THE JOB AT A GLANCE

 To ensure all that the required quantity of products is prepared according to their respective product specifications by following prescribed Food Safety and Quality Management Systems and to produce cost-effective top-quality products and achieve yields. 

RESPONSIBILITIES

WHAT YOU WILL DO

• Ensure that all sub-ordinates perform according to company standards
• Establish departmental objectives and performance standards or Key Performance Indicators
• Supervise by objectives and Key Performance Indicators and make sure that employees achieve the required standards all the time 
• Institute disciplinary action where appropriate
• Manage and maintain productivity levels
• Conduct Performance Appraisal with sub-ordinates and coach for non-performance if need be
• Ensure that all new employees receive adequate training (Departmental and Induction training )
• Coaching and training of employees who don’t perform according to required standards
• Prepare employees training & development plans and make sure that are escalated to HR
• Evaluate and assess the impact of training/coaching
• Make sure that all employees attend training when scheduled
• Manage and promote good Food safety standards
• Conduct audits (Food Handling standards) within a quality management system and evaluation of results thereof
• Maintaining occupational health, safety and general housekeeping 
• Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system 
• Take action when a non-conformance is detected against the critical limits of a CCP.
• Identify good manufacturing practices to control microbiological contamination during food handling.
• Manage Pest Control and waste materials as part of a food safety system 
• Order correct amounts to ensure quality of raw materials not affected.
• Adhere to process flows and recipe specs to ensure product consistency.
• Adhere to HACCP guidelines during the manufacture of all products.
• Relevant product documentation correctly completed to ensure traceability
• Monitoring and controlling actual expenses (and revenue), against projected budget.
• Determining the elements of a budget relevant to an area of responsibility

WHAT YOU WILL BE MEASURED ON

• Performance outputs, cost, quantity, quality, dimensions, tolerances, deadlines and safety
• Service level of 98 % and above of committed order.
• Wastage % according to plant goals
• Production volumes more than 90 % of machine capacities.
• Plant Efficiency kept at % + – Plant goals
• Plant Availability kept at % + Plant Goals
• People Productivity at 10%  – Plant Goals
• All employees have undergone relevant competency based training required to trigger the effectiveness in a job
• Minimum customer complaints – below 9 ppm.
• Micro-reports – all microbial counts are within specification for finished product as well as equipment swabs
• Sensory evaluation – products are within specification and comparable to standard
• HACCP Audit Passed
• Internal Audits Passed for Food Safety & Quality Systems.
• Correct document control to ensure product traceable in event of recall.
• Actual expenses are monitored according to Standard Operating Procedures
• Variances are identified and corrective measures are proposed and/or taken according to SOP

QUALIFICATIONS

WHAT YOU’LL BRING TO THE TABLE

Core knowledge:

• Safety rules and regulations, Food Safety, Government policies on Safety Health and safety legal compliance, Project management, Risk management

Academic:

• Matric (Grade 12)
• Post Matric Qualification in Production or Operations Management

Experience:

• 3 years’ experience in a food manufacturing environment 
• 2 years production supervisory experience

Behavioural:

• Good Communication skills
• Coaching and Training of people 
• Progress Monitoring
• Motivating others
• Planning & Organising
• Teamwork & team building
• Continuous Improvement
• Managing Results
• People Management
• Financial skills