[Lam Dong] Production Leader - Frozen Pizza

I. ABOUT 4P’s CORPORATION
4P’s, headquartered in Ho Chi Minh City, Vietnam, operates 40 worldwide restaurants. Our main restaurant, Pizza 4P’s, has 35 stores in Vietnam and manages global franchises like IPPUDO and ABOUT LIFE COFFEE BREWERS. Our core products are food and beverages, specifically pizza, with key differentiators of "House-made cheeses", "Earth-to-people" and "Omotenashi" hospitality.

Pizza 4P’s is an innovative Vietnam-based Japanese Italian pizza restaurant that started in Vietnam with a simple yet powerful mission: “Delivering Wow, Sharing Happiness”. We are known for crafting artisanal pizzas, homemade cheese, and unique East-meets-West flavors while embracing sustainability and community impact at the heart of everything we do. Today, we operate restaurants across Vietnam, Cambodia, Japan, India and Indonesia, and continue to grow with a vision of bringing people together through memorable dining experiences.

II. ROLE PURPOSE
The Production Leader – Frozen Pizza plays a critical role in managing day-to-day operations at our frozen pizza manufacturing facility in Lam Dong (Da Lat). Reporting to the Production Manager, this position ensures that production activities run smoothly, efficiently, and in full compliance with safety and food quality standards.
This leader will supervise production teams, oversee process adherence, and drive continuous improvement to achieve production goals in volume, quality, cost, and delivery. The role requires both technical expertise and a hands-on leadership style to build a culture of excellence and care on the factory floor.

Reporting to: Production Manager – Frozen Pizza
Subordinates: Production supervisors, operators, and shift leads (to build a new team)
Work Location: HCMC office in pre-opening phase, and in Lam Dong Province (on-site at factory) after opening

III. KEY ACCOUNTABILITIES

1. Production Operations & Quality

• Supervise daily production activities, ensuring adherence to SOPs, quality, and safety standards.
• Monitor and control process parameters across dough preparation, topping, baking, freezing, and packaging stages.
• Ensure hygiene and sanitation protocols meet HACCP, ISO 22000, or equivalent standards.
• Collaborate with QA and R&D to maintain product consistency and resolve quality issues.

2. Team Leadership & Development

• Lead, train, and motivate production line teams to achieve daily targets and uphold 4P’s values.
• Conduct regular coaching and performance evaluations to build team capability.
• Foster a culture of accountability, teamwork, and continuous improvement.

3. Efficiency & Cost Control

• Monitor material usage and minimize waste across all production stages.
• Support productivity improvement projects using Lean Manufacturing and Kaizen principles.
• Assist in managing production costs, optimizing manpower, and maintaining equipment utilization.

4. Process Improvement & Safety

• Identify process bottlenecks and propose improvement solutions to increase yield and efficiency.
• Enforce safety practices and ensure compliance with food safety and occupational health regulations.
• Participate in audits, inspections, and incident investigations to drive corrective actions.

5. Cross-functional Coordination

• Coordinate closely with Maintenance for machine readiness and downtime reduction.
• Work with Supply Chain for material availability and production scheduling.
• Support new product trials and process validation in collaboration with R&D.

IV. SUCCESS METRICS & KPIs

• Achievement of production output and efficiency targets.
• Zero major non-compliance in food safety or safety audits.
• Reduction in waste and downtime through continuous improvement.
• Positive team engagement and retention scores.
• On-time delivery and product quality consistency.

V. CORE COMPETENCIES

• Production Planning & Execution
• Food Safety & Quality Control
• Team Leadership & Coaching
• Problem-Solving & Continuous Improvement
• Communication & Collaboration
• Process Optimization & Lean Mindset

VI. TOOLS, ENVIRONMENT & WORKING CONDITIONS

• Systems & Tools: ERP or MES production tracking systems, Excel-based dashboards, and standard QA documentation tools.
• Work Setting: Factory-based (Lam Dong, Da Lat) with hands-on leadership presence on the production floor.
• Travel Expectations: Occasional travel to Ho Chi Minh City or supplier sites for coordination or training.

VII. REQUIRED QUALIFICATIONS

Education Background

• Bachelor’s degree in Food Technology, Industrial Engineering, or related field.

Experience

• Minimum 3–5 years of experience in food manufacturing, preferably in bakery, frozen food, or ready-to-eat products.
• Proven hands-on experience in supervising or leading a production line.
• Familiarity with HACCP, GMP, and food safety audits.

Skills & Attributes

• Strong leadership and team coordination skills.
• Analytical mindset with attention to detail.
• Effective communication and problem-solving abilities.
• Committed to maintaining high quality and safety standards.

This Job Profile is intended as a reference framework. Actual responsibilities, scope, and requirements may be adjusted based on business priorities and evolving organizational needs.