Team Leader: Cooking and Fermentation at RCL Foods

Purpose of the role:

• To lead and supervise the cooking and fermentation processes involved in the production process, ensuring products are manufactured safely, consistently, and in compliance with quality, food safety, and production standards.

Minimum Requirements    

• NQF Level 6 Diploma or Advanced Certificates.
• Advanced Diplomas or Bachelor’s Degrees - Food Technology, Food Science, Biotechnology, Microbiology, Chemical Engineering, or related field.
• FMCG, Production Management, Quality Assurance.
• Supervisory Experience 
• 3 years Experience in FMCG Cooking and Fermentation

Duties & Responsibilities    
Production Operations:

• Plan, organize, direct and run optimum day-to-day operations.
• Increase production, assets capacity and flexibility while minimizing unnecessary costs and maintaining current quality standards.
• Be responsible for production output, product quality and on time delivery.
• Allocate resources effectively and fully utilize assets to produce optimal results.
• Meet aggressive production and safety goals while minimizing equipment downtime.
• Plan, direct, coordinate and assign manpower to meet aggressive production schedules.
• Manage and signing off production documentation and training on production procedures and work instructions.
• Tracking staff absenteeism and time keeping, minimizing overtime and casual’s expense.
• Monitor operations and trigger corrective actions.
• Minimize losses.
• Collect and analyze data to find places of waste or overtime.
• Update daily cooking and fermentation information.
• Review and create Standard Operating Procedures.

Safety:

• Ensures the safest working environment possible for staff and conducive to teamwork.
• Commit to plant safety procedures.
• Follow up and close off all non-conformances.
• Ensure that everyone is wearing required PPE in designated areas, confined space safety, safe chemical handling and fall restraints.

Quality:

• Monitor product quality throughout the production process.
• Ensure compliance with HACCP, GMP, and company quality standards.
• Report and investigate quality deviations and implement corrective actions.
• Active enforcement and implementation of FSSC system.
• Ensure equipment is clean, well maintained, and good housekeeping.

Leadership:

• Team player who’s able to address employee complaints and problem solving.
• Able to share skills and empowering of subordinates.
• Ensuring everyone adheres to SOP’s and company policies and procedures.
• Share a trusting relationship with workgroup and recruit, manage and develop plant staff.
• Influence and learn from below.

Deadline:3rd September,2026