Assistant Production Manager

Job Purpose

Key Responsibilities

• Supervise and manage day-to-day food production, ensuring compliance with standardized quality, safety, and franchisor protocols.
• Control production levels to prevent underproduction or overproduction and reduce waste.
• Lead raw material and inventory control, ensuring FIFO compliance, proper storage, sanitation, and waste reduction.
• Oversee commissary/central kitchen operations, including scaling supply chains to manage volumes exceeding 100 metric tons of raw material.
• Support new product development and recipe standardization in coordination with franchisors.
• Set and enforce standards for procurement, storage, and hygiene compliance.
• Ensure all facilities, assets, and equipment are maintained, efficient, and cost-effective.
• Lead and implement food safety management systems (ISO 22000, FSSC, Codex Alimentarius, HACCP), embedding food fraud prevention and food defense best practices.
• Oversee audits, documentation, and compliance with municipal inspections, customer feedback, and international standards.
• Handle recipe compliance, distribution issues, and equipment-related challenges, taking corrective action when needed.
• Provide strong leadership across production teams, managing supervisors and driving efficiency, accountability, and performance.
• Deliver training, coaching, and clear communication to align supervisors and frontline staff with operational and safety standards.
• Apply analytical and problem-solving skills to identify process improvements, ensuring innovation and out-of-the-box solutions.
• Support scaling operations in line with business needs, including preparation for transfer to larger factory operations within the next two years.
• Apply expertise in meat, dairy, poultry, slaughterhouse, and protein industries to optimize production processes.
• Ensure restaurant supply routes are well organized and deliveries are timely.

Qualifications, Experience & Skills

• Bachelor’s degree in Veterinary Medicine, Microbiology, Agriculture, or Food Technology.
• 7–10 years of experience in food production, processing, or commissary operations.
• Proven track record in leading large-scale food production and processing facilities.
• ISO 22000:2018 and ISO 9001:2015 certified Lead Auditor.
• Strong leadership presence with a demonstrated ability to drive production excellence and efficiency.
• Highly organized, adaptable, and effective under pressure.
• Flexible to work night shifts or in a shift-based environment.
• Proficient in Microsoft Office.