Expert Architect for Food Production Facility Design

Project Description: We are looking for an experienced architect or architectural team to design and develop the layout, shop drawings, and technical details for a food production facility, with a strong focus on bakery production, prep kitchens, and food safety certification requirements. The ideal candidate must have proven experience working on factories, commercial kitchens, bakery production facilities, or food manufacturing plants. This is not a standard residential or retail design project. We need someone who understands production flow, hygiene zoning, food safety layouts, and how to design a facility that can support FSSC 22000 certification requirements. The project involves creating a practical and efficient layout for a bakery and food production operation, including areas such as receiving, storage, preparation, mixing, forming, baking, cooling, packing, dispatch, staff movement, cleaning areas, and hygiene-controlled zones. Most important requirement: The architect must understand how to create the correct flow for food production, including separation between raw materials, finished goods, staff movement, waste movement, clean zones, dirty zones, and potential cross-contamination risks. The layout must be designed with FSSC certification readiness in mind. Scope of Work: The selected architect will be expected to provide: Factory layout planning Food production flow design Bakery and prep kitchen layout Zoning for hygiene and food safety Personnel flow and material flow planning Equipment placement and workflow optimization Shop drawings and construction details Wall, floor, ceiling, drainage, and utility coordination details Cleanroom / hygiene barrier planning where needed Coordination drawings for MEP, HVAC, drainage, and production equipment Practical recommendations to make the facility easier to operate, clean, inspect, and certify Experience Required: Please only apply if you have direct experience with at least one of the following: Bakery production facilities Food factories Central kitchens Prep kitchens Commercial food production layouts FSSC 22000, ISO 22000, HACCP, or similar food safety environments Hygiene zoning and cross-contamination prevention Factory shop drawings and execution details What We Are Looking For: We need someone practical, detail-oriented, and experienced in execution. The goal is not only to create a nice layout, but to create a layout that works in real production and supports food safety certification. You should be able to think through: How raw materials enter the facility How ingredients move through production How staff enter and move through hygiene zones How finished products are cooled, packed, stored, and dispatched How waste exits without crossing clean production areas How to separate high-risk and low-risk areas How to make the layout easy to clean and maintain How to prepare drawings that contractors can actually build from Application Requirements: When applying, please include: Examples of previous food factory, bakery, or commercial kitchen projects Any experience with FSSC 22000, ISO 22000, HACCP, or food safety certification layouts Examples of shop drawings or technical details you have prepared A short explanation of how you approach food production flow planning Your availability and estimated timeline Your preferred working method: hourly or fixed price Important Note: Please do not apply if your experience is mainly residential, villas, apartments, or general interior design without factory or food production experience. We are specifically looking for someone who understands bakery and food manufacturing layouts from an operational and food safety perspective. Deliverables: Concept layout options Final optimized factory layout Production flow diagram Staff flow diagram Raw material and finished goods flow diagram Hygiene zoning plan Equipment layout Shop drawings Construction details Notes and recommendations for FSSC-ready design We are looking for someone who can guide the layout properly from the beginning and help us avoid mistakes that could affect production efficiency, hygiene, or future certification.

Project ID: 40539901