THE ROLE

The Head of Production is responsible for converting incoming carcass into the precise mix of primal cuts, secondary cuts, and Value-Added products that the commercial team has sold. This is a demand-led production role: output is driven by the weekly cut-sheet from the Demand & Inventory Planner, not by yield maximisation alone.

You will lead production teams to deliver operational excellence, maintain product integrity and ensure every part of the animal is processed to the Ongole standard.

KEY RESPONSIBILITIES

• Execute the weekly cut-sheet with precision, ensuring production output matches commercial pod orders.
• Manage the Primal Cut & Aging Supervisor to maintain a consistent, correctly rotated aging pipeline.
• Manage the VA & Processing Supervisor to ensure sausages, burgers and convenience products are produced to CoE specification.
• Collaborate daily with the QA Manager to ensure production pace never compromises product integrity.
• Optimise labour deployment, production floor efficiency and waste reduction across all processing lines.
• Report production performance and yield data to the GM weekly.

REQUIRED EXPERIENCE

• Minimum 10 years of production management in a commercial meat processing facility or high-volume butchery.
• Mastery of carcass breakdown, primal and secondary cut fabrication, and yield optimisation.
• Proven experience managing both fresh meat processing and Value-Added product lines simultaneously.
• Strong operational discipline with demonstrated ability to execute demand-led production schedules.

QUALIFICATIONS

• Diploma or degree in Meat Science, Production Management, Food Technology, or a related field.
• Extensive certified industry experience will be considered in lieu of formal academic qualifications.
• Certification in meat grading, HACCP, or food safety is an added advantage.

OUR STANDARD. OUR PROMISE.

We turn raw potential into premium products. We honour the animal. We serve with integrity.

Quality is our process. Excellence is our promise.

• Execute the weekly cut-sheet with precision, ensuring production output matches commercial pod orders.
• Manage the Primal Cut & Aging Supervisor to maintain a consistent, correctly rotated aging pipeline.
• Manage the VA & Processing Supervisor to ensure sausages, burgers and convenience products are produced to CoE specification.
• Collaborate daily with the QA Manager to ensure production pace never compromises product integrity.
• Optimise labour deployment, production floor efficiency and waste reduction across all processing lines.
• Report production performance and yield data to the GM weekly.

• Mastery of carcass breakdown, primal and secondary cut fabrication, and yield optimisation.
• Proven experience managing both fresh meat processing and Value-Added product lines simultaneously.
• Strong operational discipline with demonstrated ability to execute demand-led production schedules.

• Diploma or degree in Meat Science, Production Management, Food Technology, or a related field.
• Extensive certified industry experience will be considered in lieu of formal academic qualifications.
• Certification in meat grading, HACCP, or food safety is an added advantage.