Efficiency Improvement Superintendent

Job description

Process Optimization

Analyse current production workflows to identify bottlenecks and inefficiencies.
Develop and implement standard operating procedures (SOP’s) for improved line efficiency.
Streamline material and product flow to minimize downtime and handling loses.
Balance workloads between processing lines to improve throughput.

Yield and Waste Reduction

Monitor raw material yields (fish loss at each stage in the process).
Implement methods to reduce trimming losses (fillets, HGT and Butterfly).
Work with further processing team to improve filleting yield and speed.

Equipment and Maintenance Coordination

Collaborate with maintenance teams to improve equipment uptime and reliability.
Evaluate performance of storage freezers, blast freezers, and ice machines.

Data and Performance Analysis

Track key production metrics: yield %, OEE (Overall Equipment Effectiveness), downtime, and productivity of all work areas (measure labour and time to output).
Prepare regular performance reports and cost-benefit analysis of improvement initiatives.
Use data to recommend practical improvement projects.

Continuous Improvement (CI)

Lead Kaizen or Lean initiatives focused on process and cost improvements.
Conduct time and motion studies to identify efficiency gaps.
Train processing staff on best practices in lean and efficient work methods.

Cross-Department Coordination

Work closely with Processing, Production, Quality, Maintenance and HR departments to align efficiency and quality goals with daily operations.
Facilitate communication between departments to resolve processing constrains quickly.
First point of contact for H&FSMS manager regarding quality concerns or improvements.

Compliance and Safety

Ensure improvement activities comply with food safety (HACCP), environmental and occupational safety standards.
Promote a safety-first culture and ensure compliance with hygiene protocols.

Qualifications

BSc. Degree in Food Science or Technology, Operations or Production Management, Operations Management, of Fisheries and Aquaculture
Grade Twelve (12) Certificate
Experience in Leading a Successful Team
2 Years Experience in FMCG industry.
Proven record of implementing measurable improvements e.g. cost reduction, yield increase, labour productivity gains and waste reduction.
Must be a paid-up member of the relevant professional body.
Academic qualifications must be certified by ZAQA

Must have skills

Leadership skill
Excellent Communication
Interpersonal Skills
Organization Skills
Good Leadership skills
Critical Thinker and Problem-Solving skills
Good knowledge of record keeping
Strictest Confidentiality

Good to have skills

Motivational skills
Alertness and Physical dexterity
Ability to train and motivate cross-functional teams
Highly Ethical and Analytical