Job Description
FMCG concern is seeking a suitable candidate to manage and lead team members to ensure maximum utilisation of
production facility all equipment, raws and packs/materials and labour to produce quality products at the lowest possible cost

Responsibilities:

• Ensure that service delivery to and from internal and external clients are monitored and comply to standard
• Communication the production plan and carry out
  Preplanning/preparation for production
• Monitor the production start up process and assist operators with start up deviations
• Manage barriers to implementation of plan
• Review of Performance at regular intervals
• Monitor, maintain and Review Utilisation and Productivity
• Manage downtime and production loss incidents consistently
• Improve and initiate Productivity improvements
• Monitor, maintain and ensure quality and production
  documentation are completed as per work procedures
• Monitor and ensure adherence to Production and Quality
  Procedures
• Monitor and ensure adherence to standards
• Manage all Process and quality deviations
• Conduct Audits and manage findings
• Monitor, maintain and ensure adherence to cleaning schedules and WI as per factory requirement
• Oversee plant maintenance and engineering services
• Monitor and ensure assistance with first line and preventative maintenance
• Monitor and ensure machine condition checks
• Contacting and arranging for maintenance support
• Monitor and ensure adherence to procedures and
  standards.
• Apply 5S principles.
• Auditing and inspection of area and equipment
• Incident investigation and management

Requirements:

• Matriculated
• National Diploma: Food Technology/Production Certificate or Diploma National Certificate in Food and Beverage Packaging Operation or Technical Qualification
• Team Leader/Management/Supervisory Training essential
• Engineering/Mechanical, Material requirement planning, Plant capacity and overall equipment effectiveness (OEE), Product and process specific knowledge,
• Knowledge and interpretation of dvance process caontrol, Principles of microbiology, biochemistry, understanding of processing equipment, Clean in Place (CIP) procedures, HACCP, waste management, GMP quality control and quality assurance, raw material functions,
  intermediate knowledge instrumentation, system fault finding, health and safety practices, food legislation.