Maintenance & Reliability Leader – Food Factory

Torto Food Industries (M) Sdn Bhd

Seberang Perai

On-site

MYR 120,000 - 180,000

Full time

14 days+

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Job summary

Torto Food Industries (M) Sdn Bhd is seeking a Maintenance Manager to lead the maintenance and facilities team in a busy confectionery plant in Malaysia. You will align maintenance with production goals, drive KPIs, and manage cross-functional safety and quality interfaces.

Responsibilities include planning preventive maintenance, supervising root-cause analyses, and implementing condition-based maintenance using machine data. Strong leadership and ERP/CMMS/MES skills are essential.

Qualifications

Bachelor’s degree in Industrial or Mechanical Engineering or related field.
Minimum 5 years of maintenance/operations experience in manufacturing.
Experience managing production automation and plant systems.
Excellent communication, leadership and problem-solving skills, including RCA.
Proficient in CMMS, ERP, MES, Excel; knowledge of AutoCAD.
Ability to work independently with multi-tasking and minimal supervision.

Responsibilities

Lead, coach, and develop the maintenance and facilities team including external contractors.
Align maintenance and production goals with plant productivity, quality, safety, and cost objectives.
Drive team accountability and performance via KPIs and structured performance reviews.
Coordinate cross-functional communication with Production, QA/QC, R&D, and Safety.
Plan, schedule, and execute preventive, corrective, and predictive maintenance.
Maintain detailed breakdown reporting and lead RCA for recurring failures.
Implement condition-based maintenance using machine data and trends.
Oversee calibration, lubrication, alignment, and safety compliance.
Analyse machine cycle time, downtime, availability, and efficiency (OEE).
Monitor performance data and develop improvement plans to increase machine utilisation.
Identify bottlenecks and opportunities to reduce cycle time and improve throughput.
Conduct time & motion studies for dough preparation, tray handling, and packaging.
Set standard cycle times, manpower norms, and batch sizes.
Work with production to optimise workflows and reduce waste.
Champion 3S/4S/5S, reduce downtime and waste, and drive best practices.
Suggest manpower allocation and staffing plans aligned with demand and schedules.
Collaborate with suppliers on dough mixers, ovens, conveyors, and packing machines.
Maintain spare parts inventory and manage service contracts with OEMs.
Develop maintenance budgets, forecasts, and periodic reports; ensure GMP/HACCP/ISO compliance.
Design hygienic layouts and minimise contamination risk; address cross-contamination concerns.
Report risks to Director for immediate action; perform ad hoc tasks as needed.