Production Supervisor

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.

Key Responsibilities

• 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

• 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

• 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.

• 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)

• Liasing with other HOD’s and supervisors as needed to maintain operations
• Getting support to address team issues and resolve problems reported
• Reporting continuous improvement ideas appropriately