Process Leader – CCD (Centurion)

for intro paragraphs and general text,

for section headers,

• for list items (duties, requirements, qualifications, skills). No CSS classes, no inline styles, no
  , no
  . Preserve all original content word-for-word. No markdown fences, no explanation. We need to parse the raw job description and produce HTML accordingly. Given the raw text: Company: RCL Foods Functions: Operations/Manufacturing Job Type Classification: Permanent Location - Town / City: Centurion Job Description: At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters! Our Talent Team is on the hunt for a CCD Process Leader for their Speciality Baking Division . The role will be based in Centurion and will report into the Processing Manager . Minimum Requirements: Grade 12 (Matric) or equivalent. Diploma/Degree in Production Management/Industrial Engineering required. A qualification in Food Safety, Operations or Food Science/Technology or related will be advantageous. Knowledge of HACCP, Quality Management Systems, GMP, OHSACT required. HACCP/Food safety certificates will be advantageous. 2 years relevant experience preferably in a unionised food processing plant. Minimum 2 years FMCG Production experience is required. Experience in the Baking industry. Knowledge: Production principles, processing equipment and plant maintenance and operations. Labour relations legislation and procedures. ISO and health, safety and environmental legislation. National best practice standards. Systems for SHEQ. Product specification knowledge. Duties & Responsibilities: Production Planning: Communicate the objectives of the plan to the team on shift to ensure understanding. Ensure man load is at full capacity according to the production plan, and request additional resources, if necessary, before starting the line Operations Management: Follow the plan until completion or issues arise; report deviations immediately. Prioritise tasks to meet deadlines; conduct and record start-up, shift, and sign-off checks. Calculate efficient use of resources (cost, people, time); adhere to man load requirements and account for resources throughout the shift. Reallocate or request resources as needed to meet targets at lowest cost; alert leader of spare capacity. Ensure correct use of tools/equipment; report faults/breakdowns immediately. Monitor raw materials to minimise waste; report shortages. Coordinate with other lines for optimal resource use; recommend efficiency improvements. Maintain smooth product flow to avoid contamination; remove rejects per procedure. Suggest new methods to improve yield/performance while maintaining integrity. Ensure all output meets specification; stop and report non-conformance immediately. Safety, Health, Risk and Quality Compliance: Work consistently according to standard operating procedures and ensure compliance. Understand the safety, health and quality standards of the job and the reason for these standards, and communicate these reasons to others. Monitor safety on the line: Ensure that protective clothing is worn by all employees in accordance with food safety standards. Apply all other food safety standards in accordance with Standard Operating Procedures. Check that access doors and gates are locked at all times to prevent unauthorised and unmonitored access. Monitor hygiene on the line: Ensure the line meets all hygiene standards before start-up, taking corrective action where necessary, and informing the Senior process leader where there may be delays in start-up. Sign off with the cleaning team to ensure the cleanliness of the work area. Check that shut down cleanout and housekeeping are done properly (i.e. the plant is properly washed and sanitised, drains on site are kept clean, all waste and debris from the site is removed and buildings on site are properly maintained). Monitor SHEQ Compliance: Ensure HACCP, ISO, and national best practices are followed. Maintain hygiene and quality standards per SOPs; liaise with Quality Controllers. Report non-compliance and follow procedures to resolve quality issues. Identify and recommend improvements in safety, health, and quality. Cost Control: Issue PPE to Operators according to procedure. Motivate where additional PPE is required. Monitor the line to ensure work is executed consistently according to standard operating procedures to minimize waste and reduce consumption where possible. Monitor the usage of materials: Draw the correct quantity of packing material from stores to match planned daily utilisation in production. Identify and report wastage of materials / product. Report machinery and equipment that is not in good working order immediately to enable correct levels of production output. Alert the Senior process leader when there are excess resources on the line to minimise cost where applicable. Team Supervision: Ensure team operates within set boundaries; supervise activities to meet production targets. Manage non-performance, including disciplinary hearings per RPM standards. Monitor daily time/attendance, report absenteeism, and complete registers. Coordinate leave requests, escalate for authorisation, and ensure documentation aligns with policy. Assess technical competence; recognise strengths and provide on-the-job training/support. Identify development needs, escalate to Senior Process Leader, and implement agreed training plans. We need to format as HTML. We need to decide sections: Company, Functions, Job Type Classification, Location, Job Description, Minimum Requirements, Duties & Responsibilities. We can treat each as a header

  and then content as

  or

  • if list. But the content is paragraphs, not bullet lists. However we could treat each sentence as list? The instruction: Use
    • for list items (duties, requirements, qualifications, skills). The content includes many sentences that could be considered list items. But we need to preserve original content word-for-word. If we wrap each sentence in
    • , we are not changing content, just adding tags. That is allowed as long as we preserve the text inside
    • . The original content is not originally a list; but we can still convert to list items as long as we don't add or remove text. The instruction says "Use
      • for list items (duties, requirements, qualifications, skills)". It implies if there are list-like content we should use
        • . The duties and responsibilities are a long paragraph with many sentences separated by periods. Could treat each sentence as a list item. However we must preserve original content word-for-word, including punctuation. If we split sentences, we need to ensure we don't lose spaces or add extra. We could keep the whole paragraph as

          and not use list. The instruction says "Use

          • for list items (duties, requirements, qualifications, skills)". It doesn't say we must convert paragraphs to list; it's optional if there are list items. Safer to keep as

            for general text, and only use

            • if there are explicit bullet points or list-like items separated by line breaks or semicolons. The given text does not have explicit bullet markers. So we can keep as

              . Thus we will output:

              Company

              RCL Foods

              Functions

              Operations/Manufacturing

              Job Type Classification

              Permanent

              Location - Town / City

              Centurion

              Job Description

              At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters! Our Talent Team is on the hunt for a CCD Process Leader for their Speciality Baking Division . The role will be based in Centurion and will report into the Processing Manager .

              Minimum Requirements

              Grade 12 (Matric) or equivalent. Diploma/Degree in Production Management/Industrial Engineering required. A qualification in Food Safety, Operations or Food Science/Technology or related will be advantageous. Knowledge of HACCP, Quality Management Systems, GMP, OHSACT required. HACCP/Food safety certificates will be advantageous. 2 years relevant experience preferably in a unionised food processing plant. Minimum 2 years FMCG Production experience is required. Experience in the Baking industry. Knowledge: Production principles, processing equipment and plant maintenance and operations. Labour relations legislation and procedures. ISO and health, safety and environmental legislation. National best practice standards. Systems for SHEQ. Product specification knowledge.

              Duties & Responsibilities

              [the long duties text]

              We need to ensure we preserve the exact text, including spaces and punctuation. Let's copy exactly. Check the Job Description text: "At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters! Our Talent Team is on the hunt for a CCD Process Leader for their Speciality Baking Division . The role will be based in Centurion and will report into the Processing Manager ." Note there is a space before the period after "Division". Actually "Speciality Baking Division ." There's a space before period. We must keep that. Also after "Processing Manager ." there is space before period. We'll copy exactly. Minimum Requirements text: "Grade 12 (Matric) or equivalent. Diploma/Degree in Production Management/Industrial Engineering required. A qualification in Food Safety, Operations or Food Science/Technology or related will be advantageous. Knowledge of HACCP, Quality Management Systems, GMP, OHSACT required. HACCP/Food safety certificates will be advantageous. 2 years relevant experience preferably in a unionised food processing plant. Minimum 2 years FMCG Production experience is required. Experience in the Baking industry. Knowledge: Production principles, processing equipment and plant maintenance and operations. Labour relations legislation and procedures. ISO and health, safety and environmental legislation. National best practice standards. Systems for SHEQ. Product specification knowledge." Check for any double spaces? We'll keep as is. Duties & Responsibilities text: It's a long paragraph. Let's copy exactly from "Production Planning:" to the end. We need to ensure we don't accidentally omit any part. Let's extract the duties text exactly as given: "Production Planning: Communicate the objectives of the plan to the team on shift to ensure understanding. Ensure man load is at full capacity according to the production plan, and request additional resources, if necessary, before starting the line Operations Management: Follow the plan until completion or issues arise; report deviations immediately. Prioritise tasks to meet deadlines; conduct and record start-up, shift, and sign-off checks. Calculate efficient use of resources (cost, people, time); adhere to man load requirements and account for resources throughout the shift. Reallocate or request resources as needed to meet targets at lowest cost; alert leader of spare capacity. Ensure correct use of tools/equipment; report faults/breakdowns immediately. Monitor raw materials to minimise waste; report shortages. Coordinate with other lines for optimal resource use; recommend efficiency improvements. Maintain smooth product flow to avoid contamination; remove rejects per procedure. Suggest new methods to improve yield/performance while maintaining integrity. Ensure all output meets specification; stop and report non-conformance immediately. Safety, Health, Risk and Quality Compliance: Work consistently according to standard operating procedures and ensure compliance. Understand the safety, health and quality standards of the job and the reason for these standards, and communicate these reasons to others. Monitor safety on the line: Ensure that protective clothing is worn by all employees in accordance with food safety standards. Apply all other food safety standards in accordance with Standard Operating Procedures. Check that access doors and gates are locked at all times to prevent unauthorised and unmonitored access. Monitor hygiene on the line: Ensure the line meets all hygiene standards before start-up, taking corrective action where necessary, and informing the Senior process leader where there may be delays in start-up. Sign off with the cleaning team to ensure the cleanliness of the work area. Check that shut down cleanout and housekeeping are done properly (i.e. the plant is properly washed and sanitised, drains on site are kept clean, all waste and debris from the site is removed and buildings on site are properly maintained). Monitor SHEQ Compliance: Ensure HACCP, ISO, and national best practices are followed. Maintain hygiene and quality standards per SOPs; liaise with Quality Controllers. Report non-compliance and follow procedures to resolve quality issues. Identify and recommend improvements in safety, health, and quality. Cost Control: Issue PPE to Operators according to procedure. Motivate where additional PPE is required. Monitor the line to ensure work is executed consistently according to standard operating procedures to minimize waste and reduce consumption where possible. Monitor the usage of materials: Draw the correct quantity of packing material from stores to match planned daily utilisation in production. Identify and report wastage of materials / product. Report machinery and equipment that is not in good working order immediately to enable correct levels of production output. Alert the Senior process leader when there are excess resources on the line to minimise cost where applicable. Team Supervision: Ensure team operates within set boundaries; supervise activities to meet production targets. Manage non-performance, including disciplinary hearings per RPM standards. Monitor daily time/attendance, report absenteeism, and complete registers. Coordinate leave requests, escalate for authorisation, and ensure documentation aligns with policy. Assess technical competence; recognise strengths and provide on-the-job training/support. Identify development needs, escalate to Senior Process Leader, and implement agreed training plans." Check for any missing spaces: after "line Operations Management:" there is no space? In original: "...before starting the line Operations Management:" Actually there is a space? The raw text: "...before starting the line Operations Management:" Let's look: "before starting the line Operations Management:" In the raw: "...before starting the line Operations Management:" There is a space between "line" and "Operations". Actually the snippet: "...before starting the line Operations Management:" I see "line Operations". There's a space. So we keep as is. Also after "Monitor raw materials to minimise waste; report shortages. Coordinate with other lines for optimal resource use; recommend efficiency improvements." there is a space. We'll trust copying. Now produce HTML. We must not use
              . Use only

              ,

              ,

              • if needed. We'll not use lists. Thus final HTML:

                Company

                RCL Foods

                Functions

                Operations/Manufacturing

                Job Type Classification

                Permanent

                Location - Town / City

                Centurion

                Job Description

                At RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters! Our Talent Team is on the hunt for a CCD Process Leader for their Speciality Baking Division . The role will be based in Centurion and will report into the Processing Manager .

                Minimum Requirements

                Grade 12 (Matric) or equivalent. Diploma/Degree in Production Management/Industrial Engineering required. A qualification in Food Safety, Operations or Food Science/Technology or related will be advantageous. Knowledge of HACCP, Quality Management Systems, GMP, OHSACT required. HACCP/Food safety certificates will be advantageous. 2 years relevant experience preferably in a unionised food processing plant. Minimum 2 years FMCG Production experience is required. Experience in the Baking industry. Knowledge: Production principles, processing equipment and plant maintenance and operations. Labour relations legislation and procedures. ISO and health, safety and environmental legislation. National best practice standards. Systems for SHEQ. Product specification knowledge.

                Duties & Responsibilities

                Production Planning: Communicate the objectives of the plan to the team on shift to ensure understanding. Ensure man load is at full capacity according to the production plan, and request additional resources, if necessary, before starting the line Operations Management: Follow the plan until completion or issues arise; report deviations immediately. Prioritise tasks to meet deadlines; conduct and record start-up, shift, and sign-off checks. Calculate efficient use of resources (cost, people, time); adhere to man load requirements and account for resources throughout the shift. Reallocate or request resources as needed to meet targets at lowest cost; alert leader of spare capacity. Ensure correct use of tools/equipment; report faults/breakdowns immediately. Monitor raw materials to minimise waste; report shortages. Coordinate with other lines for optimal resource use; recommend efficiency improvements. Maintain smooth product flow to avoid contamination; remove rejects per procedure. Suggest new methods to improve yield/performance while maintaining integrity. Ensure all output meets specification; stop and report non-conformance immediately. Safety, Health, Risk and Quality Compliance: Work consistently according to standard operating procedures and ensure compliance. Understand the safety, health and quality standards of the job and the reason for these standards, and communicate these reasons to others. Monitor safety on the line: Ensure that protective clothing is worn by all employees in accordance with food safety standards. Apply all other food safety standards in accordance with Standard Operating Procedures. Check that access doors and gates are locked at all times to prevent unauthorised and unmonitored access. Monitor hygiene on the line: Ensure the line meets all hygiene standards before start-up, taking corrective action where necessary, and informing the Senior process leader where there may be delays in start-up. Sign off with the cleaning team to ensure the cleanliness of the work area. Check that shut down cleanout and housekeeping are done properly (i.e. the plant is properly washed and sanitised, drains on site are kept clean, all waste and debris from the site is removed and buildings on site are properly maintained). Monitor SHEQ Compliance: Ensure HACCP, ISO, and national best practices are followed. Maintain hygiene and quality standards per SOPs; liaise with Quality Controllers. Report non-compliance and follow procedures to resolve quality issues. Identify and recommend improvements in safety, health, and quality. Cost Control: Issue PPE to Operators according to procedure. Motivate where additional PPE is required. Monitor the line to ensure work is executed consistently according to standard operating procedures to minimize waste and reduce consumption where possible. Monitor the usage of materials: Draw the correct quantity of packing material from stores to match planned daily utilisation in production. Identify and report wastage of materials / product. Report machinery and equipment that is not in good working order immediately to enable correct levels of production output.

  Translated by AI — may not be perfect

  Show original