Role purpose

Lead the peeling and slicing section to meet production targets while achieving high usable-fruit recovery, low avoidable wastage and consistent preparation quality.

Key Roles & Responsibilities

Section Planning and Target Delivery. Daily production plan translated into hourly peeling and slicing targets and manpower requirements. Workstations, tools and fruit supply prepared before start-up. Actual output tracked against plan; bottlenecks addressed and likely shortfalls escalated promptly.

Peeling Quality and Fruit Recovery. Peeling methods demonstrated and monitored to remove skin and defects without unnecessary loss of usable flesh. Fruit handling and trimming practices checked regularly. Excessive peeling and flesh left on stones investigated; operators coached to improve recovery without compromising quality.

Slicing Consistency and Product Flow. Fruit cut to approved thickness, size and presentation requirements. Slicing consistency checked throughout the shift and incorrect methods corrected early. Prepared fruit transferred promptly to the next stage with lot identity preserved and unnecessary delays avoided.

Yield and Waste Control. Section input, acceptable prepared-fruit output, waste and any work in progress weighed and recorded on a consistent basis. Recovery measured against agreed targets appropriate to fruit condition and variety. Waste reviewed for recoverable flesh; abnormal losses investigated and reported.

Team Allocation and Productivity. Peelers, slicers and support staff deployed according to workload and skill. Individual and team productivity monitored fairly alongside quality and recovery. Attendance, breaks and handovers coordinated to sustain output. New staff trained and underperformance addressed through practical coaching.

Food Safety and Safe Working. QA-approved hygiene, sanitation, knife handling and foreign-material controls enforced. Tools checked and accounted for; damaged tools removed from use. Fruit protected from contamination, and suspect product segregated and escalated to QA. Workstations and waste removal maintained to agreed standards.

Reporting and Continuous Improvement. Hourly output and daily section recovery, waste, labour productivity and downtime reported. Supply interruptions, equipment faults and quality issues escalated promptly. Improvements to layout, work methods and training implemented with Production and QA to reduce loss and meet targets.

Other Special Requirements

Continuous factory-floor supervision and hands-on coaching are required.

Key measures

Acceptable prepared-fruit output, target achievement, usable-fruit recovery, avoidable waste, slicing consistency and labour productivity.

Recovery targets must use an agreed section-specific calculation.

Role Requirements

Certificate or diploma in Food Science, Food Technology, Production Management or a related discipline.

At least two years in food processing or fruit preparation, with experience supervising manual production teams.

Practical peeling and slicing knowledge.

Ability to calculate recovery and track hourly output

Strong team leadership

Attention to quality and confident reporting of shortfalls.

• Section Planning and Target Delivery. Daily production plan translated into hourly peeling and slicing targets and manpower requirements. Workstations, tools and fruit supply prepared before start-up. Actual output tracked against plan; bottlenecks addressed and likely shortfalls escalated promptly.
• Peeling Quality and Fruit Recovery. Peeling methods demonstrated and monitored to remove skin and defects without unnecessary loss of usable flesh. Fruit handling and trimming practices checked regularly. Excessive peeling and flesh left on stones investigated; operators coached to improve recovery without compromising quality.
• Slicing Consistency and Product Flow. Fruit cut to approved thickness, size and presentation requirements. Slicing consistency checked throughout the shift and incorrect methods corrected early. Prepared fruit transferred promptly to the next stage with lot identity preserved and unnecessary delays avoided.
• Yield and Waste Control. Section input, acceptable prepared-fruit output, waste and any work in progress weighed and recorded on a consistent basis. Recovery measured against agreed targets appropriate to fruit condition and variety. Waste reviewed for recoverable flesh; abnormal losses investigated and reported.
• Team Allocation and Productivity. Peelers, slicers and support staff deployed according to workload and skill. Individual and team productivity monitored fairly alongside quality and recovery. Attendance, breaks and handovers coordinated to sustain output. New staff trained and underperformance addressed through practical coaching.
• Food Safety and Safe Working. QA-approved hygiene, sanitation, knife handling and foreign-material controls enforced. Tools checked and accounted for; damaged tools removed from use. Fruit protected from contamination, and suspect product segregated and escalated to QA. Workstations and waste removal maintained to agreed standards.
• Reporting and Continuous Improvement. Hourly output and daily section recovery, waste, labour productivity and downtime reported. Supply interruptions, equipment faults and quality issues escalated promptly. Improvements to layout, work methods and training implemented with Production and QA to reduce loss and meet targets.

• Practical peeling and slicing knowledge.
• Ability to calculate recovery and track hourly output
• Strong team leadership
• Attention to quality and confident reporting of shortfalls.

• Certificate or diploma in Food Science, Food Technology, Production Management or a related discipline.
• At least two years in food processing or fruit preparation, with experience supervising manual production teams.