Production Supervisor

Job Description Main Objectives

Supervise the production shift team responsible to manufacture bread to the desired quality specifications, on time and in full within the required costs as per the bake plan, also maintaining the production equipment.

• Ensure optimal bread production process efficiencies and effectiveness by:
• Ensuring bread production on time and in full as per bake plan and quality specifications
• Coordinating shift production team and other areas in the bakery supply chain to ensure optimal production and timeous delivery
• Supporting the maintenance department by co-ordinating autonomous maintenance and housekeeping during the shift as per maintenance plans
• Recording all relevant production process KPI’s and information in order to provide cull and accurate post shift hand over to the production manager
• To ensure baking process delivers consistent high-quality products within specifications in collaboration with the maintenance manager by:
• Ensuring adherence to baking process parameters.
• Identifying exceptions and variations in process and correct in process and correct.
• Identifying exceptions and variations in equipment and report these to the maintenance manager to correct.
• Support route cause analysis when needed to address and correct.
• Follow up and check that problem has been addressed and that baking process is back within parameters.
• Driving a quality mindset within production in collaboration with the quality control department in dealing with non-conforming products or customer complaints and collaborating on ways to improve quality.
• Ensure all production process control documentation is completed and controlled as per SOP for recall & traceability purposes
• Ensure high performance production shift team by:
• Adequate resourcing for each shift and managing absenteeism and leave rosters for the team
• Guiding and assisting team to meet their targets through regular coaching, assistance, and on-the-job training of employees
• Conducting INVOCOMs and ensures that records are kept and shared across the team and that action plans agreed to within INVOCOMs are delivered upon.
• Managing team performance as per the Premier way.
• To ensure full statutory compliance to all health and safety and food safety requirements in line with Premier standards and SOP’s by ensuring training of relevant persons, observation, coaching and assessment of SOPs as per requirements and team educational plan.
• Driving continuous improvement of bread production processes by:
• actioning team improvement suggestions or reporting them to the relevant managers to investigate for implementations
• Performing Standard deviation test to be done on dividers every 4 hourly to ensure consistent dough weight to ensure compliance with legal requirements.
• Mass balance (Moisture loss test) to be done on a daily basis to ensure consistent moisture loss, deviations to be recorded and corrected on a daily basis.

© SHL Group Limited 2007. Version
3. Production Supervisor: PTA Bakery (MOO)

• Chamber of Baking certificate Essential
• Matric with English as a subject Essential

• FMCG Plant Bakery Production management experience (plant size minimum of 5000 loaves per hour) - 3-5 Years – Essential

• Bakery process quality requirements and standards - Intermediate – Essential
• Supervisory and leadership principles and practices – Intermediate – Essential
• Function of Raw materials and quality especially flour – Intermediate – Essential
• Good housekeeping and hygiene practices - Intermediate - Essential
• Food safety requirements - Intermediate – Essential
• Financial acumen to support planning, budgeting and cost controls – Intermediate – Essential
• Performance management principles – Intermediate – Essential
• Disciplinary and grievance management process requirements – Intermediate – Essential Understanding Quality management system requirements – Intermediate – Essential
• Continuous improvement processes - Intermediate - Essential

• PC Literacy - Basic - Essential
• Production baking planning and resourcing - Intermediate – Essential
• Implementing and controlling baking process controls - Intermediate
  -Essential
• Performance management skills - Intermediate - Essential
• Analytical thinking and problem solving - Intermediate – Essential
• Calculations (capacity, efficiencies, yields, BOM etc) - Intermediate - Essential