Production Supervisor

Requirements – Experience & Qualifications Grade 12 (Matric) Minimum 1–2 years’ supervisory experience Supervisory Certificate or Supervisory Skills Programme (advantageous) Minimum 3–5 years’ experience in a production, manufacturing, or processing environment, ideally within a cold-production setting Key Outputs & Accountabilities Manage and improve production processes to maximise efficiency and enhance product quality. Organise and prioritise production needs while identifying issues or bottlenecks. Maintain order in the chillers, ensuring correct temperature levels and adequate ice. Report any refrigeration malfunctions to management. Ensure excellent housekeeping across the facility and prevent exposure of waste or by-products. Apply FIFO principles consistently within grading and processing lines. Oversee efficient operation of the grading machine and / or defrosting to ensure adequate raw material availability. Configure and control the grading machine at a basic operational level. Ensure careful and speedy handling of products at all process stages to meet grading and production standards. Ensure correct labelling of graded raw materials with accurate size, dates, vessel name, and batch number. Maintain proper raw-material stock control. Allocate the correct number of personnel to each processing area or line as per production manager instructions. Ensure accurate scanning of inputs and availability of raw material and tools for filleters, while supervising employee movement on processing lines. Maintain input and yield figures within set targets and supervise hourly production performance. Coach, train, and support new employees. Ensure final products are packed according to grade, quality, customer standards, and weight requirements, with excellent presentation. Oversee accurate labelling of final products, including product name, grade, dates, batch numbers, and expiry information. Ensure use of correct packaging for all products. Supervise the entire freezing process, from packing into pans to off-packing, ensuring products freeze correctly to -18°C or below. Maintain product temperature below -18°C during off-packing and strapping. Minimise waste by reusing underweights, preventing box damage, and ensuring immediate repacking where necessary. Track staff attendance and time-keeping; apply discipline in line with correct procedures. Maintain a safe working environment and eliminate hazards. Conduct accident investigations when required. Supervise factory cleaning when needed, ensuring that processing lines remain food-safe and fully operational. Address employee concerns, resolve problems, and suggest cost‑saving measures. Ensure all processing documentation is completed and filed after each shift. Use Innova to access production information and compile daily reports; complete all processing information using MS Excel. Competencies, Knowledge & Skills Clear and precise communication skills Strong staff‑management and interpersonal skills Ability to build trust and strong team relationships Solid mathematical ability for interpreting KPIs (input, yield, hourly production, etc.) Knowledge of HACCP and food‑safety standards Understanding of production processes and efficiency best practices Familiarity with relevant food‑industry legislation Knowledge of labour legislation (BCEA & LRA) Strong people‑management and conflict‑management skills Analytical thinking and advanced problem‑solving ability High attention to detail and strong time‑management skills Basic knowledge of quality, health, and safety standards Proficiency in MS Office (Word, Excel, Outlook) Excellent written and verbal communication skills Ability to maintain strong working relationships across departments Ability to perform under pressure in a cold, fast‑paced production environment Comfortable with prolonged standing and working in cold, wet conditions Willingness to work shifts #J-18808-Ljbffr