Position Title: Production Officer - Bread Function: Bread Manufacturing Key Stakeholders:

Internal: Stores, Engineering, Quality, Factory Cost control, Maintenance, S&F External: External Auditors


Educational Qualification: Engineer graduate/ Food Technologist/ Msc Food Science / Msc. Chemistry


Experience: 3- 4 years in FMCG preferably Food/ Bakery industry


Desired Competencies: Technical knowledge to attend to machines, man management skills, knowledge of food safety, working knowledge of Kaizen, TPM and TQM




Key Responsibilities:



Monitoring the overall manufacturing activities on the shop floor \xef\x82\xb7 Reviewing the weekly Production Plan \xef\x82\xb7 Creating Daily production chart \xef\x82\xb7 Monitoring the abnormalities on the shop floor effectively \xef\x82\xb7 Maintaining Hygiene over the shopfloor. Periodic checking of operating parameters \xef\x82\xb7 Constant (Hourly) checking of parameters like oven temperature, Gauge weight, wet weight, Baking Time, humidity etc. \xef\x82\xb7 Making appropriate adjustments in case of deviation from standard Round the clock allocation \xef\x82\xb7 Managing leave schedule for the work men and reporting the same to the Functional Incharge \xef\x82\xb7 Deciding on the ensure round the clock list every week . Elimination of Consumption Variance \xef\x82\xb7 Monitor Output V/s Std Input \xef\x82\xb7 Eliminate Process wastage caused due to improper handling of material \xef\x82\xb7 Eliminate wastages due to material or product falling on the floor Recording round the clock mixing details, the wastage, floor sweep age etc. physically and in SAP. \xef\x82\xb7 Documentation of the daily activities in Ensure round the clock wise Production report and SAP entry \xef\x82\xb7 Timely entry of the production details \xef\x82\xb7 Using the same for variance analysis etc Breakdown Maintenance \xef\x82\xb7 Coordinating with the maintenance department in event of breakdown \xef\x82\xb7 Making effective scheduling for Preventive maintenance, CBMS etc. \xef\x82\xb7 Constant feedback from packing end regarding Bread quality Checking the CCPs at regular intervals during a ensure round the clock \xef\x82\xb7 Checking CCPs according to ISO norms \xef\x82\xb7 Training Leading Hands from the same Monitoring Quality Control Parameters \xef\x82\xb7 Monitoring the mixing Control Parameters like flour quality, Dough Temperature, Mixing time , Recipe Variations etc \xef\x82\xb7 Change the flour/blend the flour in case of flour quality variation/Talk to engineering team in case of Dough temp variation. Checking of load cell in case of recipe variations. \xef\x82\xb7 Constant monitoring of the Manufacturing control parameters like wet parameters, flour dusting quantity and oven parameters like baking time, standard requirements. \xef\x82\xb7 Consult with engineering department in case of variations in oven profile etc. \xef\x82\xb7 Hourly inspection of the control chart/Pareto charts \xef\x82\xb7 Analysing if the Standard parameters of the production are maintained Monitoring Energy Efficiency \xef\x82\xb7 Monitor energy efficiency through control of process parameters like oven temperature control, proper utilization of fuel \xef\x82\xb7 Suggest & Implement automated process control devices to maximize efficient use of energy, completion of projects, Sustenance of projects Miscellaneous work assigned by Management