Responsibilities
1. Strategic Process Management
- Lead and manage end-to-end manufacturing operations for non-dairy cream, whipping cream, margarine,
and specialty fat systems.
- Oversee critical processing stages including emulsification, homogenization, pasteurization/UHT, fat
crystallization, votator systems, texturizing, and filling/packaging.
- Ensure products consistently meet performance, quality, and stability standards aligned with Japanese market and corporate expectations.
2. Operational Excellence & Continuous Improvement
- Drive plant performance through monitoring of KPIs such as yield, OEE, downtime, waste reduction, and cost
optimization.
- Lead root cause analysis (RCA) and corrective and preventive actions (CAPA) for process deviations,quality issues, and customer complaints.
- Champion continuous improvement initiatives including Kaizen, 5S, Lean Manufacturing, and PDCA
methodologies.
- Support new product industrialization and process scale-up in collaboration with R&D.
3. Quality, Food Safety & Compliance
- Ensure full compliance with GMP,HACCP, regulatory requirements, and internal corporate standards.
- Maintain accurate, structured documentation and reporting in accordance with Japanese corporate governance practices.
- Lead audit preparation and follow-up actions (internal, external, and customer audits).
4. Leadership & People Management
- Manage and develop a team of engineers and production support staff.
- Establish clear performance objectives and provide coaching, mentoring, and succession planning.
- Foster a culture of accountability, collaboration, and continuous learning.
5. HQ Coordination & Reporting (Japanese Reporting Structure)
- Report operational and technical performance to the Plant Manager and functionally to headquarters in
Japan.
- Prepare structured monthly and quarterly technical reports, improvement proposals, and deviation
analyses.
- Facilitate clear communication between plant operations and HQ to ensure alignment on standards, product
performance, and improvement initiatives.
Requirements / Qualifications
- Bachelor’s or master’s degree in food engineering, Food Science, Dairy Technology, Chemical Engineering, or
a related field; equivalent professional experience will be considered.
- Minimum 10 years of relevant experience in non-dairy cream, margarine, or specialty fat manufacturing,
with at least 3–5 years in a managerial or leadership role.
- Strong technical expertise in UHT processing, homogenization, emulsification systems, fat crystallization,
and structured fat technologies.
- Demonstrated experience managing production support or process engineering teams in a manufacturing
environment.
- Familiarity with Japanese corporate reporting structures or structured multinational environments is
preferred.
- Strong analytical,problem-solving, and decision-making skills.
- Ability to work collaboratively across departments and cultures.