Assistant Processing Manager – Fish Processing

Role Overview

This position is responsible for overseeing the day-to-day operations of a high-volume fish processing plant, ensuring that raw fish moves efficiently through receiving, preparation, chilling, and dispatch while meeting production targets. The role is central to balancing throughput with quality, food safety, and cost control, acting as the bridge between senior management and shift-level teams. You will spend your time on the production floor coordinating supervisors and operators, troubleshooting bottlenecks, verifying compliance with food safety protocols, and driving continuous improvements in yield and efficiency.

Key Responsibilities

• Plan and direct daily processing workflows across receiving, gutting, washing, sorting, chilling, and dispatch, adjusting schedules to meet order deadlines and raw material availability.
• Supervise a team of production supervisors, line leaders, and operators by conducting pre-shift briefings, assigning duties, and monitoring performance against daily output targets.
• Enforce hygiene, workplace safety, and food safety standards at every processing stage, working with the quality department to maintain product specifications and traceability documentation.
• Monitor yield, waste, downtime, and labour productivity in real time, investigating variances and implementing corrective actions to reduce product losses and optimise resource use.
• Coordinate with maintenance teams to keep processing equipment running reliably, reporting breakdowns and ensuring machinery is operated according to standard procedures.
• Manage inventory accuracy by overseeing fish transfers into the ERP system, supporting stock control, and ensuring chilled and frozen storage conditions remain compliant.
• Prepare daily, weekly, and monthly production reports, analysing key performance indicators such as throughput, yield, waste, and labour efficiency, and presenting findings to management.
• Identify skill gaps among production staff and deliver on-the-job training covering processing techniques, hygiene protocols, food safety, and safe equipment handling.

Requirements & Qualifications

• Bachelor’s degree in Fisheries Technology, Food Science, Food Processing, or a closely related field; a postgraduate qualification in Operations Management, Food Safety, or Business Administration is an advantage.
• Certification in HACCP, ISO 22000, BRCGS, GMP, or an equivalent food safety management system is highly desirable.
• Minimum of 5–7 years of progressive experience in fish processing, seafood manufacturing, or another high-volume food production environment.
• At least 3 years in a senior supervisory or management role with direct responsibility for multiple production crews or departments.
• Proven ability to manage cold chain logistics, storage, and dispatch operations while meeting strict delivery and quality requirements.
• Demonstrated success in achieving production targets, improving processing yields, and reducing operational waste.
• Strong grasp of food safety legislation, quality assurance practices, and regulatory compliance standards relevant to seafood processing.
• Excellent leadership and communication skills, with experience coaching teams and driving a positive, safety-first workplace culture.