Head Of Production - Chocolate & Confectionary

As the Head of Production, you will play a crucial role in leading and managing the production operations of bakery and chocolate products. Your expertise in artisanal and industrial-scale production, process optimization, team leadership, and food safety standards will be essential in ensuring the efficient scaling of production while upholding the highest quality standards. Key Responsibilities: - Oversee the day-to-day production of bakery and chocolate products across all units. - Plan and implement efficient manufacturing processes to meet demand and quality targets. - Lead and train production teams across shifts, ensuring adherence to SOPs. - Collaborate with R&D and Quality Control teams to roll out new SKUs and seasonal innovations. - Ensure compliance with FSSAI, HACCP, GMP, and other relevant food safety and hygiene standards. - Monitor and manage inventory of raw materials, packaging, and finished goods. - Optimize resource utilization and reduce production waste. - Implement and track KPIs to ensure productivity and efficiency. - Work closely with Supply Chain, Procurement, and Sales teams to align production schedules with business needs. - Manage production budgets, including cost control and forecasting. - Drive automation and modernization of production processes. Qualifications: - Bachelors or Masters degree in Food Technology, Engineering, or related field. - 8-15 years of experience in food production, with at least 5 years in bakery and/or chocolate manufacturing or snacks. - Proven experience managing production teams in a fast-paced food business. - Familiarity with commercial ovens, tempering machines, cooling tunnels, enrobing lines, and other relevant equipment. - Strong knowledge of food safety, quality control, and shelf-life optimization. - Excellent leadership, planning, and problem-solving skills. - Strong communication skills with the ability to coordinate cross-functionally. Preferred Experience: - Experience working with both traditional and innovative/contemporary bakery or confectionery formats (e.g., gluten-free, artisanal, health-forward lines). - Exposure to scaling D2C or FMCG food brands. - Experience with semi-automated or fully automated production systems. (Note: Job Type - Full-time; Work Location - In person),