Production Manager

About the role

Reporting to the General Unit Manager, you will lead all production functions—including planning, preparation, cooking, tray set‑up and food packing—to ensure client satisfaction, strict food‑safety standards (HACCP) and the achievement of the company’s operational objectives.

Key responsibilities

• Organise and supervise all production activities and manage recipe development and cooking methods.
• Control labour costs by managing daily schedules and rosters, and monitor food‑costs through supply‑plan quality standards.
• Oversee order processing, receipt of foodstuffs and material outputs using the ERP system, and optimise daily trackers.
• Prepare purchasing forecasts based on supply plans and implement KPI monitoring (material loss, hours worked, occupational health and safety).
• Collaborate with the QHSE manager to maintain HACCP compliance, cleaning, equipment maintenance, pest control and staff training in good practices.
• Guarantee productivity ratios by controlling labour and food costs and ensuring efficient use of resources.
• Maintain accurate purchasing forecasts and coordinate with suppliers to ensure timely delivery of raw materials.
• Monitor and enforce occupational health and safety procedures across the site.

Required profile

• Minimum 5 years of management experience in catering or food production.
• Strong knowledge of culinary production techniques, food legislation, cold‑chain management and hygiene & safety rules.

Required skills

• Microsoft Word
• Microsoft Excel
• Production‑management ERP system
• HACCP food‑safety standards