Head- Sauce Manufacturing

Job Location: Isambe, MIDC Patalganga, Navi Mumbai
• EXPERIENCE IN SAUCE MANUFACTURING INDUSTRY IS MANDATORY

Job Purpose:

The Factory Head will be responsible for overseeing the entire sauce manufacturing unit from raw material procurement to the processing & supply of the final product. This role will ensure the efficient, safe, and cost-effective production of sauces while maintaining high standards of quality, health and safety compliance, and timely delivery of products.

Key Responsibilities:

1. Factory Management:
• Lead and manage the day-to-day operations of the sauce manufacturing plant.
• Oversee the production schedule to ensure timely delivery of products while maintaining product quality.
• Ensure smooth operation and maintenance of all equipment and machinery involved in sauce production.
• Monitor and manage production KPIs (key performance indicators) such as yield, efficiency, Cost, and waste reduction.
• Continuously identify opportunities for process improvements and cost-saving measures.

2. Sauce Manufacturing Process:
• Oversee the entire sauce production unit, establishing and ensuring adherence to product recipes and production protocols.
• Supervise the use of state-of-the-art sauce production machinery, such as technologically advanced processing mixers, storage & mixing tanks, automated filling machines, pasteurizers, cooling systems, CIP systems, and SCADA controlled production processes.
• Implement best practices for maintaining consistency, flavor profiles, texture, and color of sauces.
• Coordinate the stages of sauce production, including the preparation of ingredients, mixing, heating, cooling, packaging, and labeling.
• Ensure that all sauces are produced in compliance with quality standards and health/safety regulations (e.g., HACCP, ISO).

3. Team Leadership & Development:
• Lead, mentor, and manage the factory staff, including production operators, supervisors, and maintenance personnel.
• Foster a positive working environment focused on collaboration, efficiency, and continuous improvement.
• Conduct regular training and performance evaluations for factory staff on equipment handling, production techniques, and safety procedures.
• Develop and implement staffing plans based on production needs, ensuring proper staffing levels.

4. Health, Safety, and Quality Control:
• Ensure compliance with all health and safety regulations, including GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points).
• Implement and enforce quality control processes throughout the manufacturing process to meet product specifications.
• Lead factory audits and inspections to maintain certification standards (e.g., ISO +001, HACCP).
• Oversee maintenance of factory machinery and ensure that routine servicing, calibrations, and repairs are carried out as required.

5. Inventory & Supply Chain Management:
• Manage the procurement of raw materials such as tomatoes, spices, vinegar, and other sauce ingredients, ensuring consistent quality and availability.
• Collaborate with the supply chain team to monitor inventory levels, manage storage, and coordinate the flow of raw materials to production.
• Ensure raw materials and finished goods are stored appropriately to maintain product quality.

6. Continuous Improvement & Innovation:
• Stay up to date with trends and innovations in sauce production and manufacturing technology.
• Introduce new production techniques and equipment to improve product quality and increase productivity.
• Lead projects to introduce new sauce variants or packaging options to expand product lines.

7. Budget & Cost Control:
• Develop and manage the factory’s annual operating budget.
• Monitor production costs and implement cost-saving measures without compromising product quality or safety.