Texturizing Supervisor

You are on a journey to join an exciting Company and be part of our success story. Here we will equip you with the know-how and experience that will define your growth. In this role that you are about to embark on, you are required to carry out the following responsibilities:

• Ensure safe, efficient, and optimal operation of the texturizing process for margarine and shortening production in compliance with company standards, food safety, and K3 regulations.
• Supervise daily plant operations, including texturizer units, crystallizers, heat exchangers, cooling systems, and packaging interface
  , to ensure consistent product quality and yield.
• Monitor critical process parameters (temperature, pressure, cooling profile, residence time, and texture profile) and take corrective actions to maintain operations within established operating limits.
• Coordinate and execute start-up, shutdown, and changeover activities for texturizing lines in accordance with SOPs and production plans.
• Prepare equipment for planned and unplanned maintenance, including lock-out/tag-out (LOTO), and support maintenance teams during troubleshooting and repair activities.
• Update and maintain Standard Operating Procedures (SOPs), work instructions, and job pack documentation related to texturizing equipment and processes.
• Perform first-level troubleshooting for process deviations, off-spec texture issues, or equipment malfunctions, and provide technical support to production, mechanical, and electrical teams.
• Ensure compliance with food safety standards (GMP, HACCP, FSSC/ISO where applicable) and support continuous improvement initiatives to enhance productivity, quality, and cost efficiency.

To be successful in this role, it is recommended that you should have the following skills and qualifications:

• Diploma or Bachelor’s degree in Chemical Engineering, Food Technology, Mechanical Engineering
  , or a related discipline.
• 3–5 years of experience in margarine, shortening, or edible oil processing, especially in texturizing or fat modification
  , is an advantage but not mandatory.
• Basic understanding of palm oil fractions (RBDPO, RBDPS, PFAD) and their application in margarine/shortening formulations is preferred.
• Familiar with plant safety procedures, SOP implementation, and cross-functional coordination with maintenance and quality teams.
• Willing to work on a shift basis
  .
• Willing to relocate to the plant site as required.