Jemie Botshele

• Key qualifications and responsibilities.
• overseeing the day-to-day operations of Ham cure/ massage department with 2 leads and 30+ team members.
• Responsible for the department safety, quality, and efficiency.
• - Supervising and coordinating the work of skilled team, ensuring they adhere to strict quality standards and safety protocols.
• - Monitoring the curing and massaging processes to maintain consistent product quality and maximize yield and efficiency.
• Fostered a culture of safety in thedepartment 140 days without working incident.
• - Troubleshooting any issues that may arise during production and implementing corrective measures to minimize downtime.
• - Collaborating with the production and quality control teams to identify areas for process improvement and implement innovative solutions.
• - Maintaining detailed records of production data, inventory levels, and other key performance metrics.
• - Ensuring compliance with all relevant food safety regulations and industry best practices.
• Monitor and ensure proper procedures, safety, and cleanliness,protection by accurately ensuring task completion.
• Meet daily production goals, working on reducing claims, maximizing yields, and reducing cost.
• Strong Knowledge of OSHA, HACCP, SOP, EPA, SQF regulations etc....
• Promoting employee safety in compliance with organizational best practices.
• Weekly Reviewing individual employee performance to correct issues and enhance productivity.
• Conducting performance reviews to identify and rectify areas for skills improvement.
• Evaluating employee performance through periodic reviews and documented results accordingly.
• Maintaining accurate records of employee performance, attendance, leave requests, and disciplinary actions.
• Developed and implementing operational policies and procedures to ensure efficiency and accuracy of workflows.
• Overseeing inventory management, ensuring adequate stock levels and reducing waste.
• Addressed and resolved interpersonal conflicts within the team, maintaining a harmonious work environment.
• Identified opportunities for process improvements, leading to cost reductions and increased productivity.
• Acting as a liaison between upper management and staff, facilitating open communication.
• Created plans to propose solutions to problems related to efficiency, costs or profits.
• Analyzed key performance indicators to identify effective strategies.
• Monitored operations and reviewed records and metrics to understand company performance.

Key qualifications and responsibilities.

• Overseeing the day-to-day operations of frond end harvest and live stock with two leads and 40+ team members.
• Responsibilities for the areas safety, quality and efficiency.
• Meet and exceed production goals set forth by plant management.
• Meet and exceed daily production goal of 10000+ animals set forth by plant management with 100% efficiency.
• Monitor and ensure proper procedures, safety, and cleanliness,protection by accurately ensuring task completion.
• Fostered a culture of safety in the ares, achieving a 547 days without working incident.
• Met company volume goals, reducing claims, maximizing yields, reducing cost, employee retention and maintain good working relationships with the Union, USDA (meat).
• Collaborated with the maintenance team to enhance preventative maintenance, reduced equipment, and machines breakdown by 30%.
• Strong Knowledge of OSHA, HACCP, SOP, EPA, SQF regulations etc....
• Develloped an program to improve food safety, quality by organizing meetings to bring awareness, daily monitor all team members to Ensure compliance that slashed defects, and customers claims by 50%.
• Provided input for performance reviews and identified areas for additional improvement.
• Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices.
• Performed regular quality checks throughout the production process to ensure customer specifications were met.
• Maintained top-notch quality control standards and eliminated downtime to maximize revenue.
• Weekly Reviewed individual employee performance to correct issues and enhance productivity.
• Demonstrated process improvement leadership throughout the whole harvest department of 160+ employees by working on KPI with the superintendent.
• Conducted performance reviews to identify and rectify areas for skills improvement.
• Cross led as a supervisor in every areas in the harvest floor from live animal to carcass cooler. developed a strong understanding of the process from live animal to carcass cooler.
• Crossed trained in every department in the plant. rendering, cut floor, loine boning, and ham boning departments. Acquired overall knowledge of the entire process in the plant.

key Qualification and responsibility

• Meet daily, train, inspired, .Motivate new hires, provide guidance on safety guidelines, regulations and all company policies.
• Responsible for new hire employees satisfaction.
• Trained over 400+ new hires throughout with a 90% satisfaction rate by evaluating all new hires strength, and weaknesses to provide the perfect job match.
• Assess training effectiveness to ensure incorporation of taught skills and techniques into employees work behavior.
• Analyze training needs and develop training plans for the new hires.
• Teach new hires and transfer employees how to perform the tasks required from them, i.e. safety, procedures, different cuts, machine use, technique, etc.
• Kept employees in full compliance with safety practices, environmental controls and operational guidelines
• Familiarize new hires with where to find everything in the facility, including (but not limited to) the cafeteria, the bathrooms, the locker rooms, human resources, and the work spaces.
• Provide Personal Protection Equipment (PPE) training for the new hires according to the specifications of the areas they work in.
• Report daily new hires progress in their positions and rate them based on their skill set, listening skills, everyday stretches, improvement, safety awareness, attendance, correct PPE use, etc.
• Remain with new hires until they are fully capable in their positions and are proficient enough to be permanent employees (i.e., “earn their navy blue hard hats”).
• Evaluated modes of training delivery to optimize training effectiveness, training costs or environmental impacts.
• Created and offered additional materials to enhance training.

Moving around on the guts line, doing different job such as;

• Viscera trim.
• Heart cut off, and box heart.
• Spleen cut off.
• Stomach cut off, stomach wash, and box stomach.
• Bungs.
• Lung and livers.

• Built and packaged products to complete daily work orders
• Wrapped items, placed in boxes and add proper labeling to prepare for shipment.

Key Qualification and responsibility

• Motivate, encourage, and inspired the team as well as supporting them towards achieving the goals.
• Leads and develops teams effectively by teaching, training, and actively listening to associates; touring stores and providing feedback
• Visited over 25 doors on daily basis to sell products with 60% success rate.
• providing process improvement leadership to ensure a high quality customer experience.
• Exchanged returned merchandise for customers quickly and efficiently.
• Maintained visually appealing and effective displays for the entire store.
• Followed up with recent sales customers to establish working relationships.
• Stayed up to date on inventories, supplies and customer orders.
• Developed strategies to maximize sales and profitability.
• Meeet with store owner to discuss product needs, accomplish sales goals and facilitate sales growth.
• Negotiated sales prices with potential buyers to elicit best profit margins for company.
• Organized promotional events to increase product awareness which resulted in 20% increase in sell.
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• supporting plans and initiatives to meet customer and business needs; identifying and communicating goals and objectives; building accountability for
• Developed lists of potential areas and buyers to increase success rates.