Job Summary: The Supervisor – High Value Products is responsible for overseeing the end-to-end production operations of yoghurt, ice cream, butter, raw milk reception, and pasteurization. This role ensures consistent product quality, operational efficiency, and compliance with food safety, hygiene, and regulatory standards. The supervisor plays a key role in production planning, material management, process monitoring, staff supervision, and loss control for high-value dairy product lines.

Key Duties and Responsibilities:

Production Operations

• Supervise production of yoghurt, ice cream, and butter, ensuring adherence to product specifications, batch consistency, and production schedules.
• Oversee raw milk reception, quality testing, and pasteurization processes, ensuring compliance with safety and processing standards.
• Coordinate and monitor all critical processing steps including milk standardization, fermentation, mixing, churning, curing, and packaging.

Material & Inventory Management

• Interpret production plans and raise timely requisitions for raw materials, ingredients, and packaging materials.
• Track raw material usage across all processes and reconcile inputs and outputs to minimize losses and waste.
• Ensure FIFO stock management and proper storage conditions of raw and packaging materials.

Quality and Food Safety Compliance

• Monitor adherence to ISO 9001, ISO 22000, HACCP, GMP, and UNBS requirements across all high-value product lines.
• Ensure proper hygiene and sanitation of equipment, production areas, and staff, taking corrective actions as necessary.
• Support quality control activities, including inline product testing, documentation, and implementation of corrective and preventive actions.

Equipment & Maintenance

• Ensure all processing equipment is properly maintained, cleaned, and operated in line with SOPs and maintenance schedules.
• Identify process bottlenecks or equipment issues and coordinate with maintenance teams to reduce downtime and improve efficiency.

Documentation & Reporting

• Maintain accurate and timely production documentation, batch reports, loss tracking, and stock movement records.
• Submit daily, weekly, and monthly reports on production output, material utilization, losses, and quality metrics.

Team Supervision & Training

• Supervise production staff, including operators and technicians, across the yoghurt, ice cream, butter, and pasteurization sections.
• Provide training and mentorship on equipment handling, product quality, safety protocols, and SOP adherence.
• Foster teamwork, accountability, and continuous improvement culture within the production team.

Regulatory and Internal Compliance

• Ensure all operations are compliant with statutory and internal policies, including food safety, health, and environmental regulations.

Qualifications, Skills and Experience:

• Diploma or Bachelor’s Degree in Dairy Science, Food Technology, Food Processing, or related field.
• 2–4 years of experience in dairy processing, preferably across multiple product lines such as yoghurt, ice cream, butter, and pasteurized milk.
• Strong understanding of dairy production equipment and process control.
• Good knowledge of ISO standards, HACCP, GMP, and food regulatory requirements.

Skills and Competencies:

• Proven leadership in supervising multi-line dairy production teams.
• Excellent understanding of high-value dairy product manufacturing.
• Strong problem-solving skills and ability to work under pressure.
• Proficiency in MS Office (Excel, Word, PowerPoint); ERP system knowledge (SAP, Navision) is an added advantage.
• Strong communication skills—both written and verbal.
• High level of integrity, attention to detail, and commitment to quality.

Key Performance Indicators (KPIs):

• Production efficiency vs planned output per shift and product line.
• Raw material losses and waste rates across all processes.
• Equipment uptime, cleanliness, and maintenance compliance.
• Number of batches produced meeting quality and safety standards.
• Timeliness and accuracy of documentation and reports.
• Staff training and competency levels.
• Adherence to statutory and internal food safety standards.

• Supervise production of yoghurt, ice cream, and butter, ensuring adherence to product specifications, batch consistency, and production schedules.
• Oversee raw milk reception, quality testing, and pasteurization processes, ensuring compliance with safety and processing standards.
• Coordinate and monitor all critical processing steps including milk standardization, fermentation, mixing, churning, curing, and packaging.
• Interpret production plans and raise timely requisitions for raw materials, ingredients, and packaging materials.
• Track raw material usage across all processes and reconcile inputs and outputs to minimize losses and waste.
• Ensure FIFO stock management and proper storage conditions of raw and packaging materials.
• Monitor adherence to ISO 9001, ISO 22000, HACCP, GMP, and UNBS requirements across all high-value product lines.
• Ensure proper hygiene and sanitation of equipment, production areas, and staff, taking corrective actions as necessary.
• Support quality control activities, including inline product testing, documentation, and implementation of corrective and preventive actions.
• Ensure all processing equipment is properly maintained, cleaned, and operated in line with SOPs and maintenance schedules.
• Identify process bottlenecks or equipment issues and coordinate with maintenance teams to reduce downtime and improve efficiency.
• Maintain accurate and timely production documentation, batch reports, loss tracking, and stock movement records.
• Submit daily, weekly, and monthly reports on production output, material utilization, losses, and quality metrics.
• Supervise production staff, including operators and technicians, across the yoghurt, ice cream, butter, and pasteurization sections.
• Provide training and mentorship on equipment handling, product quality, safety protocols, and SOP adherence.
• Foster teamwork, accountability, and continuous improvement culture within the production team.
• Ensure all operations are compliant with statutory and internal policies, including food safety, health, and environmental regulations.

• Proven leadership in supervising multi-line dairy production teams.
• Excellent understanding of high-value dairy product manufacturing.
• Strong problem-solving skills and ability to work under pressure.
• Proficiency in MS Office (Excel, Word, PowerPoint); ERP system knowledge (SAP, Navision) is an added advantage.
• Strong communication skills—both written and verbal.
• High level of integrity, attention to detail, and commitment to quality.

• Diploma or Bachelor’s Degree in Dairy Science, Food Technology, Food Processing, or related field.
• 2–4 years of experience in dairy processing, preferably across multiple product lines such as yoghurt, ice cream, butter, and pasteurized milk.
• Strong understanding of dairy production equipment and process control.
• Good knowledge of ISO standards, HACCP, GMP, and food regulatory requirements.