Production Officer

**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 **

Reviewing the weekly Production Plan

Creating Daily production chart

Monitoring the abnormalities on the shop floor effectively

Maintaining Hygiene over the shopfloor.

**Periodic checking of operating parameters **

Constant (Hourly) checking of parameters like oven temperature, Gauge weight, wet weight, Baking Time, humidity etc.

Making appropriate adjustments in case of deviation from standard

**Round the clock allocation **

Managing leave schedule for the work men and reporting the same to the Functional Incharge

Deciding on the ensure round the clock list every week.

**Elimination of Consumption Variance **

Monitor Output V/s Std Input

Eliminate Process wastage caused due to improper handling of material

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. **

Documentation of the daily activities in Ensure round the clock wise Production report and SAP entry

Timely entry of the production details

Using the same for variance analysis etc

**Breakdown Maintenance **

Coordinating with the maintenance department in event of breakdown

Making effective scheduling for Preventive maintenance, CBMS etc.

Constant feedback from packing end regarding Bread quality

**Checking the CCPs at regular intervals during a ensure round the clock **

Checking CCPs according to ISO norms

Training Leading Hands from the same

**Monitoring Quality Control Parameters **

Monitoring the mixing Control Parameters like flour quality, Dough Temperature, Mixing time, Recipe Variations etc

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.

Constant monitoring of the Manufacturing control parameters like wet parameters, flour dusting quantity and oven parameters like baking time, standard requirements.

Consult with engineering department in case of variations in oven profile etc.

Hourly inspection of the control chart/Pareto charts

Analysing if the Standard parameters of the production are maintained

**Monitoring Energy Efficiency **

Monitor energy efficiency through control of process parameters like oven temperature control, proper utilization of fuel

Suggest & Implement automated process control devices to maximize efficient use of energy, completion of projects, Sustenance of projects

Miscellaneous work assigned by Management