Team Leader (FMCG)

About the position

Main Purpose of the Job:

• The primary goal of this position is to lead the production staff to achieve production targets, quality outputs, and KPI’s, while maintaining a safe and efficient operation and producing products to the required quality standards. Manage the process flow of production from raw to finished packed product. Reporting to the Plant Manager 

 

Minimum Requirements:

• NQF 5/6 - Minimum National Certificate /Diploma Production/ Manufacturing/ Food Technology or related discipline
• In the absence of relevant qualifications, experience in the relevant field and at the relevant level will be considered
• Minimum of 2-3 years working experience in supervisory capacity in a food manufacturing industry

 

Key Responsibilities:

House Keeping and Quality:

• Drive housekeeping, efficiency, cost control, quality, waste and safety standards in the Plant
• Understand and follow lean manufacturing, FSSC, GMP, various audit requirements and world class manufacturing practices
• Daily Communication with
  1. SHE Supervisor on Safety issues
  2. Quality on Quality issues
  3. Maintenance on Maintenance issues
  4. Warehouse on Raw Material requirement
• Ensure that Production Staff address housekeeping issues
• Responsible for ensuring compliance to Quality policies and procedures

 

Health and Safety:

• Enforce adherence to safety regulations in the plant to achieve safe working environment
• Report and highlight potential safety related issues to relevant parties
• Ensure that all staff are trained in all HSE measures (safety guards, PPE etc.) and always complies with these
• Assist in accidents and incidents investigation

 

Production Efficiency:

• Achieve OEE set daily and monthly targets and ensure all lines are running with the recommended speeds
• Ensure that lines run to target as per the plan
• Ensure that operator is competent and able to achieve targets
• Address inefficiencies and find appropriate solutions
• Ensure that all job cards and defects needing attention are recorded and reported
• Ensure traceability practices are recorded and carried out daily

 

People Management:

• To Supervise staff and co-ordinate all support functions on a shift to ensure production outputs are met, within the correct quality and health and safety specifications
• Ensure the manufacturing process is followed by people from raw to processing to packaged product
• Follow the set production plan to ensure the right products and orders are delivered
• Address discipline issues relating to performance, quality, staff attendance, timekeeping, overtime, leave and sick leave cycles
• Communicate clear Objectives for your team daily
• Manage and oversee the disciplinary process of the shift
• Train employees and relevant colleagues on SOP’s

 

Key Skills and Competencies:

• Knowledge on food safety (FSSC and GMP requirements)
• Accurate document and data control
• Ability to process and analyse production data
• Understanding of leading others for optimal performance
• Computer literate with Intermediate Excel
• Implement systems for operational efficiency
• Ability to find better ways of working, continuous improvement 

Desired Skills:

• Food Safety Management
• Housekeeping
• Incident Handling
• Leading Teams
• Supervising