Production Shift Leader

Your tasks

Production and plan

• Take over the shift through a formal handover: line status, open problems, stock of fruit, product in tanks, CIP status, utilities.
• Run the shift production plan from the Production Team Leader: fruit intake rate, evaporator feed, product grades and filling targets.

• Balance the line from fruit reception to aseptic filling so no section starves or overflows.
• Decide on line speed changes, product changeovers and short stops within the approved plan.

• Minimize downtime; start the first response to breakdowns and call maintenance at once.
• Control yield and losses: fruit to product, off-spec product, rework and waste.

Food safety and quality

• Make sure CCP 1 (sterilizer) and CCP 3 (aseptic filler) are monitored and recorded at the set frequency.
• Stop the line, hold product and inform QA immediately on any CCP deviation. Nobody restarts without a documented corrective action.

• Check that product parameters (Brix, acidity, color, viscosity, temperature) meet specification with shift QC.
• Enforce GMP, hygiene and allergen and foreign-matter controls in all production areas.

• Make sure traceability is complete: fruit lot to drum or bag number.
• Support FSSC 22000 and customer audits on the shift.

CIP and hygiene

• Plan CIP and sterilization cycles with the operators and approve them before production restarts.
• Verify CIP records: time, temperature, concentration, flow.

• Make sure housekeeping schedules are followed in every area.

Health, safety and environment

• Enforce PPE, lockout/tagout, confined space and hot-work permits.
• Stop any unsafe act or condition. Report and investigate every incident and near miss on the shift.

• Control steam, chemical, pressure and forklift hazards.

People

• Assign each person to their position at shift start. Cover absences.
• Brief the team at the start of shift: plan, risks, quality points.

• Train and coach operators on the job. Evaluate their performance with the Team Leader.
• Supervise outsourced labor through the Receiving & Filling Supervisor.

• Handle discipline, attendance and overtime in line with company policy.

Reporting

• Complete the shift report: output, fruit received, yield, downtime with reasons, quality and safety events.
• Hand over in writing and in person to the next Shift Leader.

Requirements

• Raise improvement ideas and support Kaizen and root-cause analysis.
• Bachelor's degree in food, chemical or mechanical engineering, or equivalent.

• 5+ years in food or beverage processing, with 2+ years supervising a shift.
• Hands-on experience with evaporators, UHT or tubular sterilizers and aseptic filling is a strong advantage.

• Working knowledge of HACCP, FSSC 22000 and GMP.

• Leadership and clear decisions under pressure
• Problem solving and root-cause thinking

• Reading SCADA and HMI screens
• Clear communication in Arabic; good English for technical documents

• Computer skills: Excel and reporting