Production Manager

Production Manager is responsible for managing all aspects of factory operations, including production planning, quality control, maintenance, health and safety, and overseeing a team of supervisors, technicians, and other personnel. The manager ensures that manufacturing processes are efficient, cost-effective, and meet certification standards. The manager plays a key role in meeting production targets, optimizing workflows, and maintaining a safe working environment.

Key Responsibilities:

1. Production Planning & Coordination:
   · Develop and implement production schedules to meet demands/orders.
   · Coordinate with various departments (supply chain, procurement, quality assurance, etc.) to ensure smooth workflow.
   · Monitor and manage inventory levels, ensuring raw materials and components are available for production without excessive stockpiling.
2. Operational Efficiency:
   · Oversee the daily operations of the factory, ensuring that production processes run efficiently according to pre-planned schedule.
   · Identify areas for improvement and implement process optimizations to reduce costs, increase productivity, and minimize waste.
   · Implement Lean Manufacturing principles, 5S, and other continuous improvement practices.
   · Hygiene & Cleanliness as key priority for food safety and security. Ensuring daily cleaning of production area/factory compound to best practice as per standard.
   · Supervise, train, and motivate factory staff and team members to ensure optimal performance, culture and attitude.
   · Set performance targets for production staff, monitor their progress, and provide feedback – leadership by example.
   · Conduct regular meetings with teams to discuss goals, obtain feedback issues, brainstorm solutions and jointly implement rectification plans.
3. Quality Control & Compliance:
   · Ensure that products meet certification standards and comply with safety regulations.
   · Oversee the implementation of certification assurance protocols, testing, and inspections.
   · Manage quality and certification control processes, including identifying defects and implementing corrective actions.
   · Conducting independent lab certifications on products to ensure compliance to product claims and food quality standard.
4. Health & Safety:
   · Implement and enforce health and safety regulations to create a safe working environment for all employees.
   · Regularly inspect factory equipment, machinery, and work areas for safety hazards.
   · Ensure employees are trained on safety practices and emergency procedures.
5. Maintenance & Equipment Management:
   · Ensure that factory machinery and equipment are maintained and serviced regularly according to supplier recommendation to minimize downtime.
   · Develop and manage preventive maintenance schedules to avoid unexpected equipment breakdowns.
   · Manage repairs and replacements when necessary.
6. Budgeting & Cost Control:
   · Develop and manage the production budget, ensuring cost-effective use of resources and materials.
   · Monitor production costs and implement strategies to reduce waste and inefficiencies.
   · Evaluate financial performance and report to senior management.
   · Seek and maintain alternative reputable supplier without compromise of product quality standards.
7. Reporting & Documentation:
   · Generate daily, weekly, and monthly reports on production status, operational performance, and key metrics.
   · Maintain accurate records of production activities, inventory, safety inspections, and employee performance.
   · Prepare and present reports to senior management, highlighting progress, challenges, and proposed solutions.
8. Certification:
   · To ensure your team successfully achieves HACCP (Hazard Analysis, Critical Control Points) and GMP (Good Manufacturing Practice), HALAL, MESTI and VHM or any other related certification, it is important to integrate both systems into your food safety management approach. GMP certification complements HACCP by focusing on maintaining a clean, controlled, and safe environment for food production, while HACCP focuses on hazard analysis and control points within the production process.
9. Stakeholder Communication:
   · Liaise with upper management to align factory goals with the broader organizational objectives.
   · Communicate with suppliers, vendors, and external stakeholders.

REQUIREMENTS

Educational Qualifications:
Bachelor’s Degree in Quality and Production Management, Food Science, Food Technology, Manufacturing Engineering, Quality, Health, Safety, and Environment or a related field.
Diploma holders may be considered, especially with extensive experience in the food manufacturing sector.

Professional Experience:
Minimum 5 years in food production or a related industry.
Experience in lean manufacturing practices and familiarity with ISO 9001, HACCP, Halal, and FSSC 22000 standards are highly valued.
Proven track record in managing production teams, optimizing processes, and ensuring compliance with food safety regulations.

Skills and Competencies:
Strong leadership and team management abilities.
Proficiency in production planning, inventory management, and quality control.
Excellent problem-solving, analytical, and decision-making skills.
Familiarity with production management software and Microsoft Office Suite.
Fluency in Bahasa Malaysia, English and Mandarin as added advantage.