Cutting Supervisor

Role purpose

To Supervise the final cutting of dried fruit into specified sizes, meeting output targets while protecting product quality, maximising saleable recovery and controlling cutting losses.

Key Roles & Responsibilities.

1. Cutting Plan and Target Delivery. Daily cutting requirements confirmed against Production instructions and customer specifications. Labour, equipment, tools and approved dried-fruit batches prepared before start-up. Hourly output monitored, with bottlenecks addressed and risks to downstream packing schedules escalated.

2. Cut Size and Product Consistency. Approved cut dimensions, tolerances and product form communicated to operators. Set-up and first-off pieces checked before full production; samples checked regularly during the shift. Out-of-size product segregated and adjustments made promptly, with disposition agreed by QA.

3. Saleable Recovery and Loss Control. Dried-fruit input, acceptable cut output, offcuts, fines, rejects and work in progress recorded and reconciled by batch. Excessive fragmentation, sticking and cutting losses investigated. Offcuts and nonconforming product kept separate; rework or alternative use follows QA-approved instructions.

4. Equipment and Cutting Tool Readiness. Cutters, blades, guards and workstations checked before use. Correct settings and authorised adjustments maintained for the product. Damaged or worn blades reported and controlled; equipment faults escalated to Maintenance. Cleaning, clearing jams and blade changes follow safe isolation procedures.

5. Team Supervision and Productivity. Operators assigned clear output and quality targets. Staffing, workflow, breaks and handovers coordinated to maintain steady throughput. Operators trained in safe cutting, product handling and defect recognition. Performance reviewed using saleable output alongside quality and loss levels.

6. Hygiene and Foreign Material Control. QA-approved hygiene and handling controls maintained for exposed dried fruit. Blades, tools and components accounted for, with damaged or missing items escalated immediately and affected product isolated. Product protected from contamination and unnecessary exposure before transfer to packing.

7. Traceability and Downstream Handover. Batch identity maintained from dried-fruit receipt to cut-product handover. Containers correctly labelled and different lots controlled to prevent unintended mixing. Daily output, size defects, losses and downtime reported. Accepted product handed over to the next stage under agreed QA and Production controls.

Other Special Requirements

• Hands-on supervision of the final cutting stage, with close coordination with QA, Maintenance and packing.

Key measures

• saleable cut output, dimensional conformity, cutting recovery, fines and offcut losses, downtime, labour productivity and batch reconciliation.

Key Job Requirements

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

• At least two years in food processing or production, with team supervision experience; dried-fruit handling or cutting experience is an advantage.

• Ability to follow size specifications, supervise cutting equipment and calculate recovery.

• Disciplined hygiene and blade control

• Strong attention to detail.

• Practical leadership and timely escalation.