|
|
National Diploma - Production Management:Production management I, II, III
Operations Research III
Work Study I, II,
Manufacturing Technology
Financial Principles in Production
Work Place Dynamics
Production management Techniques I, II
End User Computing
ND Production Management:Production Management
Grade 12:Venda
English
Afrikaans
Biology
Business Economics
Geography
|
|
|
Cosmetics : Senior Production Supervisor From Oct 2006 To May 2008
Duties
GMP, Service, People, quality
Manufacturing : In Service Training From May 1999 To Dec 1999
Duties
Assess the working conditions and systems within different departments int eh company
Make recommendations to make work more productive
Assignments undertaken during the in service training
Time Study
Developments of new products
Quality systems
ACHIEVEMENTS
Bronze award - Achieving target on the reduction of waste
Target waste 3.5% achieved 2% for 2 consecutive periods
Trainge one of the learnership on running the line. He has since been permanently employed by the company
Nominated to represent the company in the IPS ( Improved Product Specification) in Cape Town after 6 month of being with the company.
New Age Beverages - F M C G : Trainee Process Controller From June 2000 To April 2001
Duties
Ensure effective and efficient running of the line by making sure that there is a continous supply fo raw materials at all times
Pro active in identifying potential breakdowns before they occure
Taking corrective actions.
Mining : Team Manager From Jun 2008 To To date
Duties
Cost, quality, service, people
Planning production-(Staff supervision)
Quality standards are adhered to
Maintenance of machinery
Cost & bydgets for production
Disciplinaries & staff procedures
Reports for management
Material / supply availble for production
F M C G : Frontliner Manager From April 2001 To May 2006
Duties
Manage the production process as well as the staf compliment in processing and packaging to ensure effective management of leaves, and other related policies
Ensure that the company achieves the four KPI?s of cost, service, quality and people
Adherence to food safety hygiene standards
Ensure compliance to quality standards with the help of Lab technicians
Facilitate conformance to plan while maintaining & 85% line efficiency
Maintain disciplinary procedures
Ensure correct machine set-up as to achieve a smooth start-up at the beginning of the shift
Ensure that a comprehensive shift report is completed in line with the demands of Access
|