Objective
To provide quality products, in time with flexibility, profitability and through safe operations.1. Operations Management- Responsible for planning and execution of daily production plans in compliance with quality standards, increasing productivity and yield through lean management and continuous improvement.
2. Team Management-Responsible to lead, motivate and train operations team along with floor staff to align on company\'s and departmental goals and provide guidelines to achieve them.
3. Continuous Improvement-Responsible for continuous improvement of process. Leading manufacturing excellence program to improve overall efficiency, cost, quality and productivity of process.
4. Cost Effective Program-Responsible to lead CEP and contribute in departmental overall saving targets. Manage production budgets and recommend safe cost cutting solutions.
5. Food Safety Assurance-Responsible to comply production facility with food safety international standards. Ensure zero food safety complaints in final product and devise preventive controls to eliminate root cause of food safety hazards.Part of the food safety cross functional team.
6. Quality by Operation-Leading QBO initiative for quality and safety of product, equipment and process. Program is focused on shifting ownership of quality from QA dept to Production thereby reducing rework costs and hold/rejection complains.

Objective:
Ensure the product, package quality remains at the required quality by the organization.
1. Custodian of Quality related records.
2. To oversee line start-up and shutdown procedures to ensure that the product is within specification
3. Manage the daily quality reports from the quality control staff and take corrective measure if required.
4. Carry out tests specified in daily quality plans and work plans within the assigned department.
5. In case of nonconformities, inform the authorities, stop production if needed, take required corrective-preventive actions and keep record.
6. Monitor syrup, sugar and concentrate efficiencies daily and during production.
7. Supervision & Management of Syrup Room and Water treatment operations.
8. Ensure cleaning and sanitation as per company standards.
9. Calibration of all pressure and temperature gauges and devices at plant, internally and externally both.
10. Ensure washing parameters with company requirements to make all containers fit for filling and ultimate consumptions.
11. To ensure that container inspection procedures are implemented as per company requirements.
12. To ensure empty receiving from markets as per company requirements.
13. Check that the calibrated devices in intermix device are working, engage and control cooling system, adjust and operate level control device.
14. To monitor and control post mix related activities.
15. To ensure storage conditions  FIFO.
16. Supporting & facilitating other departments in achieving their targets.
17. Implementation of Quality, Food Safety and HSE management system.
18. Monitor operation & maintenance of waste water treatment plant.
19. Maintain proper documentation and record keeping ensuring compliance to meet the requirements of audits

Objective:
Execute the production plan & monitor the activities to meet the sale demand with ensuring quality at all steps from Raw Oil to end finished Oil & Ghee product.
1.Responsible for smooth production operation & process.2.Responsible to supervise all process of oil and ghee at plant to ensure the quality of oil and ghee at every process step.3. Responsible to supervise Quality Control Lab & Checking incoming Raw Oil, Process Samples and Finished Product Oil and Ghee.4.Responsible to check the Filling Volume of Oil & Weight of Ghee at Packing section to enaure the filling parameters.5.Responsible to Execute the Production plan on floor shared by Production Manager to meet the sale demand.