Fillet Team Leader

Job Description

DUTIES AND RESPONSIBILITIES

• The Fillet Team Leader is responsible for leading the filleting production team to achieve daily production targets while maintaining the highest standards of food safety, quality, hygiene, operational efficiency, and employee safety
• The Team Leader ensures compliance with all Standard Operating Procedures SOPs, develops team capability, monitors production performance, and drives continuous improvement
• Promote and demonstrate Pedros' values, leadership principles, and company culture across the department, including onboarding new employees
• Ensure all Standard Operating Procedures SOPs are implemented, followed, and understood by all team members
• Identify operational gaps, implement corrective actions promptly, and establish preventative measures to avoid recurrence
• Ensure all employees wash and sanitize their hands before entering production areas

Verify that all employees wear the correct Personal Protective Equipment PPE at all times, including:

• Gumboots
• Conti suits
• Hairnets
• Beard snoods where applicable
• Gloves
• Chain gloves for Biro cutters
• Face masks
• Maintain a safe working environment by identifying workplace hazards and implementing safe work practices
• Prepare the three-bucket sanitation system before production begins and ensure all knives, tables, and fillet flatteners are sanitised
• Ensure the daily production plan is displayed and communicated to the team
• Monitor daily production targets and immediately notify management if targets are at risk of not being achieved
• Ensure raw and marinated fillet and strip product temperatures, as well as room temperatures, are monitored according to SOPs, with all records accurately completed and displayed
• Complete the daily Team Leader Checklist, investigate all non-conformances, implement corrective actions, and maintain records for a minimum of one month
• Ensure the three-bucket cleaning system is correctly maintained and chemicals are used responsibly
• Ensure colour-coded equipment is used correctly at all times
• Maintain continuous cleaning throughout production and ensure end-of-shift cleaning is completed according to SOP
• Ensure compliance with the company's WhatsApp communication SOP
• Perform any additional duties required by the business
• Supervise all defrosting activities to ensure compliance with the Defrost SOP and completion of all required documentation
• Conduct daily reconciliation and stock counts of raw and prepared stock on hand SOH, investigating all variances
• Immediately report all health and safety concerns, incidents, and Injuries on Duty IODs to management
• Submit accurate daily field yield data to management
• Analyse daily yield reports to ensure average pack weight before marination remains between 1.0 kg and 1.2 kg per pack. Investigate and correct any deviations through root cause analysis
• Ensure First-In, First-Out FIFO stock rotation is consistently applied to all raw and prepared products
• Continuously identify opportunities to improve productivity, quality, efficiency, and waste reduction
• Ensure quality control standards are consistently maintained throughout production

People Management

• Build, lead, and maintain a high-performing production team
• Manage employee performance through coaching, counselling, and disciplinary processes where necessary
• Ensure all employees receive ongoing training, cross-training, and skills development
• Maintain accurate records of all training conducted
• Ensure employees are fully competent to perform their roles and achieve departmental KPIs
• Enforce the company's disciplinary code fairly and consistently
• Conduct daily roll call before the start of each shift and immediately report absenteeism or late arrivals to management
• Ensure all employees report to work in full company uniform every day; compliance is non-negotiable
• Complete the Daily Hygiene Checklist and retain records for a minimum of one month

Health, Safety & Food Safety

• Ensure compliance with all food safety, hygiene, GMP, and HACCP requirements
• Maintain excellent housekeeping standards within the department
• Ensure sanitation procedures are followed before, during, and after production
• Promote a strong food safety and safety culture among all employees
• Ensure all production documentation is completed accurately and filed correctly
• Knowledge of production in terms of planning and forecasting
• QSR production experience
• Staff supervision

REQUIREMENTS

• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Knowledge of food manufacturing, filleting operations, and production processes
• Understanding HACCP, GMP, hygiene, and food safety standards
• Strong planning, organizational, and problem-solving skills
• Ability to analyse production data and implement corrective actions
• Good numerical and reporting skills
• High attention to detail
• Ability to work under pressure while maintaining quality standards
• Basic computer literacy
• Grade 12 Matric or equivalent
• FMCG experience – advantageous
• Minimum of 3 years' experience in a food production or processing environment
• Previous supervisory or team leader experience is preferred
• Knowledge of food safety systems, HACCP, GMP, and health & safety legislation is advantageous

Closing Date 30 September 2026