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