AGRI - FOOD COMPANY

Role Description The Process Leader SCB (Sweetened Condensed Beverage - Milk Base) ensures the technical and organizational supervision of the process operations from raw material reception (liquid and powder) to product transfer toward the filling lines. This position covers all equipment and activities in the process area: mixing, pasteurization, homogenization, crystallization, transfer, CIP, and associated utilities. He/She guarantees compliance with: Process parameters Product conformity to quality and food-safety standards Global process performance (yield, losses, energy consumption, OEE) Coordination of process teams (control room operators, process operators, powder room operators) Responsibilities 1 . Technical Responsibilities Supervise all production steps within the SCB process (mixing, pasteurization, homogenization, crystallization, transfer). Verify and validate all production parameters via the control room system. Ensure product conformity according to defined standards. Identify and analyze process deviations; define and implement corrective and preventive actions. Ensure equipment availability in collaboration with the Maintenance Department. Participate in technical trials, new product launches, and recipe validation. Monitor energy, steam, water, air, and CIP chemical consumption. 2 . Managerial Responsibilities Lead, train, and evaluate the process team. Plan team shifts and ensure staff availability according to production planning. Maintain daily communication with Quality, Maintenance, Warehouse, and Filling departments. Participate actively in production and continuous-improvement. Enforce hygiene, safety, and behavioral rules in the process area. 3 . Documentation and Quality Responsibilities Ensure accurate completion of process records, production reports, and log sheets. Contribute to the writing and updating of procedures and work instructions. Support non-conformity management, CAPA actions, PRPo and CCP monitoring. Prepare and participate in internal and external IMS audits. Skills and Knowledge Required Technical: Deep knowledge of thermal and mechanical processes (pasteurization, homogenization, crystallization). Quality / IMS: Knowledge in ISO 9001, FSSC 22000, HACCP, PRPo, and CCP principles. IT / Systems: Proficiency in SCADA systems, Excel, and production reporting tools. Management: Leadership, planning, team supervision, and daily performance management. Communication: Clear reporting and cross-department coordination. Analysis / Continuous Improvement: Ability to analyze process data, identify losses, and propose improvement actions. Working Conditions Location: On-Site in Cameroon Schedule: Full-time position, with flexibility for interventions outside normal hours. Equipment: Full PPE required (lab coat, safety shoes, helmet, gloves). Required Profile Education: Engineer in Process Engineering, Food Technology, or Chemical Engineering. Experience: Minimum 5 years in the food-processing industry, ideally in a dairy or liquid-process plant. Languages: English is required, French is a plus Personal Qualities: Rigor, organization, leadership, reactivity, pedagogy, sense of responsibility.