Production Executive

RESPONSIBILITIES:

1.      Process control

a.       To monitor overall production operating efficiency (i.e. yield, rejection and wastage and etc.) and productivity based on target set.

b.      To monitor production processes and ensure all operating parameters are strictly adhered accordance to specification set.

c.       To monitor and ensure production operating practices are accordance to SOP.

d.      To monitor and ensure products are produced on time, accordance to product specification and fulfilling requirements for food safety and quality.

e.       To monitor and ensure production setup time is accordance to target set.

f.        To monitor and ensure all machines, equipment and utensils are operating according to specification set to avoid downtime due to machineries breakdown or equipment failure.

g.      To perform trouble shooting when there is any non-conformances found and rectify the issues encountered.

2.      Process improvement

a.       To study and set new target for productivity, product yield, rejection and wastage from time to time for the purpose of continuous improvement.

b.      To study, propose and implement improved processes for the purpose continuous improvement in terms of cost saving, increase in capacity, product quality enhancement, productivity advancement or operating efficiency improvement.

c.       To study, propose and implement new projects for continuous improvement.

3.      Manpower efficiency monitoring

a.       To conduct standard time study for each process and set the target.

b.      To monitor capacity of daily production versus manpower available and ensure production is running at optimum and effective capacity.

c.       To monitor manpower allocation for each process and ensure the workforce is planned with optimal effectiveness.

d.      To develop WI for manpower allocation and target capacity for each process.

4.      New product/process

a.       To work with other related department when there is new product/process implement in mass production run.

b.      To study and set new target in terms of productivity, product yield, rejection, wastage and manpower allocation for any new product/process.

c.       To observe, study and rectify any non-conformances encountered during the implementation of new product/process.

5.      Hygiene and sanitation

a.       To monitor and ensure production is always operating under the required standard of hygiene and sanitation set by the company.

b.      To monitor and ensure daily operating practices fulfil the required standard of hygiene and sanitation set by the company.

c.       To monitor and ensure the personal hygiene and sanitation of personnel working inside production.

6.      Audits

a.       To participant in any internal or external audits.

b.      To monitor and ensure production are running accordance to audit requirements.

c.       To conduct inspection, monitor and rectify any non-conformances inside production in terms of process control and daily operating practices and ensure all are fulfilled accordance to audit requirements.

 7.      Other responsibilities as assigned by superior from time to time.

REQUIREMENTS:

 1.      Diploma / Bachelor of Food Technology, or any other related course.

 2.      Knowledge in Food Safety (GMP, HACCP & Halal).

 3.      Speak and write well in English & Bahasa Malaysia.

 4.      Basic user of Microsoft Word and Excel.

 5.      Good communication and interpersonal skill to work with various departments.

 6.      Analytical and rational thinking, prefer to have good trouble-shooting skill.