1. Operations Management:
  - Develop food production sectors (agricultural, animal, and fishery) and food industries.
  - Monitor and manage day-to-day operations, ensuring smooth functioning of all processes.
  - Optimize production processes to improve efficiency, reduce waste, and increase productivity.
  - Ensure compliance with food safety regulations and quality standards.
2. Team Management:
  - Supervise and provide leadership to the production and operational staff.
  - Set goals and objectives for the team and monitor their performance.
  - Foster a positive work environment, encouraging teamwork and professional development.
3. Procurement and Inventory (Purchasing) Management:
  - Collaborate with the procurement team to ensure a steady supply of high-quality vegetables and meat products.
  - Develop and maintain relationships with suppliers and negotiate favorable terms and pricing.
  - Manage inventory levels and implement inventory control measures to minimize wastage and optimize storage.
4. Quality Control:
  - Establish and maintain quality control procedures to ensure that vegetables and meat products meet the required standards.
  - Conduct regular inspections and audits to identify any quality issues and implement corrective actions.
  - Monitor product shelf life and implement proper storage and handling practices.
5. Logistics and Distribution:
  - Coordinate with the logistics team to ensure timely delivery of products to customers.
  - Optimize distribution routes and methods to reduce costs and improve efficiency.
  - Monitor transportation and logistics service providers to ensure compliance with delivery schedules and quality standards.
6. Health and Safety:
  - Ensure compliance with health and safety regulations in all operational areas.
  - Implement and maintain safety protocols and procedures to minimize the risk of accidents or injuries.