Production Supervisor - Forming Department

Duties and Responsibilities: Assist and supervise the staff during the preparation of emulsion for forming. Operate meat processing equipment such as former, fryer, Gyro and flow wrapper packaging machine. Monitor production lines to ensure the smooth flow of meat products. Identify and report any equipment malfunctions or safety hazards to the Maintenance department. Package and label meat products according to quality standards and customer specifications, whilst ensuring accuracy and consistency. Maintain cleanliness and sanitation standards in the production area, including regular cleaning of equipment, work surfaces, and storage areas. Follow food safety regulations and hygiene practices to prevent contamination and ensure product quality and safety. Assist in inventory management tasks, including receiving, storing, and rotating raw materials and finished products. Work collaboratively with staff members to achieve production targets and deadlines. Adhere to company policies and procedures, including safety protocols, attendance, and punctuality. Participate in training programs and continuous improvement initiatives to enhance job skills and knowledge. Provide daily shift reports to the Production Manager. Qualification National Diploma or Certificate in Production and Operation Management. Experience 3-5 years experience in a supervisory capacity within the meat processing or food manufacturing industry. Knowledge and Skills Knowledge and understanding of forming multi head weigher and flow wrap packing system. Ability to work in a fast-paced and demanding environment. Basic math skills for measuring and weighing ingredients and products. Attention to detail and ability to follow instructions accurately. Good communication skills. Ability to work effectively as part of a team. Willingness to learn and take on new tasks as required. Flexibility to work shifts and overtime as and when required. Commitment to maintaining a safe and hygienic work environment. Basic Knowledge of HACCP. Food safety and good manufacturing practices. Knowledge of FSSC22000. Basic knowledge of Quantum lean, Shopware and Meat Matrix. Please note that if you have not received any response within 2 weeks, please consider your application unsuccessful.