KEY RESPONSIBILITY

➤ Production & Operations

• Plan and manage daily production schedules to meet customer orders and deadlines.
• Ensure efficient utilization of processing equipment (injectors, tumblers, forming lines, smoking/cooking ovens, slicers, grinders, portioning lines).
• Monitor yield performance and implement corrective actions to minimize losses.
• Collaborate with Planning and Sales to align production capacity and demand forecasts.

➤ Product Development & R&D

• Lead development of new poultry value-added products (marinated, smoked, breaded, formed, cooked, ready-to-eat).
• Conduct trials for new recipes, processes, spices, ingredients, packaging formats.
• Optimize existing recipes to improve yield, shelf life, quality, cost, and consistency.
• Work closely with QA and Sales to understand market trends, customer feedback, and regulatory requirements.
• Oversee technical documentation—specifications, process flows, ingredient declarations, allergen statements, nutritional information.
• Validate new equipment, technologies, or processes related to new product introduction.
• Plan and execute pilot trials for new products on the production line.
• Coordinate product roll-out teams (QA, Production, Sales, Procurement) for a smooth rollout.
• Set production parameters, yields, cooking curves, marination percentages, and process controls for new products.
• Conduct sensory evaluations and refine formulations on new prototypes and commercial batches.
• Ensure scale-up from pilot to commercial production is efficient and cost-effective.

➤ People Management

• Supervise production supervisors, machine operators, and R&D technicians.
• Develop training programs on hygiene, safety, new technologies, and new product procedures.
• Handle performance reviews and manage staff discipline, attendance, and competency development.

➤ Cost & Efficiency

• Control usage of raw materials, ingredients, spices, and packaging to minimize wastage.
• Monitor KPIs such as yield, throughput, labour efficiency, OEE, and cost per kg produced.
• Identify and implement continuous improvement initiatives (Lean, Kaizen, root-cause analysis).

➤ Equipment & Maintenance

• Work with Maintenance to schedule preventive maintenance and ensure equipment reliability.
• Troubleshoot breakdowns and support maintenance teams to reduce downtime.
• Recommend new equipment or upgrades to support product innovation and increased capacity.

➤ Compliance & Reporting

• Ensure adherence to health and safety regulations.
• Prepare daily/weekly/monthly production and development reports.
• Maintain updated documentation for audits, certification bodies, and export requirements.
• Support customer visits, regulatory inspections, and certification renewals.

Qualification, Experience and Competencies

• Degree/Diploma in Food Science, Meat Science, Food Technology, Production Management, or related field.
• Strong understanding of marination, injection technology, tumbling, forming, smoking/cooking processes, freezing, and packaging.
• 5+ years hands-on experience with R&D, formulation, and pilot/industrial trials.
• Familiarity with HACCP, FSSC, GMP, and food safety standards.
• Strong project management, leadership, and analytical/problem-solving skills.

Key Skills & Attributes

• Creative and technical mindset for product innovation.
• Strong communication and cross-functional coordination capability.
• Ability to balance quality, cost, and operational feasibility.
• Strong attention to detail and understanding of market trends.
• Data-driven approach, with strong sensory analysis and yield optimization skills.

• Plan and manage daily production schedules to meet customer orders and deadlines
• Ensure efficient utilization of processing equipment (injectors, tumblers, forming lines, smoking/cooking ovens, slicers, grinders, portioning lines)
• Monitor yield performance and implement corrective actions to minimize losses
• Collaborate with Planning and Sales to align production capacity and demand forecasts
• Lead development of new poultry value-added products (marinated, smoked, breaded, formed, cooked, ready-to-eat)
• Conduct trials for new recipes, processes, spices, ingredients, packaging formats
• Optimize existing recipes to improve yield, shelf life, quality, cost, and consistency
• Work closely with QA and Sales to understand market trends, customer feedback, and regulatory requirements
• Oversee technical documentation—specifications, process flows, ingredient declarations, allergen statements, nutritional information
• Validate new equipment, technologies, or processes related to new product introduction
• Plan and execute pilot trials for new products on the production line
• Coordinate product roll-out teams (QA, Production, Sales, Procurement) for a smooth rollout
• Set production parameters, yields, cooking curves, marination percentages, and process controls for new products
• Conduct sensory evaluations and refine formulations on new prototypes and commercial batches
• Ensure scale-up from pilot to commercial production is efficient and cost-effective
• Supervise production supervisors, machine operators, and R&D technicians
• Develop training programs on hygiene, safety, new technologies, and new product procedures
• Handle performance reviews and manage staff discipline, attendance, and competency development
• Control usage of raw materials, ingredients, spices, and packaging to minimize wastage
• Monitor KPIs such as yield, throughput, labour efficiency, OEE, and cost per kg produced
• Identify and implement continuous improvement initiatives (Lean, Kaizen, root-cause analysis)
• Work with Maintenance to schedule preventive maintenance and ensure equipment reliability
• Troubleshoot breakdowns and support maintenance teams to reduce downtime
• Recommend new equipment or upgrades to support product innovation and increased capacity
• Ensure adherence to health and safety regulations
• Prepare daily/weekly/monthly production and development reports
• Maintain updated documentation for audits, certification bodies, and export requirements
• Support customer visits, regulatory inspections, and certification renewals

• Strong understanding of marination, injection technology, tumbling, forming, smoking/cooking processes, freezing, and packaging
• Familiarity with HACCP, FSSC, GMP, and food safety standards
• Strong project management, leadership, and analytical/problem-solving skills
• Creative and technical mindset for product innovation
• Strong communication and cross-functional coordination capability
• Ability to balance quality, cost, and operational feasibility
• Strong attention to detail and understanding of market trends
• Data-driven approach, with strong sensory analysis and yield optimization skills

• Degree/Diploma in Food Science, Meat Science, Food Technology, Production Management, or related field
• 5+ years hands-on experience with R&D, formulation, and pilot/industrial trials