Mayonnaise Production Officer

About this role

A Mayonnaise Production Officer is needed to oversee daily mayonnaise production, aiming to meet output, quality, food safety, yield and cost targets according to approved recipes, SOPs and regulatory requirements. The role involves planning and supervising production activities from batching to packaging, monitoring process parameters, and ensuring raw materials and packaging are available for each run. It also includes enforcing GMP and HACCP, managing hygiene, allergen controls, batch records and traceability, and supervising line operators across shifts. The position requires supervising equipment start-ups, coordinating with maintenance, and maintaining health, safety, housekeeping standards while pursuing waste reduction and efficiency improvements. This role is suitable for individuals with a background in food science or related fields and relevant production experience in food or FMCG settings, particularly with sauces or emulsions.

What you would do

• Execute daily production plans for the mayonnaise line, including batching, emulsification, mixing, filling, capping, coding, labeling and packing per recipe and SOPs.
• Monitor critical process parameters and take corrective actions when readings drift.
• Raise material requisitions and ensure raw materials and packaging are available for each run.
• Meet targets for output, yield, line efficiency and changeover time.
• Enforce GMP, HACCP and personal hygiene rules on the line.
• Conduct in-process checks (pH, viscosity, fill weight, seal integrity, batch coding) and stop the line if deviations are found.
• Apply allergen controls and ensure cleaning and sanitation are completed and signed off before start-up and changeovers.
• Maintain accurate batch production records and ensure traceability of each batch.
• Allocate duties to line operators, supervise shifts, conduct handovers and briefings.
• Train staff on SOPs, hygiene and safe machine operation; manage attendance and performance issues.

What they are asking for

• BSc or HND in Food Science and Technology, Chemical Engineering, Biochemistry, Microbiology or a related field.
• 2–4 years’ experience in a production role in a food or FMCG plant; experience with sauces, emulsions or similar products is an advantage.
• Working knowledge of GMP, HACCP and NAFDAC requirements.
• Experience supervising a production line and operators.
• Skills in production processes, filling and packing equipment; attention to detail and record keeping.
• Leadership and ability to motivate shift teams; problem-solving and root-cause thinking.
• Basic computer skills (Excel, Word).
• Willingness to work shifts.

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