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