Planning, co-ordination and control of resources to effectively achieve the production targets & quality standards.
Plant and Labor efficiencies of Bread, Bun and Rusk section in accordance with the defined and documented labor capacity and machinery operating instructions.
Management of supervisors and operators in Bread department.
Coordination of all activities between other departments i.e. Maintenance, Quality Control, R&D, supply chain and Stores with the objective to reduce the breakdowns and shutdowns to make the production smooth.
Waste management by reducing the production and packing wastage to make the organization profitable.
Raw and Packing material management by ensuring production adherence to given recipes.
To ensure cost effective utilization of resources at respective levels of production.
To ensure the effective compliance and implementation of GMPs and food safety practices in respective production activities of the department.
Maintaining of documents such as Master Sanitation plan, Food safety inspection reports, Validation Protocols, Records and other relevant documents.
Organizing training & development of production department personnel to maintain competency and awareness as per the approved training schedule.
Conceptualization, planning & implementation of future requirement & development activities of production department.
Participation in the internal quality audits for compliance with GMP requirements.
To provide assistance to R&D in scaling up of products.
To do trouble shooting and bottle necks removal when required.

Production planning to achieve daily, weekly and monthly production targets.
Continual improvement through system development, removing bottle necks, capacity enhancement and smooth running of process.
Provides support and cooperation for resolving the critical issues related to internal & external complaints, seasonal variations and product development activities.
Monitoring, measurement & control of process lines i.e. Bread, Bun, Burger and Rusk lines.
Coordination with Maintenance department for preventive maintenance with the objective to reduce the breakdowns and make the production smooth.
Responsible for the raw and packing material management and time management to ensure in-time production to the market.
Reduce the production and packing wastage and to make the organization profitable.
Ensure process compliance against FSSC 22000, ISO 9001, AIBI and Halal standard.
Ensure compliance to in-place SOP’s, statutory and regulatory requirements in coordination with relevant departments.
Deliver trainings to supervisors and workers about Production planning, GMPs and food safety.

Implementation, monitoring, verification, re-validation and maintenance of ISO 22000, HACCP and Halal standard in facility as being part of food safety team.
Customer complaint investigations and establish trending data to identify deficiencies in programs or procedures as well as overseeing the establishment of preventative actions.
To do food safety inspections in corporate sector caterings and restaurants of Kitchen Cuisine.
To conduct food safety trainings against annual training plan to strengthen competency of staff.
To conduct 1st and 2nd party audits against ISO 22000, HACCP and Halal requirements.
Microbiological testing from outsourced Lab by following approved annual testing plan.
To ensure food Safety improvement plans are aligned to meet quality objectives and are implemented according to established timelines to maintain certifications.
To verify pest control activities as per IPM and food quality standards and to ensure compliance to management systems and regulatory requirements.
 

Inspection of Raw Material regarding Food Safety and Hygiene.
• Inspection of all production line and maintain the check and balance. Regarding Quality Control. ( mixing, molding, shaping, panning, proofing , baking, cooling)
• Check the Finished Goods and FIFO (First In First Out)
• Recipe Making of Bakery Industry.
Research and Development on Cakes ( Sugar Free Plain Cake with Stevia as Sugar attribute)
• Trace-ability of defect
• Analyzed quality parameters of ingredients used in process.
• Check the proper procedure of the mixing to make the different product.
• Check the proper oven temperature & time base of different product.
• Check the proofer temperature and humidity in proofing room.
• Raw Material Tests of Dairy and Flours in Lab.
• Check all the Production Lines of different Sections i.e Snacks, Biscuits and Cookies, Cakes and Sweets.