[Lam Dong] Production Leader - Frozen Pizza

III. KEY ACCOUNTABILITIES
1. Production Operations & Quality
Supervise daily production activities, ensuring adherence to SOPs, quality, and safety standards.
Monitor and control process parameters across dough preparation, topping, baking, freezing, and packaging stages.
Ensure hygiene and sanitation protocols meet HACCP, ISO 22000, or equivalent standards.
Collaborate with QA and R&D to maintain product consistency and resolve quality issues.
2. Team Leadership & Development
Lead, train, and motivate production line teams to achieve daily targets and uphold 4P's values.
Conduct regular coaching and performance evaluations to build team capability.
Foster a culture of accountability, teamwork, and continuous improvement.
3. Efficiency & Cost Control
Monitor material usage and minimize waste across all production stages.
Support productivity improvement projects using Lean Manufacturing and Kaizen principles.
Assist in managing production costs, optimizing manpower, and maintaining equipment utilization.
4. Process Improvement & Safety
Identify process bottlenecks and propose improvement solutions to increase yield and efficiency.
Enforce safety practices and ensure compliance with food safety and occupational health regulations.
Participate in audits, inspections, and incident investigations to drive corrective actions.
5. Cross-functional Coordination
Coordinate closely with Maintenance for machine readiness and downtime reduction.
Work with Supply Chain for material availability and production scheduling.
Support new product trials and process validation in collaboration with R&D.
IV. SUCCESS METRICS & KPIs
Achievement of production output and efficiency targets.
Zero major non-compliance in food safety or safety audits.
Reduction in waste and downtime through continuous improvement.
Positive team engagement and retention scores.
On-time delivery and product quality consistency.
V. CORE COMPETENCIES
Production Planning & Execution
Food Safety & Quality Control
Team Leadership & Coaching
Problem-Solving & Continuous Improvement
Communication & Collaboration
Process Optimization & Lean Mindset
VI. TOOLS, ENVIRONMENT & WORKING CONDITIONS
Systems & Tools: ERP or MES production tracking systems, Excel-based dashboards, and standard QA documentation tools.
Work Setting: Factory-based (Lam Dong, Da Lat) with hands-on leadership presence on the production floor.
Travel Expectations: Occasional travel to Ho Chi Minh City or supplier sites for coordination or training.
VII. REQUIRED QUALIFICATIONS
Education Background: Bachelor's degree in Food Technology, Industrial Engineering, or related field.
Minimum 3-5 years of experience in food manufacturing, preferably in bakery, frozen food, or ready-to-eat products.
Proven hands-on experience in supervising or leading a production line.
Familiarity with HACCP, GMP, and food safety audits.
Skills & Attributes
Strong leadership and team coordination skills.
Analytical mindset with attention to detail.
Effective communication and problem-solving abilities.
Committed to maintaining high quality and safety standards.
This Job Profile is intended as a reference framework. Actual responsibilities, scope, and requirements may be adjusted based on business priorities and evolving organizational needs.