Fillet Team Leader

Pedros Chicken; South Africa; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Pedros Chicken is seeking a Fillet Team Leader to head the filleting production line in our South Africa facility. You will lead the team to achieve daily targets while maintaining top standards of food safety, hygiene, and efficiency. The role requires strong leadership, strict SOP adherence, and proactive problem solving for continuous improvement.

You will manage sanitation, PPE compliance, daily yields, and FIFO stock rotation, ensuring accurate records and safe operations across shifts.

Qualifications

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Knowledge of food manufacturing, filleting operations, and production processes.
• Understanding HACCP, GMP, hygiene, and food safety standards.
• Strong planning, organizational, and problem-solving skills.
• Ability to analyse production data and implement corrective actions.
• Good numerical and reporting skills.
• High attention to detail.
• Ability to work under pressure while maintaining quality standards.
• Basic computer literacy.

Responsibilities

• Lead the filleting production team to meet daily targets while upholding food safety, quality, and efficiency.
• Ensure SOPs followed; monitor performance; drive continuous improvement.
• Promote Pedros' values and onboard new employees.
• Sanitation and PPE compliance; maintain three-bucket sanitation system.
• Display and communicate daily production plan; monitor targets and report at risk days.
• Record keeping: temperatures, yields, and stock counts; perform root-cause analysis.
• Oversee FIFO stock rotation; drive waste reduction and productivity improvements.
• Conduct daily hygiene and safety checks; enforce disciplinary processes where needed.
• Supervise defrosting activities and ensure documentation is complete.

Skills

Leadership

Team management

Communication

Food safety knowledge

Problem solving

Attention to detail

Under pressure work

Numerical reporting

Matric

FMCG experience (advantage)

Education

Matric / Grade 12

Tools

Basic computer literacy

Job description

DUTIES AND RESPONSIBILITIES:

1. The Fillet Team Leader is responsible for leading the filleting production team to achieve daily production targets while maintaining the highest standards of food safety, quality, hygiene, operational efficiency, and employee safety
2. The Team Leader ensures compliance with all Standard Operating Procedures (SOPs), develops team capability, monitors production performance, and drives continuous improvement
3. Promote and demonstrate Pedros' values, leadership principles, and company culture across the department, including onboarding new employees
4. Ensure all Standard Operating Procedures (SOPs) are implemented, followed, and understood by all team members
5. Identify operational gaps, implement corrective actions promptly, and establish preventative measures to avoid recurrence
6. Ensure all employees wash and sanitize their hands before entering production areas
7. Verify that all employees wear the correct Personal Protective Equipment (PPE) at all times, including:

• Gumboots
• Conti suits
• Hairnets
• Beard snoods (where applicable)
• Gloves
• Chain gloves for Biro cutters
• Face masks

1. Maintain a safe working environment by identifying workplace hazards and implementing safe work practices
2. Prepare the three-bucket sanitation system before production begins and ensure all knives, tables, and fillet flatteners are sanitised
3. Ensure the daily production plan is displayed and communicated to the team
4. Monitor daily production targets and immediately notify management if targets are at risk of not being achieved
5. Ensure raw and marinated fillet and strip product temperatures, as well as room temperatures, are monitored according to SOPs, with all records accurately completed and displayed
6. Complete the daily Team Leader Checklist, investigate all non-conformances, implement corrective actions, and maintain records for a minimum of one month
7. Ensure the three-bucket cleaning system is correctly maintained and chemicals are used responsibly
8. Ensure colour-coded equipment is used correctly at all times
9. Maintain continuous cleaning throughout production and ensure end-of-shift cleaning is completed according to SOP
10. Ensure compliance with the company's WhatsApp communication SOP
11. Perform any additional duties required by the business
12. Supervise all defrosting activities to ensure compliance with the Defrost SOP and completion of all required documentation
13. Conduct daily reconciliation and stock counts of raw and prepared stock on hand (SOH), investigating all variances
14. Immediately report all health and safety concerns, incidents, and Injuries on Duty (IODs) to management
15. Submit accurate daily field yield data to management
16. Analyse daily yield reports to ensure average pack weight before marination remains between 1.0 kg and 1.2 kg per pack. Investigate and correct any deviations through root cause analysis
17. Ensure First-In, First-Out (FIFO) stock rotation is consistently applied to all raw and prepared products
18. Continuously identify opportunities to improve productivity, quality, efficiency, and waste reduction
19. Ensure quality control standards are consistently maintained throughout production

People Management

1. Build, lead, and maintain a high-performing production team
2. Manage employee performance through coaching, counselling, and disciplinary processes where necessary
3. Ensure all employees receive ongoing training, cross-training, and skills development
4. Maintain accurate records of all training conducted
5. Ensure employees are fully competent to perform their roles and achieve departmental KPIs
6. Enforce the company's disciplinary code fairly and consistently
7. Conduct daily roll call before the start of each shift and immediately report absenteeism or late arrivals to management
8. Ensure all employees report to work in full company uniform every day; compliance is non-negotiable
9. Complete the Daily Hygiene Checklist and retain records for a minimum of one month

Health, Safety & Food Safety

1. Ensure compliance with all food safety, hygiene, GMP, and HACCP requirements
2. Maintain excellent housekeeping standards within the department
3. Ensure sanitation procedures are followed before, during, and after production
4. Promote a strong food safety and safety culture among all employees
5. Ensure all production documentation is completed accurately and filed correctly
6. Knowledge of production in terms of planning and forecasting
7. QSR production experience
8. Staff supervision

REQUIREMENTS:

1. Strong leadership and team management skills
2. Excellent communication and interpersonal skills
3. Knowledge of food manufacturing, filleting operations, and production processes
4. Understanding HACCP, GMP, hygiene, and food safety standards
5. Strong planning, organizational, and problem-solving skills
6. Ability to analyse production data and implement corrective actions
7. Good numerical and reporting skills
8. High attention to detail
9. Ability to work under pressure while maintaining quality standards
10. Basic computer literacy
11. Grade 12 (Matric) or equivalent
12. FMCG experience – advantageous
13. Minimum of 3 years' experience in a food production or processing environment
14. Previous supervisory or team leader experience is preferred
15. Knowledge of food safety systems, HACCP, GMP, and health & safety legislation is advantageous