Sanitation Supervisor at RCL Foods

• At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters!
• Our Talent Team is on the hunt for a Sanitation Supervisor for their Baking Division. The role will be based in Spartan and will report into the Senior QAT.
• The Sanitation Supervisor plays a critical role in ensuring food safety and regulatory compliance in food production or processing environments. Lead, train and management of internal cleaning team.

Minimum Requirements    

• Diploma or Degree in Food Science, Environmental Health, Biotechnology, Microbiology, Analytical Chemistry or related studies.
• Minimum 3-5 years’ experience in food factory or FMCG cleaning operations.
• Previous supervisory or team leader experience essential.
• Knowledge of chemical handling, cleaning equipment, and sanitation practices.
• Computer literacy for reporting and record management (Excel, Word, Email, etc).
• Must be able to work shifts (day and night), weekends and public holidays based on the business requirement.
• No annual leave allowed during peak seasons (Easter and Christmas).
• Must be able to work in ambient, warm and cold conditions (chillers, freezers).
• Must be able to work in flour dusty environment.
• Must be able to work with allergens like wheat/gluten, eggs, milk, soya, nuts, etc.

Key Competences:

• Strong knowledge of food hygiene and safety standards (HACCP, GMP, ISO, FSSC 22 000).
• Leadership, coaching, and people management skills.
• Attention to detail with a proactive approach to problem solving.
• Ability to work under pressure and meet strict deadlines.
• Good record keeping and reporting skills.
• Communication skills across multiple levels (cleaning team, production, QA, Supply Chain, etc).

Duties & Responsibilities    
Tea Management & Supervision:

• Complete Bestime of staff daily.
• Leading, schedule and monitor cleaning staff across all shifts.
• Allocating tasks and ensure effective coverage of all production and non-production areas.
• Managing staff overtime.
• No worker is allowed to work 7 consecutive days.
• Managing staff leave and replacements (if applicable): Developing staff, Compiling KPI’s. Conducting performance reviews, coaching and disciplinary actions where required.
• Managing staff training on: Safe handling of cleaning chemicals, verification of cleaning chemical concentration, issuing of cleaning chemicals and consumables, cleaning SOPs, including bodily fluid spillage & cleaning, glass breakage and foreign object procedures, etc. Cleaning equipment inspections. Site food safety, health and safety, and environmental protocols.
• Conducting weekly staff meeting on issues and progress (minutes & attendance register).
• Verifying that your staff’s yearly medicals are up-to-date and valid.

Cleaning Program (PRP):

• Compiling and verifying: Master cleaning schedule. Cleaning SOPs. Equipment stripping schedule. Cleaning Inspection and Sign off documentation, and training material.
• Review and continuously improve cleaning program yearly.

Cleaning and Hygiene Operations:

• Ensuring cleaning schedules (daily, weekly, monthly and deep cleaning) are followed and completed.
• Supervising cleaning processes.
• Verifying and recording that cleaning has been completed to standard through checklists and post cleaning inspections.

Compliance and Food Safety:

• Enforcing compliance with Good Manufacturing Practices (GMP), HACCP, customer and company hygiene policies.
• Ensuring cleaning validation studies are completed at least yearly.
• Preparing for and supporting internal, customer and regulatory hygiene audits.
• Reporting and investigating any non-conformance, contamination risks, or pest control concerns.
• Maintaining accurate records of cleaning schedules, validations and corrective actions.

Health, Safety & Environment:

• Promoting and enforcing safe use of chemicals and personal protective equipment (PPE).
• Ensuring staff follow safe working practices to prevent accidents or injuries.
• Reporting and responding to hazards, spillages, or incidents immediately.
• Cleaning team must be thoroughly trained in handling and cleaning of bodily fluid incidents.
• Supporting environmental initiatives such as waste management and water usage reduction.

Management of cleaning chemicals and consumables:

• Monitoring stock levels of cleaning chemicals, consumables and equipment.
• Ensuring chemical and cleaning equipment/consumable storerooms are kept in a hygienic condition and according to the internal, customer and regulatory requirements.
• Maintaining daily issuing records and tracker up to date.
• Ensuring minimum stock levels are maintained and that workflows and POs are created in time to prevent shortages.
• Ensuring cleaning equipment is maintained, serviced, and in good working order.
• Managing cleaning departments costs.
• Conducting monthly stock take.

Internal Audits:

• Conducting quarterly internal cleaning program audits with the Food Safety Coordinator.
• Food safety management review meeting.
• Contribute to the preparation and presenting of yearly Food Safety Management Review Meeting on Cleaning PRP.

Deadline:4th February,2026