Production Supervisor - Forming Department at ESKORT

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.