Production Supervisor

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, marinade, 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 marinade 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