§ OCCUPATION · GLOBAL STANDARDS

food production manager

Food production managers oversee and monitor production and have overall responsibility for staffing and related issues.

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Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

food legislation quality assurance methodologies food and beverage industry food waste monitoring systems financial capability

OPTIONALAdjacent knowledge that strengthens fit

molecular gastronomy food safety standards food authentication techniques food fraud legislation about animal origin products

Practical Skills

ESSENTIALApplied skills & competences

ensure cost efficiency in food manufacturing plan food plant production activities manage resources in food manufacturing plan shifts of employees set production KPI use resource-efficient technologies in hospitality manage corrective actions apply requirements concerning manufacturing of food and beverages set quality assurance objectives analyse production processes for improvement keep up with innovations in food manufacturing train staff to reduce food waste maintain relationship with customers analyse trends in the food and beverage industries design indicators for food waste reduction develop food waste reduction strategies communicate production plan apply HACCP control of expenses oversee production requirements interpret data in food manufacturing implement short term objectives supervise employees in food production plants apply control process statistical methods identify hazards in the workplace apply GMP

OPTIONALOptional competences

advocate for consumer matters in production plants attend to detail in preparation for audits conduct research on food waste prevention perform strategic planning in the food industry manage communications with food industry governmental bodies apply foreign language for international trade manage medium term objectives manage staff mitigate waste of resources lead process optimisation assess environmental plans against financial costs recruit employees adapt production levels monitor developments used for food industry plan medium to long term objectives evaluate employees manage budgets

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)