Syrup Supervisor

Key Accountabilities and Outputs

Syrup Room Supervision

• Responsible for managing the sugar and syrup room operations pertaining to simple syrup manufacture.
• Responsible for requesting sugar requirements timeously for production of simple syrup.
• Responsible for following production plan scheduling and keeping syrup manufacture in line with production demands.
• Responsible for completion of various reports on daily basis
• Responsible for sanitation operations within the syrup room
• Responsible for managing housekeeping within your areas of responsibility
• Any other reasonable request to assist within the operation
• Abiding by the quality measures and policies of the company to ensure that the product manufactured for consumption can in no way be contaminated or harmful to the consumer

Adherence to the Quality, Food Safety, Health, Safety and Environmental Standards

• Adherence to Standards: Ensure strict adherence to Quality, Food, Health, Safety and
• Environmental policies and standards.
• Enforcement: Enforce all food safety and health regulations, policies, and requirements at all times to guarantee a secure work environment.
• Personal Hygiene: Maintain exceptional personal hygiene as per the organization's code of conduct.
• Contamination Control: Raise awareness about potential physical product contamination and implement control measures to prevent it.
• Health and Safety Measures: Take reasonable precautions to prevent health and safety hazards.
• Follow the prescribed incident reporting procedure in case of accidents.
• Knowledge and Compliance: Stay updated with relevant business information, policies, processes, and procedures. Enforce compliance with legislative and statutory requirements, as well as GMP's
• (Good Manufacturing Practices).
• Training: Attend and enforce the implementation of learnings from training sessions related to
• Quality, Food Safety, and Health and Safety.
• Housekeeping: Maintain high levels of cleanliness and orderliness within the work environment.

General

• Responsible to ensure housekeeping is performed and ensure that all products and activities are stored and are executed within the demarcated areas according to the housekeeping policy (green red and yellow areas)
• Conversant with relevant business information, policies, processes and procedures
• Maintains expected performance standards
• While Job Descriptions are written up for the purpose of a basic outline of the work and responsibilities associated with the Job, the Company encourages and expects all employees from time to time, to assist with work that may not be a direct part of their job description.

Qualifications and Experience

• Grade 12 / Matric / NQF level 4 (Essential)
• NQF 6 or 7 Qualification Analytical Chemistry/ Food Technology or Relevant
• Up to 4 years experience (Operational Execution) Supervisory; FMCG
• Basic MS Excel; MS Word; E Mail

Key Qualities

Communication

Problem Solving

• Proactive identification of functional problems related to a specific process or policy, determine cause and impact, and choose the best alternative to solve the problem based on guidelines provided and an understanding of the theory or practices underpinning the problem.

Relationships Maintained