WHAT YOU WILL DO:
Process efficiencies
Identify, develop and execute OEE improvements plans.
Work closely with operational teams to evaluate key plant KPI’s (Finance, Operational, Engineering), utilizing the principles of loss and waste to identify key high impact actions. Execution of these opportunities must be reflected in weekly and monthly reporting on KPI improvements.
Perform data and financial analyses, including cost loss matrix to identify the highest impact process/operational opportunities, and drive the implementation of these opportunities.
Process standards and governance
Review and develop technical baking process standards, and implement new criteria across bakeries.
Responsible for technical audit and governance on baking process equipment (conduct process audits, and develop resolution plan with bakery)
Project Management
Lead category projects encompassing URS development, conceptual design development/approval, process HAZOP studies, process layout, critical measurement control points (incl HACCP), hygiene factors and sustainable development considerations.
Lead specific CAPEX projects in terms of energy reduction, plant optimization, and cost savings.
Interact with Marketing to conceptualize projects and link them to factory capability.
Work with NPD on the development, introduction and integration of new products and projects, and own the efficiency improvement from the projects.
MECP
Deploy MECP, of which the success is measured in terms of MECP measurements. Deliver the roll out of the MECP pillars across bakeries.
Deliver Operational Excellence through strategies deployed at all levels of the production facilities.
People Development
Identify Bakery specific training needs.
Develop / manage baking training content development, curricula delivery and costing thereof.
Provide baking process on-the-job training and mentoring
Conduct baking process competence assessments for key personnel.
Co-ordinate and assess candidates for Chamber of Baking training.
Ensure that baking process training is compliant with the relevant Skills Development legislation and Tiger Brands Learning approach.
Quality and Yield Optimization
Provide expertise and problem-solving support in terms of knowledge and understanding of flour (characteristics, recipes, enzymes, cocktails, blending, challenges associated with)
Trouble shoot and support teams to resolve challenges related to the above.
Understand the milling process, gristing and optimization thereof, its impact upon product quality, and liaise with the relevant Mills where required.
Understand and trouble-shoot the process of recipe optimization, specifically in terms of the function of different components in the cocktail recipe.
Understand the unique requirements of the Tinkies recipe and production thereof.
WHAT YOU’LL BRING TO THE TABLE:
Minimum Qualifications
Tertiary qualification within Engineering: Industrial/Mechanical/Chemical
Qualification in Food science/technology preferred
Minimum 5 years Technical Bakery Experience/Master Baker Experience
Technical Proficiency and Capex Management Track Record
Commercial / Financial Experience (Cost Management and Financial Accounting, .e.g. Finance for Finance Managers)
Experience
Supply Chain collaboration, process optimization, loss & waste analysis (TPM/WCM/MECP)
5+ years technical experience in Process Optimization, Engineering, Project Management,
3-5 years experience in Factory Operations Management.
3+ years leading cross-functional teams
FMCG experience is essential
Commercial Bakery Management experience an advantage
Stakeholder Management and Coordination
Basic understanding of Skills Development Act and the application thereof
Basic understanding of Change Management principles/process
Deadline:10th August,2025
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