Description:
Set production objectives and implement action plans for achieving set targets. Implement strategies in alignment with strategic initiatives and provide a clear sense of direction and focus. Plan and organize production schedules. Monitor every aspect of production to ensure compliance with established procedures and standards. Conduct studies to discover ways to improve efficiency of production process. Develop and improve production standard operating procedures Ensure cost effective production. Increase production, assets capacity and flexibility while minimizing unnecessary costs and maintaining quality standards. Monitor production and resolve issues. Organize production workflow and meet specifications and deadlines. Conduct forecast to identify potential risks and contingencies. Collect and analyze data to find places of waste or overtime. Liaise with purchasing, sales and marketing in terms of raw materials, product packaging and new product launching. Determine amount of necessary resources (manpower, raw materials, etc.). Ensure that Quality, Health and Safety regulations are met. Determine quality control standards. Up to date with the latest management techniques and programs such as ISO, HACCP, TQM, etc. Oversee maintenance, repair and replacement of production equipment to ensure smooth operations. Develop and promote new food products to boost sales and increase generated returns. Carry out surveys to identify customer requirements and adjust to meet such needs. Prepare periodic reports to top management. Maintain accurate inventory of raw materials and processed food products. Ensure products and raw materials are stored properly at optimum conditions. Oversee hiring and training of food production staff. Allot work tasks to production staff according to their specialization. Ensure production staff wears appropriate sanitary and protective gear to ensure health and safety. Review production staff performance and identify training needs. Ensure all company regulations and government legislations are adhered to.Decision Making Authority:
Initiates any activity allowed by NDC Management.Requirements
Minimum qualifications required by this position:
Bachelor’s degree in Engineering, Food Science, Food Technology, or relevant fieldbackground as a chef MBA is an advantage. Computer literacy, in-depth. Very good communication in Arabic and EnglishExperience Required: Minimum experience required by this position:
• Minimum of 7-8 years in production in a supervisory or managerial level in a large food manufacturing company.