1. Responsibilities
- Fulfill monthly and yearly targets given by the company and create strategic plans to achieve these targets.
- Supervise, control, and monitor activities on the pepper production line.
- Schedule work for operators and workers.
- Arrange and optimize labor/personnel for each machine/area during the shift.
- Ensure and check the number of operators and workers on shift.
- Inspect and take responsibility for the products and raw material types to ensure compliance with formulas and quality standards.
- Ensure mixing quality (materials used, ratios, layout, GMP).
- Be responsible for productivity, finished goods yield, and machine losses during the shift, proposing solutions for any discrepancies.
- Ensure the quality of finished goods during the shift.
- Ensure finished products, semi-finished products, and scrap are stored in appropriate packaging with accurate, clear information.
- Check and monitor reports, forms, operator diaries, and tool checks, ensuring all are recorded, fully tested, and signed off by the end of the shift.
- Supervise compliance with GMP regulations, HACCP, food safety, and labor safety guidelines.
- Notify management of problems arising during the shift in a timely manner.
- Coordinate effectively with other departments.
- Comply with instructions from upper management.
- Prepare, analyze, and synthesize reports related to production.
- Cooperate and participate in company activities, such as committees, projects, audits, and training.
2. Authority
- Supervise and coordinate all tasks in the production shift, ensuring all activities follow the production plan.
- Collaborate with other departments during the shift to resolve problems.
- Provide recommendations for improvements and training for employees.
- Make adjustments to workplace positions and suggest disciplinary actions for violations during the shift.
- Exercise authority delegated by the line manager or department head.
3. Key processes
Basic procedures for related departments:
- Quality control process
- Production process
- Production planning process
4. Skills
- Teamwork
- Adaptability to different working environments
- Communication, persuasion, and negotiation
- Research, analysis, synthesis, and reporting
- Proficiency in office software (Word, Excel, PowerPoint, etc.)
5. Knowledge
- HACCP
- Company labor regulations
6. Qualifications
- Graduate from college or above in related fields (Food Technology, Food Machines, Mechanical Engineering, Electrical Engineering, or related technical fields).
- Proficient in computer usage (Word, Excel).
- Knowledge of ISO and HACCP standards.
7. Experience
- Age: Over 24 years old
- At least 1–2 years of experience in an equivalent position
8. Behavior
Individual behavior
- Sense of ownership
- Pioneering/challenging spirit
- Understanding and alignment with company policies, objectives, and roles
- The desire for improvement and development
- Commitment to self-enhancement and growth
- Logical thinking
- Adaptability to change
- Initiative
Behavior as a member
- Focus on doing things right, following fundamentals
- Prioritize quality, safety, and compliance before profit
- Continuously question and improve current practices
- Operate with a worker’s perspective on operations and a consumer’s perspective on finished products
- The transition from reactive to proactive actions
How to apply: Please send your CV to the consultant in charge
Mr. Tuan Doan
E-mail: tuan.doan@ev-search.com
