Production Supervisor – Arabic Bread - مشرف إنتاج - الخبز العربي

POSITION NAME

Production Supervisor – Arabic Bread

ORGANISATIONAL CONTEXT

Function

Production

Department

Production

Reporting to

Production Manager

Location

Grade

Sub-sections / Units

SCOPE

Supervision:

(Number and type of subordinates reporting to the incumbent)

Direct: nil

Indirect: nil

Type:

NA

Asset under Management (in Rial Omani)

NA

Limits of Authority

As per limits of authority manual

JOB CONTENT

The Production Supervisor – Arabic Bread is responsible for overseeing the day-to-day operations of the Arabic bread production line, ensuring efficient production processes, consistent product quality, and adherence to food safety and HSE standards. The role involves supervising production staff, optimizing productivity, minimizing waste, and ensuring that production targets are met in line with company standards.

DUTIES AND RESPONSIBILITIES

Operational:

1. Supervise and coordinate all activities related to Arabic bread production, including dough mixing, dividing, molding, proofing, baking, slicing, and packaging.

2. Ensure the daily production plan is executed efficiently within the required time and output targets.

3. Examine dough and batter to ensure the required consistency and quality standards are met.

4. Monitor and read fermentation room and oven charts to verify humidity and temperature are within specified limits.

5. Oversee the operation of automatic bakery machinery (rounding, molding, slicing, and wrapping machines) to ensure continuous and efficient production.

6. Set up and adjust slicing and wrapping machines to maintain optimal performance and product specifications.

7. Ensure proper functioning of all production equipment and coordinate with maintenance in case of breakdowns.

8. Monitor product quality during all production stages and ensure compliance with specifications.

9. Maintain and control all production records related to traceability and hygiene.

10. Ensure adherence to hygiene, food safety, and cleanliness standards on the production floor.

11. Minimize production downtime, material wastage, and process delays.

12. Train workers on operational procedures and correct machine handling.

13. Ensure all production activities are carried out according to standard operating procedures (SOPs).

14. Report daily production output, quality issues, and operational deviations to the Head of Department.

KEY INTERACTIONS

1. Internal

– All departments Production team, Quality, Maintenance, Warehouse, HR

– As part of day-to-day activities

2. External

– Suppliers/technicians (if required)

– As part of day-to-day activities

3. Level of external interaction

– This position requires low level of external interactions

.

Requirements

MINIMUM EDUCATION, QUALIFICATIONS & SKILLS

Education:

– Diploma or Bachelor’s degree in Food Technology, Industrial Engineering, or related field.

Experience:

– Minimum 5 – 8 years of experience in bakery production, preferably in Arabic bread.

– Experience in managing production teams in a manufacturing environment.

– Knowledge of bakery equipment and production processes.

Technical Competencies

– Production Planning & Control

– Bakery Process Knowledge (Arabic Bread)

– Quality & Food Safety Standards (HACCP, ISO)

– Equipment & Machinery Handling

– Data Reporting & Analysis

Soft Competencies

– Leadership & Team Management

– Communication Skills

– Problem Solving

– Attention to Detail

– Time Management

Business Understanding:

– Low to medium; supports operational continuity and branch/site systems

ADDITIONAL QUALIFICATION /CERTIFICATION REQUIRED

– NA

HEALTH, SAFETY AND ENVIRONMENT

– This position follows all the HSE procedures as set by the company

KEY COMPETENCIES

– As specified in Job Competency Profile

WORK ENVIRONMENT

– Factory-based role in a bakery production facility.

– Requires shift work, including weekends and holidays as per production needs.

– Exposure to heat, machinery, and food production environment.