OBJECTIVE
Manage the Production Line by controlling the intake and output of materials, workforce and resources. Furthermore, control the impacting indicators by providing training and guidance to employees under his/her supervision, by taking actions and working integrated to related areas & departments.
REQUIREMENTS
· University Graduation in Food Engineering
· Fluent in English
· At least 1 year experiencein food industry
· Advanced knowledge of MS Office
· Strong knowledge on food safety & food technology standards
· Excellent command of concepts and application of Efficiency, Yield and Productivity
· Good understanding & application of problem solving tools (PDCA, Cause & Effect Diagram)
· Availability to work in shifts and alternative production hours
· Good ability to work under pressure
· Being open to learning and improvement
· Good in Human Relations and Communication
· Strong analytical skills,Solution Oriented, Adopting a Proactive approach
· Team work, good intrapersonal, social and organizational skills
MAIN RESPONSIBILITY AREAS
· Manage processes and material flows, and work to maximize utilization of equipment.Monitor the material orderings.
· Planning, monitoring, and evaluate job results; coaching and disciplining employees.
· Guarantee compliance with the quality standards and procedures.
· Participate in the decision making process for corrective and preventive actions within Production Department.
· Manage KPI’s related to his/her production line(s).
· Maintain safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources.
· Ensure that health and safety guidelines are implemented and followed within Production.
· Monitor quality of raw materials and finished products