Job Summary:
The Production Manager oversees the confectionery production process and coordinates daily activities on the production floor (production, packaging and finished goods) to ensure enough resources on hand as well as maximum efficiency. He/she will plan production employees’ shift schedules, forecast production needs and prepare budgets to ensure workflow meets required deadlines and overall compliance. The production manager is responsible for all shift managers and their subordinates on the production floor.
KEY ROLES AND RESPONSIBILITIES
Develop and enforce Good Manufacturing Practices (GMP’s) to ensure consistent quality of confectionery production, packaging and storage, as well as minimizing damaged products.
Forecast daily production orders and timely production of goods.
Plan and organize a work plan for all production floor employees, fill/oversee the attendance register, minimizing any overtimes.
Manage and evaluate all shift supervisors, setting SMART KPI’s for the team.
Ensure the product yield is met.
Oversee daily production processes, food safety procedures, health and safety regulations and resolve any issues relating to product quality.
Organize and oversee training sessions in areas of SOP’s, food safety, job functions, manufacturing practices, etc. whilst documenting the same.
Maintain accurate records of production employee leaves, warning letters, deduction vouchers and other relevant documents, and hand this information to the HR department.
Estimate costs and prepare budgets.
Assist in minimizing downtime by working with the Head of Technical and maintenance staff.
Ensure sanitation schedule is followed and records are maintained.
Research and Development for changes to existing products to improve quality, with structured reporting and feedback.
Oversee the recruitment process, interviews, training and induction of new staff in the department as well as any appraisals and disciplinary processes related to the department.
Investigate any variances in raw material stock and yield and document any resolutions/actions.
Liaise with the procurement manager to improve on recipes to ensure better margins and/or better quality.
Ensure compliance with all government regulations.
Maintain records of various process documents e.g., receipt of raw materials, inventory and usage of raw materials, production, final product weight and dispatch records, etc.
Obtain feedback from customers and marketing and sales staff regarding product quality.
Update job knowledge by participating in educational opportunities and relevant trainings.
Any other duties deemed relevant by the management
Key Performance Indicators
Production planning and forecasting
Compliance with the production schedule – meeting of target production level
Damage products
Planned vs actual production time variance
Yield accuracy
Employee grievance management & employee engagement in the department (employee satisfaction)
Product weight accuracy
QUALIFICATIONS AND EXPERIENCE:
Bachelor’s Degree in Food Production/Science, Baking Science and Technology or Food Process Engineering
At least 4 years similar experience in the bakery industry
Preferred HACCP certified
Registration with the statutory registration body will be an added advantage
Experience in management, operations, and leadership
Understanding of principles of ISO, OSHA, 5S, JIT, SIGMA or GEMBA KAIZEN and their application
Deep knowledge of confectionery and bread production process
Solid understanding of business and financial principles
Understanding of quality and food standards, health & safety regulations
Knowledge of performance evaluation and budgeting concepts
Experience in reporting on key production metrics
Proficient in MS Office and use of ERP (SAP preferably) software
Outstanding communication ability
Excellent planning, organizational and leaderships skills
Attention to detail
Strong decision-making skills and a results-driven approach
Troubleshooting skills
Commitment to ongoing learning
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