Production Supervisor

Pedros; Gauteng; Sur place; ZAR 300 000 - 420 000; Plein temps

Résumé du poste

Pedros Chicken is hiring a Production Supervisor to oversee the Poultry Department in Gauteng. You will supervise floor staff, manage raw materials, marinades, packaging and finished goods, and ensure production targets are met safely and in line with SOPs.

You will lead daily planning meetings, schedule tasks, control wastage, and ensure FIFO/FEFO. Strong HACCP knowledge and 2–5 years in food production are preferred.

Qualifications

• Requires Diploma or equivalent in Production/Operations or Food Technology; advantageous
• Matric required with strong communication and leadership
• Excellent communication skills and people management experience preferred

Responsabilités

• Oversee poultry department production targets, ensure safety and SOP compliance
• Supervise floor team and manage stock, variances and waste
• Lead daily Vibe meetings to review plans and set daily targets
• Schedule work and allocate staff to production lines per plan
• Ensure FIFO/FEFO, QA, HACCP and safety standards are followed
• Maintain stock levels and PARs; coordinate with Receiving and Procurement
• Conduct performance appraisals and KPI reviews for team members
• Ensure department KPIs are met and escalate issues to management

Connaissances

Excellent communication skills

Formation

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

Matric (Grade 12)

Outils

Excel

Description du poste

DUTIES AND RESPONSIBILITIES:

1. 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, marin, packaging and finished-product stock, manages variances and wastage, and is accountable for the department’s KPIs


2. Oversee and coordinate daily poultry production activities so that production meets quantity, quality and safety standards


3. 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


4. Schedule work, assign tasks and allocate staff to production lines according to the daily plan


5. Ensure daily production targets are met and communicate the reasons to management when they are not


6. Ensure production benchmarks are achievable by all team members and arrange training for those falling short


7. Spend sufficient time on the floor each day to identify and resolve inefficiencies


8. Ensure the stock-take SOP is strictly followed and all variances are accounted for on the weekly stock take


9. Thoroughly investigate unaccounted-for stock and ensure disciplinary action is taken where required


10. Control marinated chicken and chicken strip variances and minimise wastage


11. Ensure FIFO / FEFO is followed on all raw and produced products


12. Ensure all pallet bays are clearly labelled and a dedicated bay is used for discontinued, discarded or damaged stock as per SOP


13. Ensure no stock enters the department without a handover from the Receiving team and sign-off by department personnel


14. Monitor stock levels and maintain PARs, escalating to management if stock is at risk of running out before replenishment


15. After discussion with management, send weekly poultry orders to Procurement as per SOP, keeping stock holding generally within one month’s sales


16. Ensure there is sufficient marinate for daily production and enough packaging for two weeks’ production


17. Ensure goods received are at the correct pricing so that claims can be raised immediately


18. Maintain quality controls and conduct regular inspections to ensure the consistency and safety of poultry products and prevent contamination


19. Ensure department cleaning protocols and cleaning checklists are followed daily


20. Ensure temperature-sensitive products are managed correctly from receiving to storage, picking and transport, working closely with Logistics


21. Ensure all staff wear the correct uniform and PPE at all times


22. Ensure QIRs raised against the department are investigated, closed and prevented from recurring


23. Drive the Pedros People values and leadership principles in the department, and ensure the team is trained on all Poultry Department SOPs


24. Supervise, guide and motivate the production team, including Team Leaders and Stock Controllers


25. Conduct performance appraisals twice a year as per IPM, and career development plans and task lists with KPIs for staff above General Worker level


26. Assess direct and indirect reports monthly on KPI and task-list achievement, and build a talent pipeline through cross-training


27. Enforce the company disciplinary code, including drafting warnings and initiating disciplinary hearings


28. Monitor the ECO-TIME clocking report daily, investigate transgressions and act accordingly


29. Give first approval of leave, ensure adequate cover, keep the leave register up to date and submit leave documentation to HR


30. Send the Poultry Daily Report by 11:00 every day as per SOP


31. Monitor actual chicken, fillet and strip GP against target and ensure department expense budgets are met


32. Ensure delivery overs, shorts and damages are investigated and rectified promptly, and minimise chicken shortages at stores


33. Deal with operational gaps promptly and put systems in place to prevent recurrence


34. Ensure production equipment is maintained and in good working condition, and schedule maintenance and repairs as required


35. Enforce Health & Safety regulations, address safety concerns and incidents promptly and keep the incident register up to date


36. Ensure access control is strictly maintained and entry and exit points are closed when not in use


37. Ensure Team Leaders complete daily checklists and a closing checklist is completed before close of business


38. Poultry knowledge and production flow from receiving to dispatch


39. Food safety and quality control (HACCP)


40. Processing equipment, maintenance and breakdowns


41. Health and Safety regulations


42. Inventory management, stock control and FIFO / FEFO


43. Production scheduling and headcount / resource planning


44. Excel and daily reporting

REQUIREMENTS:

1. Matric (Grade 12)


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


3. 2-5 years’ experience in a food production environment, preferably poultry


4. Excellent communication skills


5. Minimum 2 years’ experience managing a production team


6. Experience with stock levels, inventory controls and FIFO / FEFO


7. Working knowledge of HACCP, food-safety and hygiene requirements


8. Computer literacy, including Excel for daily reports


9. No criminal record


10. Flexibility to work long hours, weekends and public holidays when required