Fish Processing Plant Supervisor

Key Responsibilities:

Processing and Quality

• Supervise daily fish processing activities, including receiving, descaling, gutting, sorting and chilling.
  
• Ensure production schedules are met while maintaining product quality.
  
• Monitor processing yields and minimize product waste while optimizing output.
  
• Coordinate workflow to maximize efficiency and productivity.
  
• Ensure compliance with food safety standards, HACCP requirements, and quality assurance procedures.
  
• Conduct routine inspections of products and processing areas.
  
• Monitor product quality and address any quality-related issues promptly.
  

Staff Supervision and Equipment

• Supervise, train, allocate duties and manage staff within the processing plant while evaluating their performance.
  
• Enforce company policies, procedures, and disciplinary standards.
  
• Ensure adequate staffing levels during shifts.
  
• Monitor processing equipment to ensure proper operation.
  
• Report equipment malfunctions and coordinate maintenance activities.
  
• Ensure machinery and processing areas are cleaned and sanitized according to standards.
  

Inventory and Documentation

• Maintain production, quality, sanitation, and inventory records in compliance with company requirements.
  
• Prepare and submit daily and weekly production reports in a timely manner.
  
• Process and monitor fish stock transfers in the ERP system, ensuring all transactions are accurate, completed on time, and correctly reflected.
  
• Ensure stock updates are maintained in real time and that inventory records remain accurate and up to date at all times.
  
• Investigate and report any stock discrepancies, ensuring timely corrective actions are implemented.
  

Qualifications and Experience:

• Diploma or Degree in Food Science, Fisheries, Production Management, or a related field.
  
• Minimum of 3-5 years of experience in fish processing or food manufacturing.
  
• At least 1-2 years of supervisory experience.
  
• Knowledge of HACCP, GMP, and food safety standards.
  
• Familiarity with fish processing equipment and procedures.