Junior Production Manager at Lactalis South Africa

Job Description

• Join Lactalis at our Bonnievale Plant in Speciality Cheese overseeing Feta & White Mould Department with the main responsibility to control and manage productivity through monitoring and management of FTE and line efficiencies.
• Reduce Customer Complaint rate by improving first pass quality and quality control. Reduces Raw material, Ingredients and Packaging losses. Successful candidates need to have at least 5 years' supervisory experience within FMCG environment. Be fluent in English and be computer literate.

Duties & Responsibilities

• Control production.
• Do daily OEE and productivity control.
• Control documentation for traceability.
• Maintain productivity at the set target.
• Do daily/weekly/monthly cycle counts and explain deviations.
• Waste control on products and material.
• Maximize yields in recipes and maintain good quality.
• Budget control and implementing sporadic corrective actions for Feta
• Analyse production results on a continuous basis with the aim to meet or better the goals on quality, quantity and productivity.
• Ensure that work requests (job cards) for maintenance are carried out.
• Lead, coach and discipline subordinates when necessary.
• Control Time/attendance of people and Manage KRONOS on a daily basis
• Manage the inventory and products through the BPCS system.
• Deliver budget results and Savings plan for Feta
• Ensure that goals on quality, food safety and NOSA are met.
• Participate in official programs such as Continuous improvement, as required by the company.
• Maintain food safety systems.
• Ensure that all administrative duties (control and check sheets) are completed as required.
• Compile and evaluate the Key Performance Areas of the people reporting to you.
• Managing the production facilities according to Lactalis SA guidelines; ensuring efficient planning is done so that supply demands are met.
• Ensure all lines meet efficiency targets (TRG)
• NO downgrades on final product and spoiled Raw material and ingredients that form Non-Quality losses.
• CIP & COP efficacy and performance

Quality:

• Adhere to quality and food safety standards as stated in SOP’s.
• Ensure First Pass Quality by measuring and tracking Chemistry / Micro and Sensory results on all products
• Make sure that the batch information on petri dish is correct.
• Check foodscan and Ph meter are calibrated and signed off that controls are completed.
• Partake in SGA’s and Root Cause Analysis to solve and prevent customer complaints.
• Ensure all action plans and trackers are kept up to date
• Have to make sure that equipment used in production is clean and sanitize to prevent microbial contamination
• Ensure Cleaning and Sanitizing are done according to Master Cleaning schedule and all policies and procedures are adhered to.

Safety:

• Safety inspection to be done with safety representative.
• Ensure HIRA (Hazard identification and Risk Assessments) are conducted timeously and kept up to date
• Report all dangerous situations and generate job cards.
• Ensure correct PPE is worn at all times and all policies and procedures adhered to.
• Ensure Permit to works are issued and all the necessary risk assessments completed for all hazardous work
• Ensure all staff are trained and familiar with Safety policies and procedures regarding all tasks performed.
• Test all safety mechanisms on the equipment.
• Report all near misses and incidents.
• Ensure all safety standards are in place

Closing Date

• 2025/09/22