b Purpose To supervise and control day-to-day production activities, ensure achievement of production targets, optimum utilization of manpower and materials, adherence to quality and food-safety standards, minimum wastage, safe working practices, and timely completion of production schedules. 2.

Key Responsibilities Execute daily production plans and achieve production targets as per approved schedule. Monitor production processes, output, productivity, downtime, rejection and rework. Allocate manpower across production sections and ensure effective utilization of resources.

Guide, train and supervise production workers and maintain discipline on the shop floor. Ensure production is carried out as per approved recipes, specifications, SOPs and work instructions. Coordinate with QA/QC to maintain product quality, hygiene, GMP and food-safety requirements.

Ensure proper consumption and handling of raw materials and packaging materials. Control wastage, spoilage, rejection and abnormal material consumption. Coordinate with Stores for timely availability of raw and packaging materials.

Coordinate with Maintenance for machine breakdowns, preventive maintenance and equipment readiness. Ensure machines and equipment are operated safely and correctly. Maintain housekeeping, sanitation, PPE and personal hygiene standards on the production floor.

Coordinate with Dispatch, Stores, QA/QC, Maintenance, Purchase and HR for smooth operations. Prepare and maintain daily production, manpower, wastage, downtime and batch-related records. Escalate production, quality, manpower, material and machine-related issues to the Production Manager.





Identify opportunities for process improvement, productivity enhancement and cost reduction. 3.

Key Result

Areas (KRA) KRAExpected ResultProduction AchievementAchieve daily/weekly/monthly production targets as per plan.Productivity &

- EfficiencyMaximize output through effective utilization of manpower, materials and machines.Quality &
- Food SafetyMaintain approved quality standards, GMP, hygiene and food-safety practices.Wastage ControlKeep raw-material, packaging, process and product wastage within approved standards.Manpower ManagementEnsure proper allocation, attendance, discipline, training and productivity of production staff.Machine &
- Downtime ControlMinimize avoidable downtime and coordinate timely breakdown/maintenance support.Production DocumentationEnsure accurate and timely production, wastage, downtime and batch records.Safety &
- HousekeepingMaintain protected working conditions, PPE compliance and clean production areas.Cross-Functional CoordinationEnsure smooth coordination with QA/QC, Stores, Maintenance, Dispatch and HR.Continuous ImprovementImplement practical improvements to increase productivity, quality and cost efficiency. 4.

Key Performance

Indicators (KPI) Production target achievement: 95–100% of approved production plan.



Production wastage and rejection maintained within approved standards. Minimum avoidable production downtime and improved line efficiency. 100% compliance with approved SOPs, GMP, hygiene and food-safety practices.

Accurate and timely submission of daily production and shift reports. Effective manpower utilization and controlled overtime. Timely completion of production batches as per dispatch requirements. Zero avoidable safety incidents through proper safety compliance.

- Qualification &

Experience Diploma / Graduate in Production, Food Technology, Mechanical, Industrial or related field preferred. 2–5 years of experience in FMCG, food processing, bakery, confectionery or similar manufacturing operations.

Experience in production supervision, manpower handling and shop-floor operations. Knowledge of GMP, hygiene, food safety and basic production documentation preferred. 6.

Required Skills &

Competencies Production planning and execution Manpower handling and team leadership Problem-solving and decision-making Quality and food-safety awareness Wastage and cost-control mindset Basic computer and MS Excel/reporting skills Good communication and coordination skills Ability to work in shifts and under production deadlines 7.

Working Conditions Work at FMCG / bakery manufacturing plant and production floor. Shift-based working may be required depending on production requirements. May require extended hours during peak production, urgent orders or operational requirements. Strict compliance with company safety, hygiene, food-safety and workplace policies is mandatory.

📌 Production Supervisor (Bhiwandi)
🏢 Sweet County Delights Private
📍 Bhiwandi