zero critical non-compliance in audits (FSSC/food safety). Support timely launch of at least 2 new SKUs. . Build a strong, trained production team with zero lost-time incidents .

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