Line Manager (Production Supervisor) (Working Location: Hiep Phuoc Industrial Park, Nha Be District, HCMC)

Supervisor Title: Production Manager
Working Location: Bánh Vàng Factory
Purpose of the Job:
- Responsible of the whole production team from dough preparation to packing.
Quantitative data & Dimension:
1. Production capacity of dough: 1.5 ton/hour with two mixers
2. Extension target to 4 mixers
3. Macatherm line capacity up to 4500 baguettes per hour
4. Rotative ovens capacity up to 1120 sandwich loaves per hour
5. Muffins or similar cakes production capacity up to 175.000 units per day
Main Accountabilities:
Accountability 1 - 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 month
Accountability 2 - TRAINING & 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 applied
Accountability 3 - QUALITY, 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)
Accountability 4 - 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 depertment to ensure fully efficient preventive maintenance
- Ensuring team leaders prevent use of worn out tools or equipment which could generate foreign matter
Accountability 5 - MANAGEMENT:
- 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 leaders
Accountability 6 - SUPPLIES:
- Ensuring the minimum stock availability for 2 weeks production with purchase department
- Check all stock moves from warehouse to production
Accountability 7 - COST 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 2023 target: 12 kg of finished products per production work force hour
Accountability 8 - EQUIPMENT, 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 department
Accountability 9 - COLLABORATION, COMPLIANCE, INTEGRITY:
- Permanently collaborate with other line managers and manage team leaders to ensure team spirit, alignment and synergy with other stakeholders
- Report diviation 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,...)