Duties & Responsibilities

Picking of Packaging for production line

Managing losses and reworks

Daily Completion of Shop Orders

Daily Stock Counts

Daily Investigation of packaging and shop order variants

Do quality checks during shifts, and react on non-conformances

Keep rework generation below 3.5% and pig feed below 1%on all lines.

Make sure you always have enough cheese according to the demand of the recipe.

Monitor temperatures of blast chiller and spiral chiller daily.This action include reworks, pig feed etc.

Monitor age of cheese vs recipe requirements

Check that the amount of cheese added in batches for cooking purpose

Check if powders are weighted off correctly.

Monitor the recipes and assure that all products cooked comply with company standards.

Monitor if dud detector, x-ray machine and check if it was calibrated on during the shift.

After CIP or when there is no production make sure all grinders, Stephan cookers, fillingmachines are manually clean Daily during CIP

Monitor cleaning by doing cleaning checks daily

Monitor FTE’s daily

Ensure daily cleaning of all equipment in the Spreads department

All equipment must be cleaned daily on each shift

Monitor blender specifications, PH, Moist, Salt and fat by monitor the Lab result file. Do the same with final product.

On the blender file on Lab test results, there must be at all times a second test. Not only one test. Check!

Pay special attention to the people work on the grinding of product, they must keep up with production.

Also make sure that the cheese is available for them to use at all time.

Arrange with drivers to lower enough cheese to the floor so that grinder people can reach it with pallet truck.

Do not wait until the cheese is finish and then look for a driver.

The same rule count for powder and ingredients.

Report immediately to Coordinator when you are waiting for ingredients.

When doing the CIP, day or night check if FLASH tank on UHT are cleaned.

Check on each shift the Circuit A and B was opened cleaned and changed. Check rubbers and change.

Drains must be cleaned on each shift, complete also register on a daily base.

Ensure that all products that leave the department comply to specifications

Evaluate customer complaints weekly and take corrective action

Manage BPCS and OEE systems

Ensure that the machines are utilised at full capacity and that maximum production are achieved.

Analyse daily shift chemistry and production results.

Prepare the weekly shifts analysis and production planning.

Monitor total off-cuts, samples, reworks, pigfeed and COD’s daily

Do monthly stock take and manages deviations.

Set out detailed responsibilities to subordinates

Lead, empower and organise subordinates

Ensure that ISO, NOSA and HACCP procedures are in place

Ensure sensory evaluations are done as per operational procedures, and that your department comply with standards.

Required Skills

NQF4 Production Technology or equivalent

Basic computer skills

At least 3 years experiences within a food manufacturing environment

Technical knowledge of process cheese making equipment

At least 2 – 3 year’s experiences in a supervisory role

Self-motivated

Ability to work effectively, independently and co-operate at all levels

Team player with a sense of urgency

Willing to work shifts and long hours including weekends and public holidays

At least 3 years experiences as an operator of a Stephan-Cooker pot, Bosch, GBM1, GBM2, Sausage- and Flow wrap machine will prove advantageous

Motivate subordinates