Production Manager - North Indian Pickles

Swastiks Masalas; Bommasandra; Presencial; INR 900 000 - 1 300 000; Tempo integral

Resumo da oferta

Swastiks Masalas in Karnataka is seeking an experienced Production Manager to lead end-to-end operations for North Indian style pickles. You will translate forecasts into daily plans, manage multiple product varieties, and ensure adherence to SOPs and batch manufacturing instructions.

The role requires strong coordination with QA, procurement, and dispatch, along with hands-on oversight of fermentation, spice blending, and shelf-life controls.

Qualificações

• Bachelor's degree or diploma in Food Technology, Food Processing, Food Science or related discipline.
• Experience in food manufacturing and production management preferred.
• Knowledge of North Indian pickle manufacturing processes and shelf-life management.

Responsabilidades

• Prepare and execute daily, weekly, and monthly production plans based on forecasts and schedules.
• Coordinate with purchase, warehouse, quality assurance, and dispatch to ensure uninterrupted production.
• Manage raw materials: grading, washing, cutting, and preparation; monitor usage.
• Control fermentation, curing, spice blending, and process parameters for shelf stability.
• Implement GMP, HACCP and FSSAI compliance; support QA/QC in inspections and batch release.
• Manage manpower, supervise supervisors and operators, monitor attendance and productivity.

Conhecimentos

North Indian pickle production

Production planning

Coordination with QA/Procurement/Dispt

ERP/MIS systems

Formação académica

Bachelor's degree or diploma in Food Technology

Ferramentas

ERP/MIS systems

Descrição da oferta de emprego

Key Responsibilities

A. Production Planning and Execution

• Prepare daily, weekly, and monthly production plans based on sales forecasts and dispatch schedules.
• Manage production of North Indian-style pickles such as mango, lime, chilli, mixed vegetable, and other regional varieties.
• Ensure adherence to standard operating procedures (SOPs), approved recipes, and batch manufacturing instructions.
• Monitor production output, batch cycle time, process losses, and production targets.
• Coordinate with the purchase, warehouse, quality assurance, and dispatch departments to ensure uninterrupted production.
• Ensure timely completion of production orders with minimum downtime.

B. Raw Material and Recipe Management

• Monitor the availability and consumption of raw materials, including fruits, vegetables, mustard oil, spices, salt, and other ingredients.
• Ensure proper grading, sorting, washing, cutting, and preparation of raw materials.
• Maintain recipe accuracy, ingredient ratios, spice blends, and traditional North Indian taste profiles.
• Control raw material wastage and ensure optimum utilization of ingredients.
• Coordinate with the quality team for raw material inspection and approval.

C. Fermentation, Pickling and Process Control

• Monitor curing, salting, oil mixing, spice blending, maturation, and other product-specific processing stages.
• Ensure appropriate control of time, temperature, moisture, acidity, salt concentration, and other critical parameters as applicable to each product.
• Maintain batch traceability, process records, and product maturation records.
• Prevent contamination, spoilage, leakage, and variation in taste, texture, colour, and aroma.
• Ensure validated processes and food-safety controls for shelf stability and product consistency.

D. Quality and Food Safety

• Implement and maintain GMP, GHP, HACCP-based controls, and applicable FSSAI requirements.
• Ensure compliance with approved quality specifications and hygiene standards.
• Coordinate with the QA/QC team for in-process inspection, finished-product testing, and batch release.
• Investigate customer complaints, product defects, batch rejections, and process deviations.
• Implement corrective and preventive actions to reduce quality failures and product wastage.
• Ensure proper sanitation, pest‑control practices, personal hygiene, and cleaning of equipment and processing areas.

E. Manpower and Team Management

• Allocate manpower according to production plans and line requirements.
• Supervise production supervisors, operators, helpers, and contract labour.
• Monitor attendance, productivity, overtime, and labour utilization.
• Train employees on production methods, hygiene, safety, and equipment handling.
• Maintain discipline and ensure compliance with company policies and safety procedures.

F. Cost Control and Productivity Improvement

• Monitor production cost per kilogram, material yield, labour cost, and packaging cost.
• Reduce wastage of vegetables, spices, oil, and packaging materials.
• Improve productivity through process standardization and continuous improvement.
• Monitor equipment utilization, downtime, and preventive maintenance schedules.
• Identify opportunities to reduce manufacturing costs without compromising quality.
• Prepare daily and monthly production reports for management review.

Educational Qualification

• Bachelor's degree or diploma in Food Technology, Food Processing, Food Science, or a related discipline.

Candidates with relevant food‑manufacturing experience and strong production management capabilities may also be considered

Experience Required

• 1017 years of experience in food processing or FMCG manufacturing.
• At least 5 years in a production supervisory or managerial role, preferably in pickles, sauces, chutneys, or other processed foods.
• Experience in North Indian-style pickle manufacturing, recipe standardization, curing, spice blending, oil‑based preservation, and shelf-life management is highly desirable.
• Experience handling contract labour, production planning, cost control, and food‑safety audits.

Required Skills and Competencies

• Strong knowledge of North Indian pickle manufacturing processes.
• Understanding of food preservation, microbiological risks, and process controls.
• Production planning, manpower management, and execution capabilities.
• Knowledge of GMP, HACCP, FSSAI regulations, and quality management systems.
• Strong analytical and problem‑solving skills.
• Cost optimization and yield improvement.
• Ability to manage multiple batches and product varieties.
• Good coordination with QA, purchase, stores, maintenance, and sales teams.

Computer skills for production reporting, Excel, and ERP/MIS systems