Manufacturing Production Manager

The Production Supervisor oversees daily shop-floor operations in a high-throughput snack and namkeen manufacturing facility. This role ensures seamless execution across frying, roasting, seasoning, and packaging lines while enforcing strict hygiene, food safety, moisture control, raw material allocation, and ISO paperwork compliance.

Key Responsibilities

1. Process Checks & Line Operations

Thermal & Process Control: Continuously monitor frying oil temperature, oil turnover rates, frying cycles, and roaster temperatures to maintain product color, texture, and shelf life.

Moisture & Oil Control: Perform regular line checks for product crispness, oil absorption levels, and slurry/seasoning application rates.

Equipment Monitoring: Oversee continuous fryers, automatic roasters, dough extruders, batch mixers, and multi-head weighers to ensure smooth operation without bottlenecks.

2. Quality Checks & QC Collaboration

In-Process Quality Checks: Conduct hourly quality evaluations of incoming dough batches, oil acidity/FFA levels, visual defect limits, and seasoning blend accuracy.

QC Collaboration: Partner with Quality Assurance (QA/QC) to run sensory evaluations, monitor oil quality (polar compound testing), and immediately isolate off-spec batches.

Food Safety Standards: Enforce strict hygiene practices (HACCP/FSSAI guidelines), clean-in-place (CIP) protocols, and allergen control across raw material handling and processing lines.

3. Order Processing & Production Calculations

Order Execution: Execute daily production schedules based on stock keeping unit (SKU) demand, batch sizes, and dispatch timelines.

Operational Calculations: Calculate daily batch yields, mass balances, oil absorption percentages, moisture loss during roasting, and giveaway percentages on automated packing lines.

4. Raw Material (RM) Allocation & Wastage Control

RM Allocation: Calculate and issue precise quantities of flour (besan, atta, maida), spices, oil, and packaging film per Bill of Materials (BOM) for each namkeen SKU.

Inventory & Spill Reduction: Track material loss during dough extrusion, mixing, frying, and seasoning to minimize floor spillage and material variance.

5. ISO Paperwork & Compliance

Documentation: Maintain accurate, real-time records for ISO 22000/FSSC compliance, including Batch Manufacturing Records (BMR), fryer oil logbooks, metal detector check sheets, and daily cleaning logs.

Audit Readiness: Ensure full batch traceability from raw ingredient lots down to packed secondary cartons for routine quality audits.

6. Manpower Management & Safety

Shift Deployment: Allocate skilled and contract labor efficiently across mixing, frying, seasoning, packing, and cleaning stations.

Hygiene & Discipline: Ensure 100% adherence to personal hygiene protocols (hairnets, gloves, aprons, footwear sanitization) and workplace safety rules around high-temperature frying equipment.

Key Performance Indicators (KPIs)

Yield & Efficiency: Achievement of target batch yield percentages with minimal raw material variance.

Quality & Rejection Rate: Zero batch rejections due to burnt product, incorrect seasoning, or improper moisture levels.

Compliance & Safety: 100% compliance on ISO/food safety logs, zero CCP (Critical Control Point) failures, and zero floor incidents.

Packing Line OEE: Minimization of line downtime and giveaway on automatic packaging machines.

Qualifications & Requirements

Education: Diploma or Bachelor's degree in Food Technology, Chemical Engineering, Production, or a related discipline.

Experience: 2–5 years of supervisory experience in snack foods, namkeen, fried foods, or bakery manufacturing.

Skills: Practical knowledge of commercial fryers, extruders, seasoning drums, ISO/HACCP documentation, and basic food math.

• It is a Full Time Manufacturing job for candidates with 1 - 5 years of experience.