Production Supervisor

Pedros; Centurion; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Pedros is seeking a Production Supervisor to lead the Poultry Department at the Distribution Centre in Centurion. You will ensure daily targets are met safely and in line with product specs, SOPs and food-safety standards, while managing raw-material, marinade, packaging and finished-product stock.

You will coach a poultry production team on the floor, coordinate daily activities, run Vibe meetings, and drive KPI achievement with a strong focus on quality and safety.

Qualifications

• Matric (Grade 12) is required.
• Diploma or equivalent in Production / Operations Management, Food Technology or related field is advantageous.
• 2-5 years’ experience in a food production environment, preferably poultry.
• Excellent communication skills and ability to lead a team.
• Experience with HACCP and daily reporting.

Responsibilities

• Oversee and coordinate daily poultry production activities so that production meets quantity, quality and safety standards.
• Hold a daily Vibe meeting to review adherence to plan and set the plan for the day.
• Schedule work, assign tasks and allocate staff to production lines per the daily plan.
• Ensure daily production targets are met and report shortfalls to management.
• Ensure staff are trained to meet benchmarks and resolve inefficiencies on the floor.
• Follow stock-take SOP and account for variances in weekly stock takes.
• Investigate unaccounted-for stock and apply disciplinary action when required.
• Control marinated chicken and chicken strip variances to minimise wastage.
• Ensure FIFO/FEFO is followed on all products; label pallet bays accordingly.
• Handover from Receiving is required before stock enters the department.
• Monitor stock levels and maintain PARs; escalate stock risks to management.
• Send weekly poultry orders to Procurement as per SOP; keep stock within one month’s sales.
• Ensure marina and packaging supply for two weeks’ production.
• Maintain quality controls and regular inspections to prevent contamination.
• Follow department cleaning protocols and daily cleaning checklists.
• Manage temperature-sensitive products from receiving to transport with Logistics.
• Enforce PPE and uniform policy; address safety concerns promptly.
• Drive Pedros People values and leadership principles; train staff on SOPs.
• Supervise and motivate the production team, including Team Leaders and Stock Controllers.
• Conduct performance appraisals and KPI reviews; develop staff through cross-training.
• Enforce disciplinary code and manage leave approvals with HR.

Skills

Excellent communication skills

Leadership

Inventory management

HACCP knowledge

Excel literacy

Education

Diploma or equivalent in Production / Operations Management, Food Technology or related field - advantageous

Matric (Grade 12)

Tools

Excel

Job description

• The Production Supervisor oversees the Poultry Department of the Distribution Centre and all associated tasks, ensuring that daily production targets are met safely, efficiently and in line with approved product specifications, food-safety standards and SOPs. The role supervises the poultry production team on the floor, controls raw-material, Marinade, packaging and finished-product stock, manages variances and wastage, and is accountable for the department’s KPIs
• Oversee and coordinate daily poultry production activities so that production meets quantity, quality and safety standards
• Hold a daily Vibe meeting with the department to review adherence to the previous day’s plan and set the plan for the current day
• Schedule work, assign tasks and allocate staff to production lines according to the daily plan
• Ensure daily production targets are met and communicate the reasons to management when they are not
• Ensure production benchmarks are achievable by all team members and arrange training for those falling short
• Spend sufficient time on the floor each day to identify and resolve inefficiencies
• Ensure the stock-take SOP is strictly followed and all variances are accounted for on the weekly stock take
• Thoroughly investigate unaccounted-for stock and ensure disciplinary action is taken where required
• Control marinated chicken and chicken strip variances and minimise wastage
• Ensure FIFO / FEFO is followed on all raw and produced products
• Ensure all pallet bays are clearly labelled and a dedicated bay is used for discontinued, discarded or damaged stock as per SOP
• Ensure no stock enters the department without a handover from the Receiving team and sign-off by department personnel
• Monitor stock levels and maintain PARs, escalating to management if stock is at risk of running out before replenishment
• After discussion with management, send weekly poultry orders to Procurement as per SOP, keeping stock holding generally within one month’s sales
• Ensure there is sufficient marina for daily production and enough packaging for two weeks’ production
• Ensure goods received are at the correct pricing so that claims can be raised immediately
• Maintain quality controls and conduct regular inspections to ensure the consistency and safety of poultry products and prevent contamination
• Ensure department cleaning protocols and cleaning checklists are followed daily
• Ensure temperature-sensitive products are managed correctly from receiving to storage, picking and transport, working closely with Logistics
• Ensure all staff wear the correct uniform and PPE at all times
• Ensure QIRs raised against the department are investigated, closed and prevented from recurring
• Drive the Pedros People values and leadership principles in the department, and ensure the team is trained on all Poultry Department SOPs
• Supervise, guide and motivate the production team, including Team Leaders and Stock Controllers
• Conduct performance appraisals twice a year as per IPM, and career development plans and task lists with KPIs for staff above General Worker level
• Assess direct and indirect reports monthly on KPI and task-list achievement, and build a talent pipeline through cross-training
• Enforce the company disciplinary code, including drafting warnings and initiating disciplinary hearings
• Monitor the ECO-TIME clocking report daily, investigate transgressions and act accordingly
• Give first approval of leave, ensure adequate cover, keep the leave register up to date and submit leave documentation to HR
• Send the Poultry Daily Report by 11:00 every day as per SOP
• Monitor actual chicken, fillet and strip GP against target and ensure department expense budgets are met
• Ensure delivery overs, shorts and damages are investigated and rectified promptly, and minimise chicken shortages at stores
• Deal with operational gaps promptly and put systems in place to prevent recurrence
• Ensure production equipment is maintained and in good working condition, and schedule maintenance and repairs as required
• Enforce Health & Safety regulations, address safety concerns and incidents promptly and keep the incident register up to date
• Ensure access control is strictly maintained and entry and exit points are closed when not in use
• Ensure Team Leaders complete daily checklists and a closing checklist is completed before close of business
• Poultry knowledge and production flow from receiving to dispatch
• Food safety and quality control (HACCP)
• Processing equipment, maintenance and breakdowns
• Health and Safety regulations
• Inventory management, stock control and FIFO / FEFO
• Production scheduling and headcount / resource planning
• Excel and daily reporting

Duties And Responsibilities

• The Production Supervisor oversees the Poultry Department of the Distribution Centre and all associated tasks, ensuring that daily production targets are met safely, efficiently and in line with approved product specifications, food-safety standards and SOPs. The role supervises the poultry production team on the floor, controls raw-material, Marinade, packaging and finished-product stock, manages variances and wastage, and is accountable for the department’s KPIs
• Oversee and coordinate daily poultry production activities so that production meets quantity, quality and safety standards
• Hold a daily Vibe meeting with the department to review adherence to the previous day’s plan and set the plan for the current day
• Schedule work, assign tasks and allocate staff to production lines according to the daily plan
• Ensure daily production targets are met and communicate the reasons to management when they are not
• Ensure production benchmarks are achievable by all team members and arrange training for those falling short
• Spend sufficient time on the floor each day to identify and resolve inefficiencies
• Ensure the stock-take SOP is strictly followed and all variances are accounted for on the weekly stock take
• Thoroughly investigate unaccounted-for stock and ensure disciplinary action is taken where required
• Control marinated chicken and chicken strip variances and minimise wastage
• Ensure FIFO / FEFO is followed on all raw and produced products
• Ensure all pallet bays are clearly labelled and a dedicated bay is used for discontinued, discarded or damaged stock as per SOP
• Ensure no stock enters the department without a handover from the Receiving team and sign-off by department personnel
• Monitor stock levels and maintain PARs, escalating to management if stock is at risk of running out before replenishment
• After discussion with management, send weekly poultry orders to Procurement as per SOP, keeping stock holding generally within one month’s sales
• Ensure there is sufficient marina for daily production and enough packaging for two weeks’ production
• Ensure goods received are at the correct pricing so that claims can be raised immediately
• Maintain quality controls and conduct regular inspections to ensure the consistency and safety of poultry products and prevent contamination
• Ensure department cleaning protocols and cleaning checklists are followed daily
• Ensure temperature-sensitive products are managed correctly from receiving to storage, picking and transport, working closely with Logistics
• Ensure all staff wear the correct uniform and PPE at all times
• Ensure QIRs raised against the department are investigated, closed and prevented from recurring
• Drive the Pedros People values and leadership principles in the department, and ensure the team is trained on all Poultry Department SOPs
• Supervise, guide and motivate the production team, including Team Leaders and Stock Controllers
• Conduct performance appraisals twice a year as per IPM, and career development plans and task lists with KPIs for staff above General Worker level
• Assess direct and indirect reports monthly on KPI and task-list achievement, and build a talent pipeline through cross-training
• Enforce the company disciplinary code, including drafting warnings and initiating disciplinary hearings
• Monitor the ECO-TIME clocking report daily, investigate transgressions and act accordingly
• Give first approval of leave, ensure adequate cover, keep the leave register up to date and submit leave documentation to HR
• Send the Poultry Daily Report by 11:00 every day as per SOP
• Monitor actual chicken, fillet and strip GP against target and ensure department expense budgets are met
• Ensure delivery overs, shorts and damages are investigated and rectified promptly, and minimise chicken shortages at stores
• Deal with operational gaps promptly and put systems in place to prevent recurrence
• Ensure production equipment is maintained and in good working condition, and schedule maintenance and repairs as required
• Enforce Health & Safety regulations, address safety concerns and incidents promptly and keep the incident register up to date
• Ensure access control is strictly maintained and entry and exit points are closed when not in use
• Ensure Team Leaders complete daily checklists and a closing checklist is completed before close of business
• Poultry knowledge and production flow from receiving to dispatch
• Food safety and quality control (HACCP)
• Processing equipment, maintenance and breakdowns
• Health and Safety regulations
• Inventory management, stock control and FIFO / FEFO
• Production scheduling and headcount / resource planning
• Excel and daily reporting

Requirements

• Matric (Grade 12)
• Diploma or equivalent in Production / Operations Management, Food Technology or a related field - advantageous
• 2-5 years’ experience in a food production environment, preferably poultry
• Excellent communication skills
• Minimum 2 years’ experience managing a production team
• Experience with stock levels, inventory controls and FIFO / FEFO
• Working knowledge of HACCP, food-safety and hygiene requirements
• Computer literacy, including Excel for daily reports
• No criminal record
• Flexibility to work long hours, weekends and public holidays when required