Production Coordinator

SUMMARY:

POSITION INFO:

Production Coordinator

Duties and Responsibilities:

• Ensure all batches of Salad Dressing are produced according to precise recipes and specifications and as per the batch control documents.
• Oversee the measurement, preparation, and addition of ingredients into mixing equipment, ensuring the correct quantity and quality and take the necessary steps where deviations or non-c9mpliance occurred.
• Allergen Management and control of ingredients.
• Monitor the mixing process, including the speed, timing, and temperature, to ensure consistency and quality in every batch and take the necessary action where deviations occurred.
• Operate and maintain mixing equipment, ensuring it is clean, functional, and properly calibrated.
• Conduct regular checks during and after the mixing process to ensure the product meets quality standards, including texture, taste, and appearance.
• Identify and address any issues that arise during mixing, such as equipment malfunctions or ingredient inconsistencies.
• Keep detailed records of each batch, including ingredient lot numbers, mixing times, and any deviations from the standard process.
• Communicate and align with the Raw Material Coordinator and Packing Coordinator to ensure the availability of ingredients and alignment on production schedules.
• Create the necessary work orders (DMS) for any maintenance needed and breakdowns that need immediate attention.
• Ensure that all mixing processes comply with food safety and hygiene regulations.
• Conduct regular safety checks and maintain a clean and safe working environment.
• Train and supervise mixing staff, ensuring they follow standard operating procedures and maintain high standards of quality and safety.
• Identify opportunities to improve the mixing process, enhancing efficiency, consistency, and quality.
• Conduct Planned Job Observations, Toolbox Talks and procedural training as and when required.
• Involvement in internal and external Health and Safety and Food Safety Audits.
• Manage and control staff leave and attendance. Report and take the necessary action against unauthorized absence from staff.
• Ensure all documents are completed accurately by the staff, sign off and submit to the HACCP Clerk by the end of shift.

Qualifications and Skills:

• Grade 12
• Minimum NQF Level 5 relevant qualification (production management/Food technology or Engineering)
• 3 years’ experience in a similar position in a production environment.
• Must be able to read, write and understand English.
• Working knowledge of MSOffice
• Knowledge of FSSC22000 requirements

• Quality Control and Food Safety on product quality and food safety audits as well as any training needs required.
• Raw Material Coordinator for ingredient availability
• Unit Managers to understand production requirements and to give feedback on daily activities.
• Liaise with the packing coordinator with regards to required production and targets
• Collaboration with the HACCP clerk, Food Technologist, Unit Manager and Packing Coordinator to address and improve any food safety or safety risks

• External Food Safety and Health and Safety audits