Function

Production (Head of Manufacturing for the plant)

Location

Vijayawada, Andhra Pradesh

Reporting to

Managing Director / Executive Director

Team

70–80 — line/shift supervisors, machine operators, packing staff, helpers, plus Maintenance (via Maintenance Supervisor)

Lines

Short Shelf Life (breads, buns — daily fresh) + Long Shelf Life (rusks, cakes)

Capacity

15 MT/day across the full floor — mixing to packaging

Experience

Minimum 5 years in the bread & bakery industry (compulsory), with floor-management experience

Qualification

Diploma / Degree in Food Technology or Hotel Management preferred

Employment type

Full time, permanent

CTC

₹12-15 LPA

ABOUT THE ORGANISATION

V M Bakery Products Private Limited is an established packaged bakery manufacturer based in Vijayawada, operating the Just Breads™ and Healthies™ brands. The Company runs a 35,000 sq. ft. facility with a daily production capacity of 15 MT, manufacturing breads, buns, rusks and cakes to FSSAI standards for institutional and retail markets.

THE ROLE

We are seeking an experienced Production Manager to head our manufacturing operation end to end — from mixing and dough processing through proofing, baking, cooling, slicing and packaging — across both our daily-fresh (short shelf life) and ambient (long shelf life) lines.

As Head of Production, you will own the full floor and lead a team of 70–80, including line and shift supervisors, machine operators, packing staff and helpers, with the Maintenance function reporting to you through the Maintenance Supervisor. You will report directly to the Managing Director and Executive Director.

This is a hands-on, on-the-floor leadership role. You will be accountable for output, quality, cost, safety and the daily fresh-dispatch discipline that a bakery lives on — every day, on time, to specification.

WHAT THIS ROLE DEMANDS THE BAKERY REALITY

Bread is unforgiving. It is made, baked, cooled, packed and dispatched on a daily cycle — there is no room to carry a bad shift into tomorrow. Short shelf life means yield, freshness and on-time dispatch are daily battles, not monthly targets.

You must run two different production rhythms at once: the daily-fresh SSL lines and the longer-run LSL lines. They cannot be managed the same way.

This is a floor role. You will be on the lines, with the shift, solving problems in real time — not managing production from a desk. Bakery experience is compulsory because this cannot be learned on our floor.

KEY RESPONSIBILITIES

1. Production Planning & Output

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Own daily and shift-wise production planning across all lines, aligned to the sales and dispatch plan and to plant capacity.

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Deliver output targets in full and on time — SSL breads and buns on the daily fresh cycle, and LSL rusks and cakes on their run schedules.

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Manage the full process: mixing, dough processing, proofing, baking (tunnel / rotary ovens), cooling, slicing and packaging.

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Coordinate closely with the FG store, dispatch and sales so the right product is made, packed and ready for each day's dispatch.

2. Quality, Yield & Cost

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Deliver consistent product quality to specification, working hand-in-hand with QA/QC — weights, bake, texture, finish and packaging integrity.

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Control yield and minimise waste, rework, rejections and returns — protecting margin on every batch.

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Manage raw-material and consumable usage against standards; control production cost per unit.

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Drive continuous improvement in process, productivity and line efficiency.

3. People & Shift Management

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Lead, roster and manage a team of 70–80 across shifts — line/shift supervisors, operators, packing staff and helpers.

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Plan manpower deployment for each shift to meet the production and dispatch schedule.

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Train, develop and hold the team to standards of productivity, discipline and hygiene.

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Coordinate with HR on manpower planning, contract-labour deployment, attendance and discipline on the floor.

4. Maintenance & Equipment Uptime

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Own equipment uptime across the floor — mixers, dividers, proofers, ovens, slicers, packaging and sealing machines, spiral coolers — through the Maintenance Supervisor.

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Drive preventive maintenance schedules to minimise breakdowns and line stoppages.

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Ensure rapid breakdown response so daily dispatch is not compromised.

5. Food Safety, Hygiene & Compliance

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Enforce GMP, hygiene and sanitation standards across the floor, and maintain FSSC 22000 / FSSAI readiness in coordination with QA/QC.

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Ensure adherence to CCPs and food-safety procedures on every line.

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Maintain a safe working environment and drive shop-floor safety discipline.

6. Reporting & Coordination

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Provide daily production, yield, wastage and downtime reporting to the Directors.

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Work closely with QA/QC, stores, dispatch, maintenance and HR as one plant team.

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Flag capacity, manpower and equipment constraints early to support planning.

HOW PERFORMANCE WILL BE MEASURED

Indicative weighting. Final KRAs will be agreed at joining. a

Weight





Output — volume & on-time dispatch-

30%

Production plan achievement; daily fresh-dispatch adherence; fill rate

Quality & yield-

25%

Quality to spec; waste / rework / rejection %; returns control

Cost & efficiency-

15%

Cost per unit; RM & consumable usage vs standard; line efficiency

Equipment uptime-

15%

Breakdown / downtime %; preventive-maintenance adherence

People, shift & discipline-

10%

Manpower deployment; team productivity; attendance & discipline

Food safety, hygiene & safety-

5%

GMP / audit readiness; hygiene standards; safety record

DESIRED CANDIDATE PROFILE

Essential

● Minimum 5 years' experience in the BREAD & BAKERY industry — this is compulsory and non-negotiable.

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Hands-on experience running a bakery production floor, with team / shift management experience.

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Sound knowledge of the full bakery process — mixing, dough handling, proofing, baking, cooling, slicing and packaging — and of bakery plant equipment.

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Understanding of short shelf life production discipline — daily cycles, yield, freshness and on-time dispatch.

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Working knowledge of GMP, hygiene, and food-safety standards (FSSC 22000 / FSSAI).

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Ability to lead a 70–80 person shift-based workforce, and to work the floor hands-on.

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Fluent Telugu; working English. Ready for factory-floor and early-morning / shift hours.

Preferred

● Diploma or Degree in Food Technology or Hotel Management.

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Experience across both short shelf life and long shelf life bakery products.

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Exposure to preventive maintenance and equipment management.

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Track record of improving yield, reducing waste, or raising line efficiency.

Attributes

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Hands-on, floor-first leader — solves problems on the line, not from a desk.

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Calm and decisive under the daily pressure of fresh dispatch.

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Disciplined on quality, hygiene and safety — never trades them for output.

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Cost- and yield-conscious; treats waste as lost margin.

WHAT WE OFFER

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CTC up to ₹12-15LPA, commensurate with experience.

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A senior, high-ownership role reporting directly to the Board, with full ownership of the production floor.

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A stable, quality-focused manufacturing organisation with established market credentials.

HOW TO APPLY

Interested candidates may send their CV to [email protected] quoting reference PROD-MGR-VJA in the subject line.

Please include: your bakery-industry experience (products and processes handled), team size and shift structure managed, plant capacity handled, current and expected CTC, and notice period.

V M Bakery Products Private Limited is an equal opportunity employer. Applications will be treated in confidence.

📌 Production Manager (Krishna)
🏢 V. M BAKERY PRODUCTS PVT .
📍 Krishna