Olam Việt Nam ★ 3.4

I. Team Leadership and Development:

1. Motivate and guide a diverse production workforce towards continuous improvement in production, quality, and safety goals.

2. Coordinate and encourage employee involvement in team-building skills, as well as adherence to company policies and procedures.

3. Assist in hiring, training, and developing employees, ensuring they possess the necessary skills and knowledge for effective job performance.

4. Delegate work assignments based on the production schedule and customer requirements, ensuring employees achieve maximum productivity.

II. Production Operations Management:

1. Responsible for minimizing scrap and maximizing efficiency and productivity.

2. Ensure products meet established quality and food safety standards in accordance with ofi regulations and international standards (e.g., HACCP, GMP, FSSC 22000, if applicable).

3. Assist with production problems, ensuring tools and equipment are available and in good working order.

4. Conduct labor tracking and manage production orders, demonstrating accountability for the productivity of operators.

5. Document and manage departmental performance metrics, including but not limited to Direct Labor Hours, On-Time Delivery, Training Hours Conducted, errors per employee, and employee productivity.

III. Safety and Continuous Improvement:

1. Proactively involved in maintaining safety rules, conducting safety meetings, providing employee safety education, and improving safety awareness throughout the organization, follow the 7 life saving rules.

2. Initiate and attend meetings to ensure continuous improvement in processes and work habits.

3. Proactively satisfy customer needs by communicating requests to QA/Sales or relevant departments within 24-72 hours, troubleshooting problem orders, and following through from producing orders to shipping them out the door.

- Graduated from University in Food Technology, Chemistry, Biology, Agriculture, or related majors.

- Minimum of 4 years of prior supervisory experience in a production-manufacturing environment, preferably within food.

- Experience with continuous improvement methodologies, such as Lean Manufacturing and Six Sigma, is a plus.