Johannesburg: Production Coordinator

Production Coordinator Report to: Operations Seniority Level: Mid-Career (3 – 4 yrs exp) Type: 3-month contract Duties and Responsibilities: Ensure all batches of Salad Dressing are produced according to precise recipes and specifications and as per the batch control documents. Oversee the measurement, preparation, and addition of ingredients into mixing equipment, ensuring the correct quantity and quality and take the necessary steps where deviations or non-c9mpliance occurred. Allergen Management and control of ingredients. Monitor the mixing process, including the speed, timing, and temperature, to ensure consistency and quality in every batch and take the necessary action where deviations occurred. Operate and maintain mixing equipment, ensuring it is clean, functional, and properly calibrated. Conduct regular checks during and after the mixing process to ensure the product meets quality standards, including texture, taste, and appearance. Identify and address any issues that arise during mixing, such as equipment malfunctions or ingredient inconsistencies. Keep detailed records of each batch, including ingredient lot numbers, mixing times, and any deviations from the standard process. Communicate and align with the Raw Material Coordinator and Packing Coordinator to ensure the availability of ingredients and alignment on production schedules. Create the necessary work orders (DMS) for any maintenance needed and breakdowns that need immediate attention. Ensure that all mixing processes comply with food safety and hygiene regulations. Conduct regular safety checks and maintain a clean and safe working environment. Train and supervise mixing staff, ensuring they follow standard operating procedures and maintain high standards of quality and safety. Identify opportunities to improve the mixing process, enhancing efficiency, consistency, and quality. Conduct Planned Job Observations, Toolbox Talks and procedural training as and when required. Involvement in internal and external Health and Safety and Food Safety Audits. Manage and control staff leave and attendance. Report and take the necessary action against unauthorized absence from staff. Ensure all documents are completed accurately by the staff, sign off and submit to the HACCP Clerk by the end of shift. Qualifications and Skills: Grade 12 Minimum NQF Level 5 relevant qualification (production management/Food technology or Engineering) 3 years experience in a similar position in a production environment. Must be able to read, write and understand English. Working knowledge of MSOffice Knowledge of FSSC22000 requirements Internal: Quality Control and Food Safety on product quality and food safety audits as well as any training needs required. Raw Material Coordinator for ingredient availability Unit Managers to understand production requirements and to give feedback on daily activities. Liaise with the packing coordinator with regards to required production and targets Collaboration with the HACCP clerk, Food Technologist, Unit Manager and Packing Coordinator to address and improve any food safety or safety risks External: External Food Safety and Health and Safety audits