Technology, Food Science, or related field. Previous internship or work experience in a food manufacturing environment problem-solving skills. Excellent organizational and time management skills. Ability to work effectively in a team
responsible for establishing and implementing Quality Management and Food Safety Programs. The role includes monitoring Non-Conforming Materials and Rework Complaint Management Food Safety Plan (FSSC 22000) Identification Traceability, Recall, and Withdrawal Allergen Management Training Pest Prevention Maintenance Program Calibration Calibration Personnel Hygiene Environmental Monitoring Utility Supply Receipt, Storage, and Transport Waste Waste Disposal Food Defense Quality Management and Food Safety Programs: Develop procedures and record
responsible for establishing and implementing Quality Management and Food Safety Programs. The role includes monitoring Non-Conforming Materials and Rework Complaint Management Food Safety Plan (FSSC 22000) Identification Traceability, Recall, and Withdrawal Allergen Management Training Pest Prevention Maintenance Program Calibration Calibration Personnel Hygiene Environmental Monitoring Utility Supply Receipt, Storage, and Transport Waste Waste Disposal Food Defense Quality Management and Food Safety Programs: Develop procedures and record
responsible for establishing and implementing Quality Management and Food Safety Programs in a food manufacturing Non-Conforming Materials and Rework Complaint Management Food Safety Plan (FSSC 22000) Identification Traceability, Recall, and Withdrawal Allergen Management Training Pest Prevention Maintenance Program Calibration Calibration Personnel Hygiene Environmental Monitoring Utility Supply Receipt, Storage, and Transport Waste Waste Disposal Food Defense Quality Management and Food Safety Programs: Develop procedures and record
responsible for establishing and implementing Quality Management and Food Safety Programs in a food manufacturing Non-Conforming Materials and Rework Complaint Management Food Safety Plan (FSSC 22000) Identification Traceability, Recall, and Withdrawal Allergen Management Training Pest Prevention Maintenance Program Calibration Calibration Personnel Hygiene Environmental Monitoring Utility Supply Receipt, Storage, and Transport Waste Waste Disposal Food Defense Quality Management and Food Safety Programs: Develop procedures and record
along with management experience. This role involves overseeing the production process, managing junior staff Responsibilities include: Candy Production and Management: Recipe Preparation: Developing and refining materials and techniques Staff Management: Supervision: Oversee and manage junior confectioners and production staff, providing guidance and training as needed. Scheduling: Create and manage production schedules to ensure constructive feedback to junior staff Training: Develop and implement training programs to enhance staff skills
CPT002543-AK-1 FMCG concern is seeking a Senior Buyer to manage the supplier base and inventory accuracy for the Purchasing and Business Management (3 year Diploma certificate level) Leadership Management Certificate 5 Years Years plus with in-house training in a Food Manufacturing environment Knowledge and understanding of the controlling procedures required to optimise materials management, Knowledge of the Packaging/Converter Industry
CPT002543-AK-1 FMCG concern is seeking a Senior Buyer to manage the supplier base and inventory accuracy for the Purchasing and Business Management (3 year Diploma certificate level) Leadership Management Certificate 5 Years Years plus with in-house training in a Food Manufacturing environment Knowledge and understanding of the controlling procedures required to optimise materials management, Knowledge of the Packaging/Converter Industry
manufacturing
Northern Suburbs of Cape Town Job Specification Manage and lead team members to ensure maximum utilisation equipment Clean in Place (CIP) procedures HACCP Waste management GMP quality control and quality assurance Raw finding Health and safety practices Food legislation Managing and leading teams towards high performance Implementation resources required to perform a work activity Training skills Ensure that service delivery to and from process and assist operators with start up deviations Manage barriers to implementation of plan Review of Performance