B Eng Industrial Engineer wanted for a Holdings Company in Springs (FMCG Red Meat Industry)
MUST have 3 years in Project Management
MUST have 3 years in Production and Operations
Process Optimization:
Analyzing current meat processing methods and workflows to identify inefficiencies and areas for improvement. Designing and implementing process improvements to enhance productivity, reduce waste, and optimize resource utilization. Developing and implementing standard operating procedures (SOPs) to streamline operations and ensure consistency in product quality.
Quality Control and Assurance:
Establishing quality control measures and standards for meat processing operations. Conducting regular inspections and audits to monitor compliance with quality specifications and regulatory requirements. Implementing corrective and preventive actions (CAPAs) to address deviations and maintain high standards of product quality and safety.
Equipment and Technology Integration:
Evaluating and selecting equipment, machinery, and technology solutions that improve efficiency and throughput in meat processing. Collaborating with vendors and suppliers to implement new equipment installations or upgrades. Providing technical support and training to operations personnel on the use and maintenance of equipment.
Production Planning and Scheduling:
Developing production schedules and capacity planning strategies to meet customer demand and production targets. Optimizing production layouts and workflow to minimize bottlenecks and maximize throughput. Balancing production efficiency with food safety protocols and regulatory requirements.
Cost Analysis and Efficiency Improvement:
Analyzing production costs and identifying opportunities to reduce expenses while maintaining quality standards. Conducting time studies, labor analysis, and cost-benefit analyses to justify process improvements and capital investments. Implementing lean manufacturing principles and continuous improvement initiatives to drive operational efficiencies.
Food Safety and Regulatory Compliance:
Ensuring compliance with food safety regulations (e.g., HACCP, FDA, USDA) and industry standards throughout the meat processing operations. Implementing food safety protocols, sanitation practices, and hygiene standards to prevent contamination and ensure product safety. Collaborating with quality assurance and regulatory affairs teams to address compliance issues and maintain certifications.
Data Analysis and Reporting:
Collecting and analyzing data on production metrics, quality parameters, and operational performance. Generating reports and presenting findings to management to support decision-making and strategic planning. Using statistical tools and software to analyze trends, identify root causes of issues, and implement data-driven solutions.
Environmental Sustainability:
Implementing sustainable practices and initiatives to minimize environmental impact during meat processing operations. Evaluating energy consumption, water usage, and waste management practices to optimize efficiency and reduce environmental footprint.
Team Collaboration and Leadership:
Collaborating with cross-functional teams including production, maintenance, quality assurance, and logistics to achieve operational goals. Providing leadership and guidance to production staff, engineers, and technicians to foster a culture of continuous improvement and teamwork. Mentoring junior engineers and supporting their professional development within the organization.
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