Production Supervisor

RESPONSIBILITIES:

1. Team and Personnel Management:

· Supervise and Direct Staff: Responsible for overseeing all production operations and supervising staff.

· Scheduling and Resource Allocation: Plan, create, and manage work schedules, assign tasks, and allocate personnel and resources to meet production demands.

· Training and Development: Train new employees on safety protocols, operating procedures, and machinery.

· Performance Management: Monitor employee performance, conduct performance reviews, and address any performance or disciplinary issues in accordance with company policy.

· Team Motivation: Foster a positive work environment, resolve conflicts among team members, and motivate the team to achieve goals.

· Communication: Serve as the primary communication link between the production team and management, relaying information on production status, food safety issues, and team performance.

1. Production Operations:

· Meet Production Targets: Ensure that daily, weekly, and monthly production quotas are met or exceeded.

· Monitor Workflow: Continuously observe the production process to identify and address inefficiencies, bottlenecks, or deviations from the plan.

· Quality Control: Conduct regular checks on production output to ensure it meets quality specifications and standards. Address and resolve any quality-related issues.

· Equipment Management: Monitor the condition of machinery and equipment. Report and coordinate with maintenance teams for repairs or routine upkeep to minimize downtime.

· Continuous Improvement: Implement and champion manufacturing principles and other process improvement initiatives to reduce waste, increase efficiency, and lower costs.

1. Food Safety and Quality Assurance:

· HACCP and PRP Implementation: Responsible for the daily execution of the company's HACCP plan and Prerequisite Programs (PRPs) such as sanitation, pest control, and allergen management in production operations.

· Monitoring and Verification: Ensure the continuous monitoring of Critical Control Points (CCPs) and Operational Prerequisite Programs (OPRPs) to ensure they are within established limits.

· Corrective Actions: Closely coordinate with the QAQC department to identify deviations from food safety standards, take immediate corrective actions, and document all incidents and resolutions.

· Hygiene and Sanitation: Enforce strict personal hygiene rules for all personnel, including proper handwashing, use of protective gear, and adherence to sanitation schedules. Ensure the cleanliness of the production area and equipment.

· Traceability: Ensure accurate and complete documentation for product traceability, including batch codes, ingredient lots, and production records.

1. Safety and Compliance:

· Enforce Safety Protocols: Ensure all employees strictly adhere to company safety policies and procedures.

· Maintain a Safe Environment: Regularly inspect the work area to identify and address potential hazards.

· Compliance: Ensure all production activities comply with relevant health and safety regulations, as well as company policies and quality standards. Oversee and maintain safety practices in accordance with safe operations and in compliance with company policies.

· Accident and Incident Reporting: Investigate and report any accidents, injuries, or near-misses on the production floor.

1. Reporting and Communication:

· Data Compilation and Analysis: Compile and analyze production data, such as output, efficiency, and quality metrics.

· Generate Reports: Prepare and submit regular reports on production performance, progress, and issues to the Production Manager and Plant Manager.

· Interdepartmental Communication: Liaise with other departments, such as quality control, supply chain, and maintenance, to coordinate activities and resolve operational issues.