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Key Result Areas (KRAs)

• Effective time and cost management across processing operations.
• Improved product quality, yields, and overall output.
• Development of skilled, versatile, and high-performing teams.
• Clear, timely, and effective communication and reporting.

Key Duties & Responsibilities

• Collaborate with internal and external partners to streamline harvesting and processing workflows.
• Coordinate daily commercial production targets through efficient labor planning and deployment.
• Manage raw material preparation for smoked and sun-dried salted fish, ensuring smooth task flow.
• Ensure all section staff are adequately resourced with functional tools and equipment.
• Lead filleting operations for whole-round tilapia, overseeing boning, skinning, trimming, washing, freezing, glazing, packing, and labeling.
• Track and ensure accurate D365 conversions for high-value products within operational reports.
• Monitor inventory levels of critical inputs, including thermal labels and packaging materials, to avoid stock-outs.
• Execute approved workstream procedures to achieve consistent quality and operational targets.
• Implement and follow up on CAPA plans to drive continuous improvement in processes and product quality.
• Monitor, document, and justify overtime for section staff to support effective cost control.
• Maintain clear, consistent communication with stakeholders on operational status and performance.
• Escalate operational risks, stakeholder concerns, and equipment breakdowns promptly for corrective action.
• Work closely with Quality Control teams to uphold hygiene, housekeeping, and food safety standards.
• Ensure timely, accurate, and complete processing records and time documentation.
• Oversee staff conduct, discipline, and well-being to promote accountability and high performance.
• Enforce strict adherence to health, safety, and workplace standards and policies.
• Perform any other duties assigned by the Processing Team Lead.

Key Performance Indicators (KPIs) / Deliverables

• Achievement of daily and weekly production targets within budgeted time and cost.
• Consistent compliance with quality, hygiene, and food safety standards.
• Improved yields and reduced process losses.
• Accurate and timely operational, inventory, and labor reports.
• Effective implementation of CAPA actions and measurable process improvements.
• Reduced downtime, minimized overtime costs, and improved equipment utilization.
• High staff productivity, engagement, and adherence to workplace standards.