Reporting to the Deboning Manager
10 reportees
Job Profile:
Responsible for management of the processing and portioning departments. Responsible for supply of stock and stock control and rotation for all orders (including On-line orders) and the Factory Shop orders
Key Performance Areas:
Duties and Responsibilities:
Daily:
a. Responsible for portioning and processing productions based on stock levels and production cycle planner (VERY IMPORTANT).
b. Pre-operational checks on all equipment and scales in the portioning and processing departments to ensure that they are fully operational. Report any problems to the Deboning Manager.
c. Printing of processing batch control sheets required for the day.
d. Ensuring that all stock to be used in productions is allocated and scanned into the relevant production batches correctly (FEFO & FIFO must be adhered to when allocated and Technical Manager informed if not).
e. Ensuring that all portioning and processing orders sent by sales/factory shop/on-line are compiled and sent to the portion chiller or dispatch department if and when required. If orders cannot be fulfilled, report to the Deboning Manager.
f. Maintaining high standard of control to ensure that products are either portioned or produced according to company specifications and recipes
g. Generate product batch labels for portioned and processed products.
h. Stock control over consumables required by the portioning and processing departments and inform the Deboning Manager of any orders to be placed.

i.  Opening, balancing and closing off of production batches and following up on and rectifying variances.

j. Allergen containing productions must be produced separately and strictly controlled.
k. . Ensuring that the departments are thoroughly cleaned and sanitized as per the company’s cleaning procedures.
l. Ensuring that all chillers are packed neatly according to FEFO & FIFO and are locked on completion of the last production.
m. Verifying the completion of the record for Knife integrity before and after production.
n. Check packaging and spice stores for correct housekeeping and packing and monitor stock (FEFO & FIFO) levels. Monitor and process production batch figures to ensure that all inputs and outputs balance and that the correct product yields are achieved.

o. Liaising with Deboning Jnr. Manager in terms of primal requirements for production.

p. Trending for the daily strategy meeting in terms of portions and giving feedback to Deboning Manager.
Weekly:
a. Conducting stock take of beef and lamb primals, portions, processed products and consumables and investigating and addressing any variances.
Ad Hoc:

Conducting training and completing necessary training forms confirming competency and submitting to the training officer.
Conducting at least two monthly traceability challenges on a portioned and/or a processed product with the Technical Manager.
Receipt and investigation with regards to returned portions, processed products stock in conjunction with the QA manager.
Report computer or electronic device problems to the Deboning Manager immediately.
Ad hoc work can be allocated at any time as per the discretion of the Deboning manager, or the G.M. Responsibilities are not limited to the responsibilities listed and more can be added as long as they are lawful.

HR Duties:
a. Attending the weekly meeting with Wages Clerk to check and sign off time sheets.
b. Attending disciplinary hearings as a committee representative if and when required.
c. Completion of leave forms (if and when required).
d. Completion of pass-out forms ((if and when required).
Any other duties that may be required from time to time on request of the General Manager and/or Directors or any other member of top management