About the position
MAIN PURPOSE OF JOB:
The main purpose of the blending team leader is to ensure that all batches are checked pre-weighing, responsible for coordinating the blending function, training of blending assistants, adherence to all processes and document control procedures and the verification of blended volumes. Management and control of the smalls and non-halal blending operations.
SCOPE OF JOB:
Finance
- Drive cost reduction whilst optimizing resources and meeting resource requirements continuously.
- Effective and efficient planning and allocation of resources to meet daily operational needs and production plans on the blending machines - labour, equipment, and material handling equipment.
- Report any machine or equipment faults to Blending Supervisor immediately to reduce idle time on blending machines.
- Each blender is responsible and accountable for the equipment and utensils at their respective blender - ensure registers are completed upon receipt.
- Eliminate ON-HOLD batches through negligence and blending errors.
- Effective and controlled job card flow.
- Reduce waste in identifying and eliminating non-value adding activities in the operation through fostering an environment for innovativeness, trial-and-error and use of suggestion boxes and dynamic work teams
- Maintain overtime in alignment with the departmental set budget.
- Eliminate waste in usage of consumables.
- Abuse of material handling equipment and operational equipment investigated and recovered from negligent employees through the proper process.
CUSTOMER SERVICE
- Ensure all raw materials received from the various Warehouse Departments are checked, verified and signed off.
- Ensure internal customers are supplied with blends and packed product at the right quantity of the right quality at the right time to meet production and operational needs.
- Ensure that all blenders are trained and that blending sequences and technical notes are followed to eliminate sub-quality non-conforming blends.
PROCESS
- Adherence to all company policies and procedures with regard to the receipt, storage, handling, blending and transfer of all blended batches to the smalls area and non-halal blending operation.
- At shift start-up, obtain a copy of the blending plan from the blending supervisor.
- Ensure that the blending machine is clean and dry prior to the commencement of blending.
- Ensure that all raw materials received from the various departments are verified and discrepancies addressed immediately - bulk, micro, salt and oils.
- Collect and sign for the oils/dyes as per the job card from the oil room.
- Accurately check the weighed ingredients against the job card and report discrepancies to the blending supervisor.
- Ensure that all raw materials received are handled in a safe manner so as to not damage any product.
- Ensure that all raw materials received are on plastic pallets and stored in a safe manner optimizing the usage of limited space in the debagging and blending area.
- Ensure that raw materials have been issued correctly i.e. coarse with coarse spices, fine with fine spices and chemicals separate.
- All raw materials received accounted for at all times.
- Ensure minimal stock losses due to missing bags and that the appropriate procedure is followed to replenish missing bags.
- Co-ordinate the various associated functions of the blending team, i.e sieving, dye mixing, sequencing, following of technical notes/instructions etc.
- Ensure appropriate process followed for unblended batches returned to the Weighing Department.
- Ensure appropriate process followed for any raw materials returned to the Weighing Department.
- All blenders must be appropriately trained and competent.
- Ensure allergen control throughout the blending process.
- Ensure 100% adherence to the daily blending plan.
- Ensure that correct blending sequence is enforced, and that attention is given to the technical notes for each batch blended.
Reduce and or eliminate blending spillages through careful decanting processes and the nurturing of the correct Blending Assistant behaviours.
Ensure active participation in appropriate problem solving and troubleshooting methods to resolve continuous problematic blends and contingency plans in place for non-conforming blends.
- Eliminate over- and underweight batches through careful and accurate receiving and blending processes.
- Ensure all hoppers/bulk bags are thoroughly checked for cleanliness prior to usage.
- Ensure bulk bags are fitted with new inner liners prior to usage.
- Ensure that bulk bags are re-used to maximum number of times without threatening material integrity.
- The appropriate blending and packing reports must be completed and communicated to relevant stakeholders.
- Ensure all batches are weighed and recorded before it is sent to the packing platform for storage for packing.
- Ensure that correct equipment lock out procedures are followed.
- All batches must be correctly labelled and identified.
- Accountable for the timeous delivery of representative samples to the QC Online Lab to ensure the timeous release of batches for the purposes of packing.
- All sub-standard and obsolete materials to be disposed of as per the Company disposal procedure and accordingly written off in SYSPRO.
- Drive Quality, Environmental Awareness, Safety, Security and Health in the workplace whilst assessing Risks continuously.
- Ensure daily housekeeping is done according to the Master Cleaning Schedule and that inspections are done as per company procedures and all deviations are rectified immediately.
- Remove all damage cleaning equipment and brush ware from the department and report to supervisor and take all relevant equipment to washbay for cleaning.
- Allergen control.
- Non-Halal operation control ensuring no cross contamination.
- Non-Halal operation ensuring PPE and hygiene control and conformance daily.
- Building and infrastructure must be compliant to Food Safety Regulations. All deviations reported and maintenance done to ensure continuous adherence.
- Ensure that spillages are cleaned immediately and that broken bags are treated as per Food Safety Regulations.
- Ensure that cleaning equipment is used and stored as per Food Safety Regulations.
- Non-compliance reports to be investigated and actioned immediately. Root causes identified and the appropriate preventative and corrective measures taken and documented.
- All risks in the operation assessed and reported to the Health & Safety Committee.
PEOPLE
- People management through applied Human Resource and Industrial Relationship tools, policies and procedures.
- Manage employee time and attendance, absenteeism and leave, in accordance with the Basic Conditions of Employment Act and the Company policies and procedures.
Ensure optimal employee productivity through scheduled meetings and in alignment to the department OEC.
Manage disciplinaries in accordance to industrial relations legislation, the Company Code of Conduct and Leadership Values.
- Manage diversity in the workplace.
- Coach and train employees.
- Employee interactions through team meetings, feedback sessions and training sessions.
GENERAL
- Employee will familiarize him/herself with the Company's Policies and Procedures and Code of Conduct.
- Employee will perform any reasonable duties and requests as required by Management.
- Employee will be required to assist in preparations for formal stock takes annually.
- Employee will be required to work overtime from time to time in alignment with operational requirements.
- Employee will be required to relief in another position from time to time as per operational requirements.
- Employee might be required to do job rotation as part of development and or as per company operational requirements.
Desired Skills:
- Microsoft Office Experience
- Computer Literate
- HACCP
- Leadership
- Warehouse Management Experience
- Food Safety Knowledge
- Spice Industry Knowledge
Desired Work Experience:
Desired Qualification Level:
