 Maintaining and improving quality of recipes and production processes. – N.P.D. Operating Managing, involvement and management of daily production to ensure product quality and consistency. Attending Executive Committee Meetings, month to month.  Intercompany ordering of materials.  Forecasting of raw material requirements, like wet and dry ingredients. Production planning. Production forecasting.  Liaising with Sales, production, packing and dispatch supervisors/managers to accurately establish and plan production requirements.  Ensuring and enforcing all company policies and procedures.  Overseeing day-to-day business operations.  Managing and supervising all staff - workers and supervisors. Handling staff related issues (e.g., disciplinary, production deviations, process control, internal training etc.) Opening/closing of factory. Handovers between shifts.  Receiving and dispatching of stock.  Meeting production targets and deadlines.  Training and induction of new staff.  Reporting staff: Out season 51 – In season 74. Stocktakes, daily, weekly and monthly. Addressing customer complaints.  Internal Auditing (internal paperwork, control sheets) Monitoring of control sheets for the food safety management system (HACCP, ISO). Motivating staff and encourage teamwork. Implementing GMP’s and PRP’s. Packing of all products and Quality inspections.  Strong problem-solving skills. Anticipate intervention in staff internal conflict. Find solutions to cut costs but not the quality of the product. Scheduling of staff annual and sick leave Due to the short shelf life of the product, it is a quick moving product with continuous new deadlines on production.Maintaining equipment including; mincers, bowl cutters, Bandsaws, blenders, Handman fillers, Cookers, Bastra atomized smokers, Drenchers, Sausage showers, Webometric machines etc, Ulma packing machines, Hand sealers, foot sealers, Conveyer Belt sealers.