Production Supervisor

To execute the approved daily production plan by managing shop-floor manpower, machinery, materials, quality, hygiene, and production processes to achieve production targets efficiently and safely.

2. Key Responsibilities

A. Production Execution

• Execute the approved daily production plan.
• Allocate work to operators and helpers according to production requirements.
• Monitor hourly output against targets.
• Ensure timely completion of production orders.
• Manage product changeovers and minimize avoidable downtime.
• Inform the Production Manager of delays and production shortfalls.

B. Manpower Management

• Allocate manpower to processing, moulding, cooling, enrobing, filling, wrapping, and packing operations, as applicable.
• Monitor attendance, discipline, and operator productivity.
• Ensure adequate manpower at all workstations.
• Train employees on standard operating procedures and safe machine operation.
• Reallocate manpower when operational requirements change.

C. Machine Operation and Maintenance

• Ensure machines are ready for production and operated safely.
• Monitor machine performance and approved process parameters.
• Report breakdowns and abnormal equipment conditions immediately.
• Coordinate with Maintenance for repairs and preventive maintenance.
• Maintain downtime and machine handover records.

D. Quality Control

• Follow approved recipes, batch instructions, and process specifications.
• Monitor product weight, appearance, texture, tempering, cooling, filling, wrapping, and sealing parameters, as applicable.
• Coordinate with Quality Assurance for in-process checks.
• Segregate and identify rejected or nonconforming products.
• Maintain batch traceability and prevent unauthorized recipe or process changes.

E. Material Consumption and Wastage

• Verify material availability before starting production.
• Ensure correct use of approved raw and packaging materials.
• Monitor chocolate losses, spillage, packaging rejects, and process wastage.
• Record production output, consumption, rejection, and wastage.
• Investigate abnormal losses and implement approved corrective actions.

F. Food Safety and Housekeeping

• Enforce GMP, personal hygiene, sanitation, and food safety procedures.
• Ensure cleaning and sanitation activities are completed as scheduled.
• Prevent allergen cross-contact and product contamination.
• Maintain clean and organized production areas.
• Report unsafe conditions and stop operations when necessary to prevent serious safety or food safety risks.

G. Production Reporting

• Record hourly and shift-wise production output.
• Report actual production against the daily target.
• Record downtime, wastage, rejection, and manpower deployment.
• Communicate quality issues and unresolved breakdowns.
• Complete shift handover and production reports on time.

3. Key Performance Indicators (KPIs)

• Achievement of daily production targets.
• Production plan adherence.
• Reduction in material wastage and product rejection.
• Machine downtime and equipment utilization.
• Manpower productivity.
• Product quality and packaging compliance.
• Food safety, hygiene, and workplace safety compliance.
• Accuracy and timely completion of production records.