Job Description    
At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our ambition, to Grow What Matters!

RCL FOODS is on the hunt for an experienced Technical Process Specialist.

The prupose of the role is to provide the framework, tools, deployment methodology and support to all bakery staff and management to deliver sustainable improvement in product quality and bakery outputs whilst reducing the unit cost of manufacture. To implement and sustain process improvement, continuous improvement and manufacturing systems best practices.

Minimum Requirements    

• Master Baker/ AIB Certification/ Theory of Baking Certification
• Qualified artisan will be beneficial
• Production/Operations Management Qualification/Food Science or Quality Qualification
• People Management/ Project Man/ Continuous Improvement Qualification
• Three years experience in a similar role
• Significant production management experience in bread manufacturing
• Highly proficient in bakery technology
• Direct application of process optimisation and continuous improvement
• Training, assessing and moderating

Duties & Responsibilities

To implement and sustain process improvement and process optimisation programmes.

• Process Optimisation
  The following optimisation cycle will be managed to optimise the cost of manufacturing – identify process variables – analyse dependencies – test dependencies – reduce variability – standardisation (hand over to production team).
•  Process Improvements
  The following improvement cycle will be managed to improve the cost of manufacturing – process mapping – data collection – data analysis and data sorting – improvement opportunity identification – implement improvement methodology – standardisation (hand over to production team).

Production Management Support 

• To support Bakery Production Managers with the process of baking a good quality loaf as per the formulated recipe and costs. 
• To maximise plant availability, performance and quality rate (OEE) of bakery by applying process engineering techniques and tools.
• To optimise energy and utility usage, specific to baking.
• To train staff and management in bakery processes and optimisation techniques and to manage transfer of skills and competency assessment.
• To develop and maintain a repository of process and production information and documentation 
• A repository shall be developed for process data and documentation.

The process data will include technical process specifications and process flow diagrams.

• Information systems to support the process optimisation, process improvement and continuous improvement projects will be required.
• Process capability studies will be undertaken to identify process optimisation and process improvement projects. 

Manage continuous improvement programme for bakery

• Maintain a manufacturing scorecard and conduct benchmarking to drive continuous improvement
• Develop and sustain an OEE improvement programme
• Implement and sustain a problem-solving methodology
• Implement a visual performance management system at the bakery
• Drive effective communication for continuous improvement programme
• To effectively implement projects by employing sound project management practises
• To effectively support bakeries with trial bakes and special baking projects.
• Support the food safety and quality management system deployment
• Conduct engineering and process research and development
• Guide the formulation of the manufacturing strategy and equipment selection
• Effective budgeting and cost control
• Implement and sustain a mass balance process to manage inventory levels, raw and packaging material yields and mixing and baking yields to optimise costs.
• Introduce capacity planning and production scheduling to optimise the use of assets to meet service level and growth requirements.
• Implement and sustain a waste reduction programme.
• Apply contract management to manage service providers.
• Conduct Process Audits and manage deviation of processes