QUALIFICATIONS:

Grade 12 plus Diploma or Higher Certificate in Production and Operation Management.
EXPERIENCE: Atleast 2-3 years experience, preferably in Food manufacturing industry.

KNOWLEDGE REQUIRED:

Basic Knowledge of HACCP
Experience in production and preparation will be an advantage
Knowledge of quality assurance
Knowledge of production planning
Food safety and good manufacturing practices
Ability to report on agreed KPA’s
Cross contimination
Hygiene and cleaning procedures

SKILLS REQUIRED:

Fully literate with good communication skills and be a team player
Numeric skills and accuracy is essential

JOB ACTIVITIES:
Operational Procedures

Prepare fat emulsion according to method provided
Follow mixing procedure as detailed in the recipe.
Ensure that all work completed is done in accordance with work and operational procedures. 

Staff Management

Ensure proper time keeping.
Ensure personal hygiene checks are done on all staff before production begins.
Ensure your staff follow Eskort Ltd’s SOP’s and policies.
Discipline your staff, when necessary, in line with company guidelines.
Communicate to staff in morning meetings regarding issues brought to your attention during your meetings (for example customer complaints, production focus areas).
To make use of a roster to ensure that the correct number of staff needed for overtime are used – not more and not less.
To ensure that all staff are productive at all times.

Process Management

To perform the hygiene inspection of your department yourself before production begins and sign off the Ecowize Cleaning Hand over register yourself.
To ensure the quality of the raw material used in your department.
To start production on time.
To follow all SOP’s applicable to your department.
To identify bottle necks in your process and address the root cause of the bottle neck. Should you be unsure how to determine the bottle neck, the foreman must be consulted for assistance.
Bottle necks must then be actioned and reduced.

Production Planning

To plan the order of production for your department for each day.
To plan production for the week taking into account outstanding orders.

Work according to the machine’s capacity in your department.

Feedback must be given to the foreman and production manager on an hourly basis on whether targets are being met for your department.
All equipment deviations are to be reported immediately to maintenance as well as the foreman. This includes reporting inconsistent performance of the machines.

To ensure the quality of the product in your department.

Ensure the consistency of your product, in terms of texture, temperature, appearance, quality of the raw material used.
Ensure all quality checks are performed accurately, and that correct revisions of paperwork are in use.
Perform proper root cause analysis on all deviations found.
Make sure that every batch is verified and signed off as per recipe.

Ensure an efficient handover to the next shift.

Communication on what is still outstanding, difficulties experienced, new orders, etc.

Implement and maintain 5S and Quantum Lean methods:

To be discussed in morning meetings.
Ensure all your boards are updated.
Ensure suggestions are submitted.
Hold fishbowl meetings and small group activities, etc.

To ensure that end of shift procedures are performed

All raw materials / in process emulsions put into appropriate coldrooms / freezers.
All equipment put away / disassembled, and still in good working order

To follow up

On all quality, production, maintenance, staff, etc issues within your department.
Should there be no progress found on the above issues, this must be reported to the foreman.

Attend meetings

Arrive prepared and on time.
In the case of customer complaints meetings, have the feedback from your staff ready for discussion.
Should attendance not be possible, excuse yourself before the time? Reasons given must be valid.
Communicate relevant information from the meeting to staff during next morning meeting / discuss and display graphs which were issued.

Food safety requirements

You need to stop production if any food contamination with a Physical, Microbiological, Chemical or Allergen risk occurred or is expected. Inform Quality department so that they can restrict affected product.
Report any contamination to QCQA coordinator and in her absence to the General Manager.
Manage your departments in such a manner to prevent any risks to enter product by making sure area and equipment is maintained (Open Job cards and make sure that they are completed).
If you are the Supervisor where a CCP is controlled, you must make sure that product that do not reach the Critical limit is restricted or is immediately processed further until the critical limit is reached. Report any CCP failure where product is restricted immediately to QCQA coordinator and in her absence to the General Manager.
Make sure all your staff, especially those responsible for CCP, is trained on relevant SOP’s applicable for food safety.
Communicate to superiors and your employees all issues regarding food safety they need to be aware of.

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