Finance
Drive cost reduction whilst optimizing resources and meeting daily requirements continuously

Effective and efficient planning, allocation and maintenance of resources to meet daily operational needs – labor, capacity, equipment, material handling equipment.
Reduce waste in identifying and eliminating non-value adding activities in the operation through fostering an environment for innovativeness, trial-and-error and use of suggestion boxes and dynamic work teams.
Maintain overtime in alignment with the departmental set budget.
Abuse of material handling equipment and operational equipment investigated and recovered from negligent employees through the proper process.
Usage of contract labor in accordance with the departmental set budget.
Usage of consumables within the set parameters per material and in alignment with the departmental set budget.
Eliminate waste in usage of consumables.

 
Customer Service

Ensure all raw materials received from the various Warehouse Departments are checked, verified and signed off.
Ensure that all blenders are trained and that blending sequences and technical notes are followed to eliminate sub-quality non-conforming blends.
Ensure internal customers are supplied with blends at the right quantity of the right quality at the right time to meet production and operational needs

 
Process

Adherence to all company policies and procedures with regard to the receipt, storage, handling, blending and transfer of all blended batches to the platform.
Ensure that all raw materials received from the various departments are verified and discrepancies addressed immediately – bulk, micro, salt, and oils.
Ensure that all raw materials received are handled in a safe manner so as to not damage any product.
Ensure that all raw materials received are on plastic pallets and stored in a safe manner optimizing the usage of limited space in the debagging and blending area.
All raw materials received accounted for at all times.
Ensure appropriate process followed for unblended batches returned to the Weighing Department.
Ensure appropriate process followed for any raw materials returned to the Weighing Department.
Ensure minimal stock losses due to missing bags and that the appropriate procedure is followed to replenish missing bags.
Ensure relevant blending procedures and written work instructions are drawn and training conducted. All blenders must be appropriately trained and competent. Adherence must be monitored, and corrective action taken to ensure compliance.
Ensure that correct equipment lock out procedures are followed.
Ensure 100% adherence to the daily blending plan.
Ensure that correct blending sequence is enforced, and that attention is given to the technical notes for each batch blended.
Ensure active participation in appropriate problem solving and troubleshooting methods to resolve continuous problematic blends and contingency plans in place for non-conforming blends.
Eliminate over- and underweight batches through careful and accurate receiving and blending processes.
Reduce and or eliminate blending spillages through careful decanting processes and the nurturing of the correct Blending Assistant behaviours.
Ensure all hoppers are thoroughly checked for cleanliness prior to usage.
Ensure bulk bags are fitted with new inner liners prior to usage.
Ensure that bulk bags are re-used to maximum number of times without threatening material integrity.
The appropriate blending reports must be completed and communicated to relevant stakeholders.
Ensure all batches are weighed and recorded before it is sent to the packing platform for storage for packing.
All hoppers and bulk bags must be appropriately and correctly labelled and or marked.
Accountable for the timeous delivery of samples to the QC Online Lab to ensure the timeous release of batches for the purposes of packing.
All sub-standard and obsolete materials to be disposed of as per the Company disposal procedure and accordingly written off in SYSPRO.

 
Drive Quality, Environmental Awareness, Safety, Security and Health in the workplace whilst assessing Risks continuously

Ensure daily housekeeping is done according to the Master Cleaning Schedule and that inspections are done as per company procedures and all deviations are rectified immediately.
Allergen control.
Building and infrastructure must be compliant to Food Safety Regulations. All deviations reported and maintenance done to ensure continuous adherence.
Feedback on the Blending Housekeeping Daily Report for actions taken on issues reported by QC Monitoring weekly and for any other queries.
Ensure that spillages are cleaned immediately and that broken bags are treated as per Food Safety Regulations.
Ensure that cleaning equipment is used and stored as per Food Safety Regulations.
Non-compliance reports to be investigated and actioned immediately. Root causes identified and the appropriate preventative and corrective measures taken and documented.
All risks in the operation assessed and reported to the Health & Safety Committee.
Member of the Food Safety Committee and will be available for Customer and SABS Audits.
Member of the Health & Safety Committee.

 
People

People management through applied Human Resource and Industrial Relationship tools, policies, and procedures.
Manage employee time and attendance, absenteeism and leave in accordance with the Basic Conditions of Employment Act and the Company policies and procedures.
Manage and motivate employee performance through the Operational Excellence Charter on individual and team performance.
Ensure optimal employee productivity.
Reward and recognise employees for exceptional performance.
Manage disciplinaries in accordance with industrial relations legislation, the Company Code of Conduct and Leadership Values.
Manage diversity in the workplace.
Coach and train employees.
Employee interactions through team meetings, feedback sessions and training sessions.

 
Food Safety And Health and Safety Management Systems
Familiarize yourself with the Occupational Health & Safety Act 85 of 1993 and its regulations as displayed on site. The following legislation and standards but are not limited to, must be complied with. In this capacity you have the following responsibilities & authorities in relation to the listed management systems below:

ISO 14001
Occupational Health & Safety Act 85 of 1993 and it’s regulations
ISO 45001
FSSC 22000
GMP
HACCP

 
This includes, but need not be limited to, our products, processes, equipment, and hazards within the scope of the respective management system listed above.