Process Leader: Ambient - RCL Foods

At RCL FOODS, we believe in growing what matters! As a leading food manufacturer, our goal is to nourish people with a portfolio of trusted brands and products. We are committed to innovation, sustainability, and the development of our employees.

RCL FOODS is seeking a dynamic Process Leader to join their Baking Division in Centurion.

Duties & Responsibilities    

Production Planning:

• Communicate the objectives of the plan to the team on shift to ensure.
• Ensure man load is at full capacity according to the production plan, and request additional resources if necessary before starting the line.

Operations Management:

• Follow the assigned plan until completed or a problem.
• Alert the Processing Manager to any deviation to the production plan.
• Prioritise work to ensure deadlines are met.
• Conduct the required checks on start-up, during the shift, and sign off, and ensure the relevant data is recorded.
• Do calculations to establish the most efficient use of resources allocated to the line. i.e. cost, people, time, etc, ensuring that these are neither wasted nor misused. Adhere to man load requirements.
• Ensure allocated resources are accounted for throughout.
• Reallocate resources / work within area of responsibility if behind target, and change deadlines if necessary to ensure the achievement of production targets at the lowest possible.
• Request additional resources if necessary to produce the required product.
• Alert the Processing Manager where there may be spare.
• Ensure tools / equipment are utilised in the correct.
• Ensure that the machinery and equipment required for production are working properly to enable correct levels of production output. Report faults / breakdowns immediately.
• Monitor the use of raw materials to minimise wastage, and report to the Processing Manager when supply is insufficient to meet.
• Coordinate with counterparts on other lines to ensure the optimal use of resources:
• Make recommendations to the Processing Manager to utilise resources more efficiency across.
• Ensure the smooth flow and movement of product through the plant to avoid contamination.
• Work with existing processes and procedures in such a way that operational efficiencies and performance are enhanced:
• Monitor the removal of all reject/ non-conformance product from the line as per best operating
• Recommend new and different ways of doing things to improve yield and performance (whilst still maintaining product integrity).
• Ensure everything produced is according to specification. Stop production immediately and report anything that is out of specification to the Processing Manager.

Safety, Health, Risk and Quality Compliance:

• Work consistently according to standard operating procedures and ensure compliance.
• Understand the safety, health and quality standards of the job and the reason for these standards, and communicate these reasons to:
• Monitor safety on the line:
• Ensure that protective clothing is worn by all employees in accordance with food safety.
• Apply all other food safety standards in accordance with Standard Operating Procedures.
• Check that access doors and gates are locked at all times to prevent unauthorised and unmonitored.
• Monitor hygiene on the line:
• Ensure the line meets all hygiene standards before start-up, taking corrective action where necessary, and informing the Processing Manager where there may be delays in start-up.
• Sign off with the cleaning team to ensure the cleanliness of the work.
• Check that shut down cleanout and housekeeping are done properly (i.e. the plant is properly washed and sanitised, drains on site are kept clean, all waste and debris from the site is removed and buildings on site are properly maintained).
• Monitor SHEQ compliance:
• Ensure compliance to HACCP and ISO regulations throughout.
• Implement and ensure compliance with the national best operating.
• Ensure that hygiene standards are maintained.
• Ensure quality standards are implemented.
• Liaise with Quality Controllers to monitor the quality.
• Report non-compliance.
• Follow clear procedures to find practical solutions to problems.
• Identify processes and procedures where safety, health and the quality of work may be improved.
• Report cases of non-conformance / non-compliance to the Processing Manager and recommend possible.
• Take corrective action on approval of the processing.

Cost Control:

• Issue PPE to Operators.
• Motivate where additional PPE is required.
• Monitor the line to ensure work is executed consistently according to standard operating procedures to minimize waste and reduce consumption.
• Monitor the usage of materials:
• Draw the correct quantity of packing material from stores to match planned daily utilisation.
• Identify and report wastage of materials.
• Report machinery and equipment that is not in good working order immediately to enable correct levels of production Alert the Processing Manager when there are excess resources on the line to minimise cost where applicable.
• Team Supervision:
• Ensure direct reports operate within boundaries.
• Supervise people performance:
• Supervise the activities of the team to ensure production targets are.
• Actively manage non-performance. Initiate disciplinary hearings as needed and according to RPM standards.
• Monitor time and attendance daily and report on.
• Complete all time sheets and attendance registers on a daily.
• Coordinate leave requests and escalate for authorisation:
• Complete leave and general time management documentation in line with company policy.
• Escalate leave requests to the Processing Manager.
• Continually assess the technical competence of the team and take steps to develop their knowledge and skill:
• Recognise the strengths of individuals and make use of these to achieve.
• Provide on-the-job training and support team members where necessary to achieve targets.
• Identify development needs for individuals / the team and escalate to the Processing Manager.
• Implement training and development plans for the team as agreed with the Processing Manager.
• Develop supportive relationships with reports and encourage a team spirit.
• Communicate actively and effectively resolving any potential conflicts that may arise, and sharing and providing relevant.

Minimum Requirements    

• Grade 12/Matric or equivalent.
• Diploma/Degree in Production Management/Operations Management will be advantageous.
• Knowledge of HACCP, Quality Management Systems, GMP, OHSACT.
• Any Food Safety, Operations or Food Science/Technology related qualification will be advantageous.
• Minimum 2 years FMCG Production experience will be required.
• 2 years relevant experience preferably in a unionised food processing plant.
• Experience in a Baking Industry preferred.