Production Manager

Call me on - [phone removed]

Key Responsibilities: -

• Daily production planning
• On time Production as per plan
• Quality assurance of the product
• Maintaining highest standard of hygiene
• Optimum utilization of raw material
• Managing shift duties among the employees
• Following good production practices
• Following the standardized of recipe and maintaining quality consistency
• Wastage control (Maximum 10% is allowed)
• Maintain & mail Production reports to Operation & Quality department
• Check production reports and discuss with next shift production incharge
• Submit all bill to order desk
• Cleaning of cold kitchen/Hot Kitchen and garnish room.
• Cleaning of crates gel follow up
• Loading cake and other in crates
• Night shift will load tempo in morning
• Send regular to store dept Rm/Pm requirement in IBake
• Check daily sfg (Sponge ,Dark ganesh,milk ganesh/Rabdi, Rasmalai)
• Daily receiving order & billing in Ibake & software
• Check bill wise photos daily & send photos in whatsapp group
• Make bills in Ibake & software on regular basis
• Dispatch checking daily
• Check stock as per billing
• Physical stock audit
• Stock audit done through software and manual entries
• Ongoing production regular orders
• Customised department orders
• All reports submission to the Operation Manager
• Finished regular cakes,
• Semi finished
• Garnish
• Customize
• Distribution of raw material to hot/cold/garnish department
• Manual entry of production counts hot/cold/garnish
• Entry in Ibake system/manual
• Finished goods stock count
• Check physical count & keep in cold storage or other storage
• Check crates before loading
• J eep all Finished, Semi-finished & garnish material clean & good conditionJ

Standard Procedure:

• Take handover from shift over team
• Ensuring hygiene of Regular production, Customised, Cold room & all factory
• Checking balanced stock ie. finished goods & semi finished goods
• Overseeing checklist of cold kitchen & hot kitchen
• Launching new innovation, festival cakes, new arrival cakes
• Chef managing
• Overall cold kitchen , Hot Kitchen work & then problem solving
• Cross verifying FG & SF
• Hot kitchen planning about production
• Checking software entries
• Checking regular production entries
• Checking productivity of chef from production executive
• Verify customised bills & submitting to desk
• Maintaining FIFO of SF & FG
• Checking manual & software entries of regular, hot kitchen, customised production/garnish department
• Give and take handover from night team
• Take Handover from shiftwise team in written format
• Checking stock physically (hot/cold/garnish)
• Planning of semi finished goods as per requirement
• Put barcode on cake board compulsory
• Sequence wise arrange finished goods in cold room and stickering Crates wise
• Requisition form of raw material to store as per planning of hot/cold/garnish
• Counting SF stock after making hot kitchen
• Manual & software entries
• Maintaining FIFO of ready stock in store
• Cleaning of hot kitchen/cold kitchen/garnish department
• Using cleaned crates for SF