Production Controller Tiger Brands

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  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