Production Shift Controller (IWS) at Lactalis South Africa

Job Description    

• Join Lactalis at our Bonnievale Plant in the Process department with the main responsibilities to schedule production request on process cheese and to analyse production results.  
• Successful candidates need to have at least 3 years' relevant experiences in food manufacturing environment and least 2 - 3 year’s experiences in a supervisory role.
• Must have NQF4 diploma. Be fluent in English and be computer literate.

Required Skills    

• Grade 12 or equivalent
• NQF4 Production Technology or equivalent
• Basic computer skills
• At least 3 years experiences within a food manufacturing environment
• Technical knowledge of process cheese making equipment
• At least 2-3 year’s experiences in a supervisory role
• Self-motivated
• Ability to work effectively, independently and co-operate at all levels
• Team player with a sense of urgency
• Willing to work shifts and long hours including weekends and public holidays
• At least 3 years experiences as an operator of a Stephan-,Cooker pot, Bosch, GBM1, GBM2, Sausage- and Flow wrap machine will prove advantageous
• Motivate subordinates

Duties & Responsibilities    

• Make sure you always have enough cheese according to the demand of the recipe.
• All cheese in cooling (day store) must be identified which cheese and age, also if it is imported cheese or not.
• This action include reworks, pig feed etc.
• Monitor age of cheese which is available by using the document on the wall to verify the age.
• Check that the amount of cheese on grinder document do measure up with 2 ton blender, same as on the Recipe manager PC.
• People must use the powder system automatically. Measure and validate the ingredients before dump into hopper or in blender. Do not work in manual. Use check sheet to verify.
• Monitor the recipe code (A5) for example, must be the same on the HML of grinder, powder and on recipe manger PC.
• Monitor if metal detector was calibrated on start of shift, sign off in book.
• After CIP or when there is no production, check if metal caps are clean of any metal, Pre Heaters and B 22. Open Pre Heater and manually clean Daily during CIP, monitor cleaning on the UHT control sheet.
• Clean on top of blenders 2 times per week.
• All equipment must be cleaned daily on each shift
• Monitor blender specifications, PH, Moist, Salt and fat by monitor the Lab result file. Do the same with final product.
• On the blender file on Lab test results, there must be at all times a second test. Not only one test. Check!
• Cheese recovery machine must be running all the time 24/7, it must never stop. Stop only for cleaning. Keep the area clean and organised.
• Pay special attention to the people work on the grinding of product, they must keep up with production. 
• Also make sure that the cheese is available for them to use at all time.
• Arrange with drivers to lower enough cheese to the floor so that grinder people can reach it with pallet truck.
• Do not wait until the cheese is finish and then look for a driver.
• The same rule count for powder and ingredients.
• Report immediately to Coordinator when you are waiting for ingredients.
• When doing the CIP, day or night check if FLASH tank on UHT are cleaned.
• Check on each shift the Circuit A and B was opened cleaned and changed. Check rubbers and change.
• Drains must be cleaned on each shift, complete also register on a daily base.
• Ensure that all products that leave the department comply to specifications
• Evaluate customer complaints weekly and take corrective action
• Manage BPCS and OEE systems
• Ensure that the machines are utilised at full capacity and that maximum production are achieved.
• Analyse daily shift results.
• Prepare the weekly shifts analysis and production planning.
• Monitor total off-cuts.
• Do monthly stock take and manages deviations.
• Set out detailed responsibilities to subordinates
• Lead, empower and organise subordinates
• Ensure that ISO, NOSA and HACCP procedures are in place

Closing Date    

• 2025/11/29