• Anywhere

WebsiteCA Finance Africa Recruitment

Reference No. LIPBLRS

Reference: LIP


  • Participate in the establishment and execution of the overall objectives and initiatives of operations, aligned with company objectives and strategies.
  • Leading the day-to-day operations to ensure optimal production throughput and quality.
  • Implement HSE systems on the production line, drive safety culture and deliver HSE KPIs.
  • Execute role in accordance with administrative policies, procedures, and standards for department, aligned with company standards, for the manufacture of high-quality food products.
  • Work with the quality department to monitor the various aspects of food processing to ensure final product meets set specifications, including compliance with international standards.
  • Assist in the process for hiring, orientation and training of technical and non-technical food manufacturing personnel.
  • Implement organizational and operational changes on an operative level.
  • Ensure compliance with all internal and external food production regulations and legislation.
  • Lead continuous improvement and business development initiatives in the production and greater supply chain environment.
  • Participate in preparing and managing budgets and forecasts.
  • Analyze budgets and continuously control production costs and identify/rectify waste measures.
  • Set production objectives and implement action plans for achieving set targets.
  • Execute multiple high impact initiatives to achieve overall organization goals.
  • Lead and direct a team, develop team and individuals, evaluate performance.
  • Prepare and maintain production reports.

Requirements: Qualification and Skill

  • Bachelor’s degree or Diploma in food science, food technology, or manufacturing engineering, or in a similar discipline.
  • 5 years Functional Experience – Knowledge and Experience in Production and Manufacturing Processes and Techniques.
  • 5 years Leadership Skills (+/- 150 indirect staff).
  • Knowledge of Quality Systems and Standards, i.e. HACCP and BRC.
  • Knowledge of Health and Safety Standards and Compliance.
  • Knowledge of Human Resource Principles and Practices.