Main purpose of the job:

To manage and lead team members in order to ensure maximum utilisation of production facility all equipment, raw and packs/materials and labour to produce quality products at the lowest possible cost.

Preferred Requirements:

Matric
National Diploma: Food Technology/Production Certificate or Diploma,
National Certificate in Food and Beverage Packaging Operation
Technical Qualification
Team Leader / Management / Supervisory Training essential
Full competence within this role would typically be developed over a period of 5 years from a Matric level or 1 -2 years from a diploma level.
Team leading / Management experience essential.

Knowledge

Engineering/Mechanical, Material requirement planning, Plant capacity and overall equipment effectiveness (OEE), Product and process specific knowledge
Knowledge and interpretation of advance process control, Principles of microbiology, biochemistry, understanding of processing equipment, Clean in Place (CIP) procedures, HACCP, waste management, GMP quality control and quality assurance, raw material functions, intermediate knowledge instrumentation, system fault finding, health and safety practices, food legislation

Skills