Manager / Senior Manager – Slaughtering Plant

Bachelor's Degree in DVM / Animal Husbandry / Food Technology / Food Engineering from a reputed University.

10–12 years of practical experience in poultry slaughtering, meat processing or relevant food manufacturing operations.

Strong knowledge of poultry processing, food safety, quality control and production management.

Sound understanding of HACCP, GMP, SSOP, ISO 22000 and Halal compliance requirements.

Proven leadership, team management, production planning and problem-solving capabilities.

Proficiency in MS Office and ERP systems will be an added advantage.

Oversee overall slaughterhouse operations, including poultry slaughtering, dressing, evisceration, chilling, packaging and dispatch to ensure achievement of production targets.

Prepare production plans and schedules, analyze downtime and take necessary initiatives to ensure uninterrupted operations and timely production.

Evaluate, implement and monitor food handling and processing procedures to ensure product quality, food safety and hygiene standards.

Ensure proper monitoring of Critical Control Points (CCPs), particularly scalding temperature (CCP-1) and chilling temperature (CCP-2).

Implement personal hygiene, sanitation and workplace safety procedures and ensure compliance with HACCP, GMP, SSOP and ISO 22000 standards.

Monitor poultry health, slaughtering practices, carcass quality and proper handling of finished products in compliance with applicable regulations and Halal requirements.

Manage manpower, production resources, operational budgets and equipment maintenance to optimize productivity and control costs.

Monitor production yield, wastage and by-product recovery, prepare operational reports and identify opportunities for process improvement and cost reduction.