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Title:  Head - Operations (Culinary)


Job Summary

The Head of Operations will have responsibility for the design and implementation of best manufacturing practices and standards across culinary factories. 

  • Management of Manufacturing and Supply Chain Operations. Driving departmental efficiencies to meet Business objectives.

  • Enhancing business profitability by implementing continuous improvement initiatives.

  • Implementing good manufacturing and warehousing practices via Standard Operating Procedures. Ensuring food safety norms and a safe working environment for employees. 

Roles & Responsibilities

  • Responsible to drive cost, quality, productivity, cycle time, and customer experience improvements across Culinary factories. Tasks include the implementation of the lean strategy and the shop floor management as well as the development and implementation of value-oriented improvements to the operational and administrative processes. To achieve balanced solutions, to support changes in the areas as a change companion and consultant. Take care of the conception and realization of new projects. Implementation of workshops and training.

  • Responsibilities: Manage and support the vision of the Category by providing technical expertise in Lean, Six Sigma, 5s and TOC to ensure Operational Excellence in the functions.

  • Carry out background research, and reports, and ensure preparation of briefing papers and findings. Interface and partner with internal functional leaders, other departments, and different regional or global functions to ensure collaboration across the board. Ensure that IFFCO operating policies and procedures are implemented and followed across all factories

  • The position works multiple priority activities that require good coordination in multiple time zones and within different cultures.

  • Scope: Culinary: Wet and Dry Condiments, UHT Creams, Plant-Based products

  • Geography: India, UAE, Iraq, Italy, Algeria, Brazil (growing markets)


Principal Accountabilities

  • Quality Assurance

  • Efficiency improvements

  • Sustainability

  • Capacity and Capability planning

  • Training and development

  • Growth projects management

  • KPI reporting and best practices sharing.


  • Overall Equipment Efficiency (OEE)
  • Operations Cost
  • Inventory days
  • Customer Service
  • Quality complaints
  • Safety Indicators

Work experience requirement


  • Experience in the medium or large sized Manufacturing industry for minimum 12-15 years, Min 10 years in FMCG MNC

  • The last 3-5 years in a leadership role handling end-to-end site operations

  • Production experience of Dairy or Non-dairy creams and or Wet Condiments 

  • Troubleshooting abilities with respect to the manufacturing process and machinery from the relevant industry.  

  • Hands-on-experience in the production of different product specification


  • B.Tech, M. Tech. /Food Technologist Degree is essential.   
  • Post-Graduation in Operations Management is preferred.


Business Acumen
Manufacturing Operations and Industry Practices
Safety Procedures and Norms
Self and Team Management
Planning & Decision Making
Strategic Thinking
Change Management
Ownership & Result Orientation
Cost Management
Supply Chain Management Principles
Business Unit:  Culinary (361)
Business Group:  Oils&Fats (239)