Operator - Feitoria at Nando's

Job Description    

• To operate all components of the pouch line to ensure quality standards are met and production targets are achieved. Also, to supervise pouch line and both sachet lines staff. 

Minimum Requirements    

• Grade 12
• A mechanical and or electrical trade will be an advantage.
• At least 2 years experience operating similar equipment in a food manufacturing environment.
• Experience with leading a team.
• First hand knowledge of food safety programs eg. BRC, HACCP, FSSC ISO 22000.

Duties and Responsibilities    
KEY PERFORMANCE AREAS 

•  Do daily start-up checklist on the line. 
•  Attend pre-start up meetings. 
•  Always wear PPE correctly while in the plant. 
•  Ensure team members are always working safely. 
•  Follow production plan. 
•  Ensure sauce and packaging material is available to meet the shift production targets. 
•  Do correct machine set up as per machine specification. 
•  Ensure all machines runs at correct operation speed. 
•  Ensure correct batch and date code applied on product and sign off on on-line QC sheets. 
•  Ensure work area is always kept clean during production and work area is cleaned after the shift. 
•  Do line CIP’s correctly when required. 
•  Ensure BRC food safety standards are adhered to all the time. 
•  Measure waste and report to manager if more than allowed. 
•  Report any technical breakdowns to maintenance personnel. 
•  Ensure all primary packaging (film) is covered while in storage. 
•  Manage team members time sheets. 
•  Manage team’s leave balances. 
•  Ensure team members follow the company rules and apply discipline if and when necessary. 
•  Assist the maintenance team with preventative maintenance tasks on machines. 
•  Ensure all downtimes are booked timeously on Shopware. 

EDUCATION/QUALIFICATION 

•  Grade 12 
•  A mechanical and or electrical trade will be an advantage. 

EXPERIENCE 

•  At least 2 years experience operating similar equipment in a food manufacturing environment. 
•  Experience with leading a team. 
•  First hand knowledge of food safety programs eg. BRC, HACCP, FSSC ISO 22000. 

SELECTION CRITERIA

•  Must be willing to work shifts. 
•  Must be pro-active. 
•  Must be willing to work week-ends when required. 
•  Must have leadership skills. 
•  Must be willing to go the extra mile. 
•  Must have a positive attitude.