Organizing the work:
- Make sure enough equipment and tools are available for the foreseeable work load for the coming month
- Work with team leaders to organize the daily work, define the production timing, allocate the workforce and determine working time
- Coordinate with team leaders for any production schedule adjustment in real time
- Work with production manager and production scheduler to determine the weekly work schedule and determine the work load and allocate the corresponding resources
Training & Controlling:
- Control that hygiene procedure are properly and permanently applied
- Ensure team leaders are training their staff accordingly
- Training all staff to follow hygiene standards, production procedures and SOPs
- Train all team leaders to have sufficient knowledge about safety, ingredients, equipment and the dough
- Control that procedure and SOPs are properly followed and applied
Quality, Traceability & Reporting:
- Work with quality department for corrective action process (Root cause analysis and improvements proposals)
- Ensure team leaders are reporting any deviation
- Ensuring exactness of production reports, with weights and batch numbers of ingredients, production condition, quantities produced and wastes
- Report defaults in materials, equipment and behavior
- Control and sign production reports
Food safety & Cleanliness:
- Ensuring hygiene rules are permanently understood applied
- Ensuring any new worker is properly trained
- Ensuring full traceability and corresponding reporting
- Work and coordinate with maintenance department to ensure fully efficient preventive maintenance
- Ensuring all procedure guaranteeing absence of any foreign matter are properly applied
- Ensuring team leaders prevent use of worn out tools or equipment which could generate foreign matter
Management:
- Proposal bonuses and salary evolution for team leaders and validate for staff
- Evaluating monthly and yearly KPIs for team leaders and validate for staff
- Taking disciplinary measures if required
- Validation succession plan of team leaders
- Signing annual leave applications for team leaders and approve for staff
- Selecting new Team leaders with HR department and train
- Preparing succession with a deputy and one team leader ready to become a deputy line manager
- Collect working times of all staff and report
Supplies:
- Check all stock moves from warehouse to production
- Ensuring the minimum stock availability for 2 weeks production with purchase department
Cost control:
- Minimizing wastes (ingredients, consumables, and dough...)
- Increment equipment life with proper maintenance concern
- Increment productivity with 2024 target: 12 kg of finished products per production work force hour
- Ensuring no overweight products, minimizing defective products
- Lower consumption of consumables
- Reuse all possible intermediate products
Equipment, Tools & Machines
- Coordinating maintenance time with maintenance department
- Keep perfect knowledge in operating manuals of all machines
- Understanding maintenance manuals of all machine for maintenance coordination
- Know performance capacities to follow KPIs
- Understanding and analyzing bottleneck in production
Collaboration, Compliance, Integrity
- Report division and propose improvements to production manager
- Making sure of no miss use of ingredients (theft, waste, spoil,)
- Permanently collaborate with other line managers and manage team leaders to ensure team spirit, alignment and synergy with other stakeholders
- Work with quality department to implement PDCA process
