ASSISTANT PRODUCTION MANAGER

About Duapa Agri

Duapa Agri Products Ltd. is a fast-growing West African agribusiness committed to the sustainable sourcing, processing, and delivery of high-quality agricultural and agro-processed products. With operations and sourcing activities across Ghana and the wider West African value chain, we work with farmers and supply-chain partners to create value from agricultural commodities while meeting high standards of quality, efficiency, and sustainability.

Our portfolio includes Akoma Foods, our consumer-facing FMCG brand, which offers high-quality food products derived from agricultural value chains. As we continue to expand our processing and manufacturing capabilities, we are seeking a hands-on and results-driven Assistant Production Manager to support efficient production operations, supervise production teams, maintain high standards of food safety and quality, and drive continuous improvement across our production processes. The successful candidate will play a key role in ensuring that production targets are achieved safely, efficiently, and consistently while minimizing waste and supporting the Company’s growth.

1. JOB PURPOSE

The Assistant Production Manager is to support the Production Manager in running the Company’s food production operations under its FMCG brand, Akoma Foods, safely, efficiently, on schedule and to the required quality standard at a controlled cost, with hands-on leadership of processing and packaging across the brand’s current and future product lines.

The role provides hands-on supervision to the production team. This is to ensure that critical process steps are never left without a competent, accountable person on the floor and that every production order is fully reconciled and recorded without compromising production or food safety.

The Assistant Production Manager will be responsible for coordinating production manpower, materials, equipment and processes; monitoring production performance; ensuring compliance with approved SOPs, GMP, HACCP and workplace safety requirements; and identifying opportunities to improve productivity, reduce waste and minimize downtime.

2. KEY RESPONSIBILITIES

A. Production Planning & Execution

• Translate approved production orders and the Sales customer plan into daily and weekly production schedules, agreed with the Production Manager.
• Confirm material, packaging, manpower, equipment and power availability before each run starts; escalate gaps at least 48 hours ahead where possible.
• Lead the production floor during runs: brief the team at shift start, allocate staff to stations and track output against plan throughout the day.
• Adjust sequencing in response to breakdowns, outages, material shortfalls or urgent orders, and inform the Production Manager and Sales of any impact on delivery dates.
• Produce samples and trial batches (new products, variants and customer samples) to approved recipes and record them as formal production orders.
• Support new product and SKU introductions: take part in trial runs, help validate process parameters with QA, and prepare the floor, staff and equipment for commercial production.
• Coordinate with Inventory, Procurement, QA/Food Safety, Maintenance and Sales & Distribution to ensure uninterrupted production.

B. Process Control, Quality & Food Safety

• Enforce approved SOPs, recipes/Bills of Materials and process parameters for every stage of processing and packaging, across all product lines. No deviation without written QA approval.
• Critical process control: ensure critical process equipment (e.g. thermal processing) is never left unattended, that minimum staffing rules for critical stages are applied, and that time, temperature and other critical parameters are recorded on the process log for every batch.
• Monitor critical and operational control points under the HACCP plan (including moisture before packing, seal integrity and foreign-matter controls) and record results in real time.
• Allergen and cross-contamination control: enforce line clearance, cleaning verification and segregation between product variants in line with the allergen management procedure.
• Ensure correct batch/lot coding, manufacturing and expiry dates, labelling and traceability codes on every pack before transferring to inventory.
• Place suspect product on hold immediately, segregate and label it, and notify QA & Food Safety. Final product release remains with QA.
• Participate in non-conformance investigations and root-cause analysis; implement and verify agreed corrective and preventive actions (CAPA) within deadlines.
• Enforce personal hygiene, GMP, cleaning and sanitation schedules; ensure all production staff hold valid food-handler medical certificates.

C. Materials, Yield & ERP Records  

• Verify that materials issued match the production order before processing begins.
• Reconcile every production order at close: quantity issued = finished output + returns + documented process loss + documented rejects/waste. Investigate and report unexplained variances.
• Return, label and store unused materials correctly; record returns in the ERP.
• Record production order status, material consumption, output and losses in the Company ERP within 24 hours of completion and keep paper batch records complete and audit ready.
• Flag anticipated shortages of raw materials, ingredients and packaging to the Production Manager, Warehousing & Inventory and Procurement early enough to prevent stoppages.

D. People Supervision & Training  

• Supervise Food Production and Packaging Assistants on a day-to-day basis: attendance, punctuality, conduct and adherence to procedures.
• Maintain a skills matrix so that at least two trained people can operate each critical station (processing, packaging, sealing and coding equipment).
• Deliver on-the-job training and induction on SOPs, equipment, hygiene, allergen control and safety; keep training records.
• Provide performance input to the Production Manager and handle minor floor-level issues in line with the Employee Handbook, escalating disciplinary matters to the Production Manager and HR.

E. Equipment, Maintenance, Health & Safety  

• Conduct pre-start checks on processing, packaging and sealing equipment; stop equipment that is unsafe or out of specification.
• Log all breakdowns and downtime (cause, duration, output lost), coordinate repairs with the maintenance technician/contractor and support the preventive-maintenance schedule.
• Apply the power-interruption protocol so that product in process is protected (no partially processed or unsealed product left exposed overnight without control).
• Enforce PPE use, safe machine operation and housekeeping; report accidents, near misses and unsafe conditions the same day; run short safety briefings.

F. Reporting, Deputizing & Improvement  

• Submit a daily production report (output vs. plan, yield, losses, downtime, manpower, deviations) to the Production Manager.
• Prepare the draft data pack for the monthly Food Production unit report in time for the Production Manager to meet the monthly operational reporting deadline.
• Deputize for the Production Manager when required, with full responsibility for production, food safety and staff on the floor.
• Identify and implement practical improvements that cut process loss, rework, downtime and changeover time; track the effect of each change.

3. QUALIFICATIONS & EXPERIENCE

Education

• HND or bachelor’s degree in food science/technology, Food Processing Engineering, Post-Harvest Technology, Chemical or Agricultural Engineering, or a related field
• Professional training or certification in HACCP, GMP, Food Safety (level 2) Lean Manufacturing or ISO 22000/FSSC 22000 awareness is an advantage.

Experience

• 3+ years relevant experience in food manufacturing, agro-processing, FMCG, production or a related manufacturing environment.
• At least 1–2 years’ supervisory or team-lead experience.
• Microsoft Excel (reconciliations, basic analysis); production record-keeping

4. COMPETENCIES

• Production scheduling in a small-batch environment
• Food process control (including thermal processes)
• HACCP, GMP and allergen management
• Batch traceability and labelling compliance
• Material reconciliation and yield analysis
• Basic equipment troubleshooting
• Workplace health & safety
• Team Leadership
• Problem Solving
• Sound judgement under pressure (breakdowns, outages)
• Planning & Organization
• Attention to Detail
• Communication
• Decision-Making
• Accountability
• Time Management
• Integrity

WORKING CONDITIONS

• Production-floor based, in a warm environment near processing equipment; must be able to stand for long periods.
• Extended hours, early starts or weekend work when production demands or power interruptions require it.
• Must obtain and maintain a valid food-handler medical certificate and comply with the Company’s hygiene and PPE rules.