Production Controller

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 require 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 dont 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 YOULL 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

• Three years' experience in a food manufacturing environment
• Two 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

WHAT YOU WILL BE MEASURED ON

KEY PERFORMANCE INDICATORS

• 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

In accordance with the employment equity plan of Tiger Brands and its employment equity goals and targets, preference may be given, but is not limited, to candidates from under-represented designated groups.