Food production manager
Code 1321.2.1.3
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.
Essential skills
Knowledge
- financial capability
- food and beverage industry
- food legislation
- food waste monitoring systems
Skills and competences
- apply HACCP
- manage corrective actions
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- communicate production plan
- identify hazards in the workplace
- design indicators for food waste reduction
- develop food waste reduction strategies
- use resource-efficient technologies in hospitality
- set production KPI
- implement short term objectives
- keep up with innovations in food manufacturing
- train staff to reduce food waste
- manage resources in food manufacturing
- maintain relationship with customers
- supervise employees in food production plants
- oversee production requirements
Transversal competences
- analyse production processes for improvement
- analyse trends in the food and beverage industries
- apply control process statistical methods
- control of expenses
- set quality assurance objectives
- ensure cost efficiency in food manufacturing
- interpret data in food manufacturing
- quality assurance methodologies
- plan food plant production activities
- plan shifts of employees
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences