Job Purpose:

·         To manage production processes efficiently.

·         Management of yields.

·         Quality management.

·         People management.

·         SHE management.

·         Asset care and utilisation.

Qualifications: 

·         Grade 12.

·         National Diploma in Production.

Experience:

·         Minimum of 5 years’ experience in a supervisory capacity within the meat processing or food manufacturing industry.

Knowledge Required:

·         Basic Knowledge of HACCP.

·         Experience in food production.

·         Food safety and good manufacturing practices.

·         Knowledge of FSSC 22000.

Skills Required:

·         Fully literate with good communication skills and be a team player.

·         Strong organizational skills and attention to detail.

·         Be flexible with working hours as requested.

·         Process management.

·         Planning and organising skills.

·         Leadership skills.

·         Quantum lean.

·         Shopware.

·         Meat Matrix.

Key Performance Areas (KPA’S):

·         Lead by Example.

·         Staff Management.

·         Process Management.

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

·         To ensure the quality of the product in your department.

·         Ensure an efficient handover to the next shift.

·         Implement and maintain 5S and Quantum Lean methods.

·         To ensure that end of shift procedures is performed.

·         To follow up.

·         Attend meetings.

·         Food safety requirements.