Production Team Leader
FMCG, Food Manufacturing
Minimum Requirements
- Grade 12 or equivalent qualification.
- NQF Level 6 or higher in Operations Management, Engineering, Food Technology, Production Management or related field (preferred).
- A Technical Trade Certificate or equivalent (advantageous).
- A minimum of 5 years’ Requirements Grade 12 or equivalent qualification.
- A minimum of 5 years’ Experience in a food manufacturing or FMCG environment.
- Minimum 2 years leadership experience.
- Strong maintenance systems aptitude and understanding of automated production systems.
- Knowledge of HACCP, GMP, and food safety standards and legislation on Safety, Health and Environment.
- Knowledgeable on food safety management programme.
- Ability to interpret technical documentation and production data.
- Ensures that the pastry dep. ingredients, are in place and all mixers, pots are cleaned and sanitised as well as the vmi, and the laminator.
- Ensures that all production lines are checked and safe for production.
- Check if all the emergency stop buttons, safety covers (and reports that if not functioning).
- Ensures that the Laminator and Production lines staff has the correct PPE.
- Checks the amount of trimmings or cut offs in the chilling area.
- Ensure all raw material are available for the days production.
- Allocates all necessary production work-in-progress and input raw materials.
- Ensures strict compliance to all recipes.
- Monitors all mixes and pastry temperatures during production.
- Ensure all specifications are adhered to on all production lines.
- Ensures that fat is on a correct temperature and checked hourly, and all trimmings have been tagged during production.
- Calculates fat percentage hourly.
- Ensure that all production lines are running to its full capacity.
- Ensure that all waste and machine downtime is recorded.
- Ensure that all team members adhere to plant rules at all times.
- Ensure proper housekeeping during production.
- Coach and mentor sub-ordinates during their daily tasks.
- Participate in the waste reduction plan and drive all initiatives.
- Record all necessary production information throughout the day including but not limited to:
- Production efficiencies and volume produced.
- Production downtime reports.
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety Responsibilities Pre start-up Checks : Ensures that the pastry dep. ingredients, are in place and all mixers, pots are cleaned and sanitised as well as the vmi, and the laminator.
- Pre start-up Checks :
- Allocation of Resources :
- Overseeing Operator Activities :
- Recording and Communication :
- SHE, Quality and Food Safety :
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety Responsibilities Pre start-up Checks :
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety
- in a food manufacturing or FMCG environment.
Responsibilities
- Ensures that the pastry dep. ingredients, are in place and all mixers, pots are cleaned and sanitised as well as the vmi, and the laminator.
- Ensures that all production lines are checked and safe for production.
- Check if all the emergency stop buttons, safety covers (and reports that if not functioning).
- Ensures that the Laminator and Production lines staff has the correct PPE.
- Checks the amount of trimmings or cut offs in the chilling area.
- Ensure all raw material are available for the days production.
- Allocates all necessary production work-in-progress and input raw materials.
- Ensures strict compliance to all recipes.
- Monitors all mixes and pastry temperatures during production.
- Ensure all specifications are adhered to on all production lines.
- Ensures that fat is on a correct temperature and checked hourly, and all trimmings have been tagged during production.
- Calculates fat percentage hourly.
- Ensure that all production lines are running to its full capacity.
- Ensure that all waste and machine downtime is recorded.
- Ensure that all team members adhere to plant rules at all times.
- Ensure proper housekeeping during production.
- Coach and mentor sub-ordinates during their daily tasks.
- Participate in the waste reduction plan and drive all initiatives.
- Record all necessary production information throughout the day including but not limited to:
- Production efficiencies and volume produced.
- Production downtime reports.
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety Responsibilities Pre start-up Checks : Ensures that the pastry dep. ingredients, are in place and all mixers, pots are cleaned and sanitised as well as the vmi, and the laminator.
- Pre start-up Checks :
- Allocation of Resources :
- Overseeing Operator Activities :
- Recording and Communication :
- SHE, Quality and Food Safety :
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety Responsibilities Pre start-up Checks :
- Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety
