Tiger Brands Is Hiring: Production Controller – South Africa
JOB DESCRIPTION
THE JOB AT A GLANCE
To ensure all that the required quantity of products is prepared according to their respective product specifications by following prescribed Food Safety and Quality Management Systems and to produce cost-effective top-quality products and achieve yields.
RESPONSIBILITIES
WHAT YOU WILL DO
Ensure that all sub-ordinates perform according to company standards
Establish departmental objectives and performance standards or Key Performance Indicators
Supervise by objectives and Key Performance Indicators and make sure that employees achieve the required standards all the time
Institute disciplinary action where appropriate
Manage and maintain productivity levels
Conduct Performance Appraisal with sub-ordinates and coach for non-performance if need be
Ensure that all new employees receive adequate training (Departmental and Induction training )
Coaching and training of employees who don’t perform according to required standards
Prepare employees training & development plans and make sure that are escalated to HR
Evaluate and assess the impact of training/coaching
Make sure that all employees attend training when scheduled
Manage and promote good Food safety standards
Conduct audits (Food Handling standards) within a quality management system and evaluation of results thereof
Maintaining occupational health, safety and general housekeeping
Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system
Take action when a non-conformance is detected against the critical limits of a CCP.
Identify good manufacturing practices to control microbiological contamination during food handling.
Manage Pest Control and waste materials as part of a food safety system
Order correct amounts to ensure quality of raw materials not affected.
Adhere to process flows and recipe specs to ensure product consistency.
Adhere to HACCP guidelines during the manufacture of all products.
Relevant product documentation correctly completed to ensure traceability
Monitoring and controlling actual expenses (and revenue), against projected budget.
Determining the elements of a budget relevant to an area of responsibility
WHAT YOU WILL BE MEASURED ON
Performance outputs, cost, quantity, quality, dimensions, tolerances, deadlines and safety
Service level of 98 % and above of committed order.
Wastage % according to plant goals
Production volumes more than 90 % of machine capacities.
Plant Efficiency kept at % + – Plant goals
Plant Availability kept at % + Plant Goals
People Productivity at 10% – Plant Goals
All employees have undergone relevant competency-based training required to trigger the effectiveness in a job
Minimum customer complaints – below 9 ppm.
Micro-reports – all microbial counts are within specification for finished product as well as equipment swabs
Sensory evaluation – products are within specification and comparable to standard
HACCP Audit Passed
Internal Audits Passed for Food Safety & Quality Systems.
Correct document control to ensure product traceable in event of recall.
Actual expenses are monitored according to Standard Operating Procedures
Variances are identified and corrective measures are proposed and/or taken according to SOP
QUALIFICATIONS
WHAT YOU’LL BRING TO THE TABLE
Core knowledge:
Safety rules and regulations, Food Safety, Government policies on Safety Health and safety legal compliance, Project management, Risk management
Academic:
Matric (Grade 12)
Post Matric Qualification in Production or Operations Management
Experience:
3 years’ experience in a food manufacturing environment
2 years production supervisory experience
Behavioural:
Good Communication skills
Coaching and Training of people
Progress Monitoring
Motivating others
Planning & Organising
Teamwork & team building
Continuous Improvement
Managing Results
People Management
Financial skills
CLOSING DATE: 29 JANUARY 2024
