Production Manager

Role Purpose

efficient, safe, and high-quality output

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 <5% of scheduled hours

  .

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

  <0.5% of total dispatches

  .
• 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 <18 months.
• 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.

strong, trained production team with zero lost-time incidents