Job Description\u00a0\u00a0 \u00a0<\/p>\n
\tRCL Foods is recruiting for a driven, highly energized, Shift Supervisor within the baking business unit.
\n\tThe suitable candidate will be required to manage the operations of the production function so as to ensure products are manufactured correctly, cost effectively, on time and in full and in accordance with the quality standards, whilst maximizing plant efficiencies and adhering to systemic processes. Manage and control staff. Is accountable for the whole shift.
\n\tThis role will be based in Durban and reporting to the Production Manager.
\n\tThis role is a Permanent role.<\/p>\n
Minimum Requirements\u00a0\u00a0 \u00a0
\nEducation \/ Qualifications:<\/p>\n
\tMatric or equivalent NQF4
\n\tSA Chamber of Baking Certificate<\/p>\n
Experience:<\/p>\n
\t3+ years manufacturing supervisory experience.
\n\t2+ years perishable food manufacture and FMCG.<\/p>\n
Skills\/Knowledge<\/p>\n
\tPractical knowledge of ERP system
\n\tFull understanding of FSMS and OHS systems
\n\tGood computer literacy, especially Excel<\/p>\n
Duties & Responsibilities\u00a0\u00a0 \u00a0
\nShift start up<\/p>\n
\tCheck that work orders are created based on production plan with production admin
\n\tCheck all machinery for cleanliness and ensure in good working order
\n\tValidate that a pre-run on critical points were done with maintenance staff
\n\tValidate right number of staff at the right time for the shift according to base staffing
\n\tCreate and communicate production plan with the production team leaders and production admin
\n\tConduct regular staff meetings and complete meeting registers
\n\tConduct daily meeting with Maintenance Supervisor<\/p>\n
During shift<\/p>\n
\tVerify stock that is issued from stores.
\n\tSample finished product to check for quality, consistency, weight, volume and defects and take corrective action
\n\tEnsure temperature checks conducted every 60 minutes throughout the baking process
\n\tValidate all departments are following their related processes and if not, take corrective action
\n\tQuality check in each department in accordance with Total Quality Management system
\n\tValidate hourly targets are adhered to.
\n\tValidate all documentation related to production is completed in full and compile and submit reports
\n\tEnsure shift performance is reported on hourly (Mixing and slicing)
\n\tValidate that yield standards are met hourly and any discrepancies can be quantified and justified.
\n\tEnsure damage bread recording is accurate and reasons for damages given and ensure transferred to dispatch.
\n\tCorrective actions for damages\/yields\/conversions to be documented and actioned
\n\tProvide detailed handover report to next shift supervisor and maintenance and sign off
\n\tEnsure a detailed breakdown report of the shift is recorded by Maintenance and Production Admin
\n\tEnsure production team leader reports and checks are accurate and complete and take corrective action when necessary<\/p>\n
Food Safety and Quality<\/p>\n
\tAdhere to food safety guidelines as per company policies and procedures.
\n\tAbide by all Good Manufacturing Practices requirements as set out by the employer.
\n\tEnsure all work areas are cleaned and free from contaminants
\n\tEnsure the product produced is free from all contaminants by ensuring staff adhere to all GMP and food safety requirements
\n\tEnsure that product produced has met all quality parameters.<\/p>\n
General<\/p>\n
\tReview of previous Ds and Ns production run with Production Co-ordinator
\n\tTimeously report any maintenance related issues which will affect the operation in the bakery
\n\tComplete job cards for all maintenance work related to faulty equipment and machinery
\n\tReport on problems, accidents or breakdowns
\n\tEnsure clean as you work policy is maintained and monitored at all times
\n\tReview recording documents per department.<\/p>\n
People Management<\/p>\n
\tBe aware of staffing requirement per shift and per team. Conduct daily headcount
\n\tEnsure compliance with BCEA in terms of working hours
\n\tMonitor and manage staff overtime
\n\tArrange for replacement staff through the labour broker when short of staff
\n\tControl of tea and lunch breaks to ensure shift is fully covered
\n\tIdentify training needs of staff and feedback to Manager\/Co-ordinator
\n\tConduct on the job training
\n\tCross-train and rotate staff in department. Multi skill program
\n\tTake disciplinary action when required
\n\tOvertime to be reported and request for approval from Manufacturing Manager
\n\tIssue pass out to staff
\n\tValidate registers daily per shift
\n\tDaily edits on Time and Attendance system
\n\tConduct performance reviews formally twice a year and informally, on a regular basis
\n\tMonitor staff performance ensuring full productivity<\/p>\n
go to method of application \u00bb<\/p>\n
Apply via company website ( ) or<\/p>\n
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