Mayonnaise Production Officer

PURPOSE OF THE ROLE

• To plan, supervise and control daily mayonnaise production so that output, quality, food safety, yield and cost targets are consistently met, in line with approved recipes, SOPs and regulatory requirements.

KEY RESPONSIBILITIES

Production Planning and Execution

• Execute the daily production plan for the mayonnaise line, ensuring batching, emulsification, mixing,
• filling, capping, coding, labelling and packing are carried out to the approved recipe and SOPs.
• Monitor critical process parameters (ingredient quantities, mixing time and speed, temperature, viscosity and fill weight) and take corrective action when readings drift.
• Raise material requisitions in good time and confirm that raw materials and packaging are available before each run.
• Meet daily and weekly targets for output, yield, line efficiency and changeover time.

Quality and Food Safety

• Enforce Good Manufacturing Practice (GMP), HACCP controls and personal hygiene rules on the line.
• Work with Quality Assurance on in-process checks such as pH, viscosity, fill weight, seal integrity and
• batch coding; stop the line and hold affected product where a deviation is found.
• Apply allergen controls (egg) and verify that cleaning and sanitation are completed and signed off
• before start-up and changeovers.
• Complete batch production records accurately and ensure traceability of every batch.

Team Supervision

• Allocate duties to line operators and helpers, and supervise their work across the shift.
• Conduct shift handovers and toolbox briefings.
• Train new and existing team members on SOPs, hygiene and safe machine operation.
• Manage attendance and punctuality, and report discipline and performance issues to the Production
• Manager and HR.

Equipment and Maintenance

• Carry out daily start-up and shutdown checks on production equipment.
• Report breakdowns promptly and coordinate with the maintenance team to reduce downtime.
• Support planned preventive maintenance and calibration schedules.

Health, Safety and Housekeeping

• Ensure that all staff on the line wear the required PPE and follow safe working procedures.
• Maintain 5S standards and a clean, orderly production area.
• Report incidents, near misses and unsafe conditions immediately.
• Reporting and Continuous Improvement
• Prepare shift production reports covering output, downtime, rework and wastage.
• Reconcile raw material and packaging usage against production and investigate variances.
• Recommend and support initiatives to reduce waste, improve yield and raise efficiency.

QUALIFICATIONS AND EXPERIENCE

• B.Sc or HND in Food Science and Technology, Chemical Engineering, Biochemistry, Microbiology or a related field.
• 2 - 4 years' experience in a production role in a food or FMCG plant; experience with sauces,
• emulsions, edible oils or similar products is an advantage.
• Working knowledge of GMP, HACCP and NAFDAC requirements.
• Experience supervising a production line and its operators.

SKILLS AND COMPETENCIES

• Strong grasp of production processes and filling and packing equipment
• Attention to detail and record keeping
• Leadership and the ability to motivate shift teams
• Problem solving and root cause thinking
• Basic computer skills (Excel, Word)
• Willingness to work shifts as production requires