Food production manager jobs in Finland
Food production managers oversee and monitor production and have overall responsibility for staffing and related issues. Hence, they have a detailed knowledge of the manufacturing products and their production processes. On the one hand, they control process parameters and their influence on the product and on the other hand, they ensure that staffing and recruitment levels are adequate.
Food production manager - Which skills are essential?
Supervise employees and monitor product quality at plants that turn raw materials including living creatures, vegetables and grains into products.
Set and achieve KPIs in line with company strategy and ensure customer requirements are met.
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.
Oversee production processes and prepare all the resources needed to maintain an efficient and continuous flow of production.
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
Define priorities and immediate actions for the short future.
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
Managing resources to ensure sufficient and appropriate trained staff to ensure consistent performance.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Latest innovative products and technologies to process, preserve, package and improve food products.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Prepare food plant production plans by scheduling the main activities within agreed budgetary and service levels. Foresee realistic times and costs required for the production activities taking productivity and efficiency into account.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Communicates production plan to all levels in a way that targets, processes, and requirements are clear. Ensures that information is passed to everyone involved in the process assuming their responsibility for overall success.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
Food production manager - Which skills are useful but not essential?
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Develop and coordinate plans of action in the food industry to assure that quality and deadlines are met in time.
Assess environmental plans in financial terms in order to balance the expenditure required for environmental improvements. Assess the economic benefit that those investments will bring in the long-term to the company.
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Managing communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.
Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
Identifying and exploring developments and innovation in technology and materials in the food industry.
Conduct regulatory oversight activities inside plants in matters relating to areas of consumer matters, e.g. misbranding, consumer protection, etc.
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.