Operation Incharge-chicken Processing

**Functional Role**-Operation Incharge
- Chicken Processing (RAW)

**Location-**Baramati

**Division**-Chicken Processing Plant

**Department**-Raw

**1. Role Objective**

The role seeks a leader to drive efficiency and safety in our Raw Chicken Processing Department. He will oversee daily operations, manage a team, and ensure exceptional product quality by enforcing food safety regulations and maintaining the highest hygiene standards.

**2. Responsibilities**

**Schedule & Planning**
- Develop and implement daily production schedules to meet output targets while optimizing processing line efficiency.
- Analyse production data to identify bottlenecks and implement corrective actions to minimize downtime.
- Ensure proper staffing levels are maintained to meet production goals.

**Process Optimization**
- Continuously evaluate and improve processing methods to increase line speed without compromising quality.
- Collaborate with maintenance to ensure equipment is functioning optimally to minimize disruptions.
- Introduce new techniques and tools to streamline work processes and reduce waste.

**Performance Monitoring**
- Track key performance indicators (KPIs) such as processing speed, yield, and downtime.
- Identify areas for improvement and implement strategies to enhance overall production efficiency.
- Conduct regular performance reviews with team members and provide constructive feedback.

**Food Safety & Standards**
- Enforce strict adherence to HACCP principles and sanitation SOPs across all processing stages.
- Conduct regular inspections of incoming raw materials and processed chicken to ensure they meet quality specifications.
- Oversee proper calibration and maintenance of inspection equipment for accurate quality control.
- Be prepared with detailed documentation of quality control procedures and findings.

**Product Consistency**
- Implement and maintain quality control standards throughout the processing line.
- Train team members on proper trimming and handling techniques to ensure consistent product appearance and weight.
- Respond promptly to any quality deviations and take corrective actions to prevent reoccurrence.
- Liaise with the quality control department to ensure alignment on product quality standards.

**Resource Management**
- Ensure efficient utilization of manpower, equipment, and resources to minimize waste and production costs.
- Minimize product spoilage through proper storage, handling, and waste disposal practices.
- Identify and implement cost-saving measures while maintaining quality and safety standards.
- Monitor equipment usage and schedule preventative maintenance to avoid costly breakdowns.

**Inventory Control**
- Coordinate with procurement to ensure timely delivery of raw materials at optimal quantities to avoid stockouts and overstocking.
- Monitor raw material inventory levels and implement procedures to minimize waste due to spoilage or expiration.

**Safety Protocols**
- Develop, implement, and enforce safety protocols for all processing operations.
- Conduct regular safety briefings and training sessions for team members on safe work practices and hazard identification.
- Enforce the use of appropriate personal protective equipment (PPE) at all times.
- Conduct periodic safety audits to identify and address any potential hazards within the department.

**Accident Prevention**
- Implement preventative measures to minimize the risk of accidents and injuries within the department.
- Investigate all accidents and near misses to identify root causes and implement corrective actions to prevent future occurrences.
- Maintain a safe working environment by promoting a culture of safety awareness among all personnel.

**Training & Development**
- Develop and suggest training programs to enhance team members' skills and knowledge in processing techniques, food safety, and equipment operation.
- Foster a positive and collaborative work environment that promotes teamwork and high morale.
- Communicate effectively with team members and keep them informed about departmental goals and objectives.
- Identify individual development needs and arrange coaching and mentoring to help team members reach their full potential

**3. Qualification & Experience**

Educational Qualifications:
**(Additional Certification Required if any)**
- Master’s/Bachelor’s degree in food sciences, Poultry Science would be preferred.
- Proven understanding of raw chicken processing operations.

**Relevant Experience**:
Minimum 7-9 years of experience in a supervisory role within the poultry processing industry (preferred).

**Age**

25 to 30

**5. Knowledge, Skills and Attributes**

**Knowledge**

1. Chicken Processing Operations

2. Production Planning & Scheduling

3. Quality Control Procedures

4. Food Safety Regulations

**Skills**

1. Decision-Making

2. Communication & Interpersonal Skills

3. Leadership & Team Management

**Attributes**

1. Integrity & Accountability

2. Results-Oriented

3. Qual