Fresh Jobs at Nurture Brands

• We are seeking a hands-on and motivated Junior Cheesemaker to join our production team. This role offers an excellent opportunity for someone passionate about dairy processing to grow their technical skills in a dynamic manufacturing environment.

Key Responsibilities
Production Operations

• Prepare cheesemaking vats, pipelines, and equipment prior to production in accordance with sanitation and production standards.
• Receive pasteurized milk and verify temperature, quality parameters, and volumes before production.
• Accurately assemble ingredients including cultures, rennet, calcium chloride, and salt according to approved recipes.
• Monitor and control cheesemaking processes including coagulation, curd cutting, stirring, cooking, draining, molding, and pressing.
• Operate cheesemaking equipment including vats, pumps, curd cutters, presses, and brining systems.

Process Monitoring

• Monitor critical process parameters including temperature, pH, coagulation time, and curd development.
• Conduct routine quality checks during production to ensure products meet specification.
• Monitor brining processes and salt levels where applicable.
• Report any deviations in process or product quality to the Production Manager immediately.

Production Documentation

• Record all production data including milk volumes, ingredients, temperatures, and process times.
• Complete batch sheets and production records accurately to ensure full product traceability.
• Monitor daily cheese yield and report any deviations or inefficiencies.

Quality and Food Safety

• Ensure strict adherence to Food Safety Management Systems (HACCP, GMP, PRPs).
• Follow hygiene protocols including correct use of PPE and sanitation procedures.
• Maintain clean production environments and ensure equipment is cleaned and sanitized before and after use.
• Work closely with Quality Control teams to ensure product compliance with specifications.

Continuous Improvement

• Work closely with assistant cheesemakers and production staff to optimize production efficiency.
• Assist in reducing raw material losses and improving cheese yield.
• Support production trials and product development when required.

Requirements

• 1–2 years’ experience in a cheesemaking or dairy processing role.
• Grade 12 qualification; a qualification in Food Technology, Dairy Technology, or Food Science will be advantageous.
• Knowledge of HACCP, GMP, and food safety practices in a manufacturing environment.
• Basic understanding of cheese fermentation and dairy processing principles.
• Ability to follow recipes, specifications, and production instructions accurately.
• Good communication and teamwork skills.
• Strong attention to detail and ability to maintain accurate records.
• Basic computer literacy (Microsoft Excel and production documentation).
• Ability to work in a fast-paced production environment and work overtime when required.

Personal Attributes
We are looking for someone who is:

• Hands-on and practical
• Passionate about food production
• Detail-oriented and quality focused
• Reliable and accountable
• Able to work well within a team environment

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About the Role

• Meze Foods is looking for a detail-oriented and proactive Junior Buyer to join our Procurement team. This role is responsible for executing and managing the purchasing process for raw materials and packaging, ensuring stock levels are maintained to support uninterrupted production. The Junior Buyer will manage purchase orders in Syspro (or another ERP system such as SAP), monitor inventory levels alongside operations and warehouse teams, negotiate pricing with suppliers, manage tenders, and ensure suppliers meet all food safety, quality, and certification standards. You will also work closely with the Quality Technical Manager to ensure supplier compliance, specifications, and effective resolution of non-conformances.

Key Responsibilities
Procurement & Purchasing

• Raise and manage purchase orders for raw materials, packaging and operational consumables using Syspro
• Monitor stock levels in collaboration with warehouse, production and planning teams to ensure uninterrupted supply
• Ensure timely ordering of materials in line with production requirements and lead times
• Follow up with suppliers to ensure on time delivery and order accuracy
• Ensure all purchase orders are accurately receipted in Syspro

Supplier Management

• Source new suppliers where necessary to ensure competitive supply and continuity
• Issue tenders and obtain quotations to support cost optimisation initiatives
• Negotiate pricing, payment terms and supply agreements with suppliers
• Build and maintain strong supplier relationships

Quality & Compliance

• Ensure supplier quality agreements are in place and kept up to date
• Maintain records of supplier food safety certifications (e.g. FSSC, ISO, HACCP or equivalent)
• Work closely with the Quality Technical Manager to ensure receiving specifications are defined and adhered to
• Manage supplier non-conformances and corrective actions in collaboration with the Quality team
• Ensure suppliers meet all regulatory and food safety requirements

Inventory & Systems

• Monitor stock levels and minimum stock requirements in Syspro
• Assist in maintaining accurate item master data and supplier information
• Ensure correct pricing and supplier details are maintained within Syspro

Requirements
Minimum requirements

• Diploma or degree in Supply Chain, Procurement, Logistics or related field
• 2–4 years purchasing experience in a manufacturing or FMCG environment
• Essential: Proven experience working with Syspro ERP (or a similar ERP system such as SAP).
• Strong negotiation and supplier management skills
• Good understanding of procurement processes and inventory management
• Knowledge of food safety standards and supplier compliance requirements is advantageous

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About the Role:

• The Quality & Technical Manager ensures compliance with statutory, regulatory, customer, and certification requirements (including FSSC 22000), while managing technical systems, processes, and staff. Acting as a champion of food safety and quality culture, the manager drives continuous improvement, leads problem-solving initiatives, and ensures effective implementation of solutions to maintain the highest standards of food safety, quality, and operational excellence.

Key Responsibilities:

Food Safety & FSMS Leadership

• Act as the appointed Food Safety Team Leader.
• Implement, manage, review and continuously improve the FSMS in line with FSSC 22000 (latest version).
• Ensure all elements of the FSMS are implemented, maintained and effective in operations.
• Chair and drive monthly HACCP and Food Safety Team meetings.
• Lead management review inputs annually.
• Coordinate mock recalls, traceability exercises and product recall readiness.
• Ensure allergen awareness, controls and verification throughout the facility.
• Remain current with regulatory, customer and certification changes and ensure timely system adaptation.
• Champion quality improvement initiatives and corrective action implementation.

Auditing & Compliance

• Manage and execute the internal audit programme in line with the approved schedule.
• Coordinate and escort external audits (certification, regulatory, customer and supplier).
• Use FSSC 22000 risk assessment methodology to score severity versus likelihood.
• Oversee supplier quality assurance, audits and approvals.
• Conduct monthly self-assessments of food safety elements.
• Verify system effectiveness through audits, inspections and verifications.

Microbiology & Laboratory Oversight

• Manage the swabbing and product testing schedules to ensure swab and product samples are taken and analyzed (in house or external).
• Manage environmental schedules i.e. Air, hand swabs, equipment, drains, fans etc.
• Manage water sampling points and microbiological trending.
• Manage environmental monitoring programmes including Listeria mapping across all factories.
• Oversee laboratory operations, consumables and testing integrity.
• Conduct and manage shelf-life testing.
• Compile monthly microbiological, environmental and product testing trends.
• Compile Listeria swab and product testing report.

Reporting & Continuous Improvement

• Compile weekly and monthly internal and customer complaint trend reports with graphical analysis.
• Compile and analyse CCP, PRP and OPRP trends.
• Compile cleaning efficiency and Listeria monitoring reports.
• Conduct root cause analysis for complaints, NCRs and trends and ensure timely corrective actions.
• Document site and facility continual improvement and CAPEX-related projects (structural and equipment).
• Ensure no system failures or unmanaged non-conformances.

Equipment Calibration & Verification

• Ensure weekly verification of thermometers and scales.
• Ensure calibration and re-calibration of all measurement equipment.
• Ensure external testing of water, chemicals, pesticides, heavy metals and toxins as required.
• Ensure Tech staff verify all scales weekly.
• Ensure chemical testing and verifications (pesticides, Heavy metals, Toxins and chemicals).

Team Leadership

• Lead, manage and develop the Technical and Quality team.
• Ensure staff perform according to job descriptions and KPIs.
• Ensure adequate training, competence and compliance with PPE and hygiene standards.
• Conduct performance reviews and support development plans.
• Support recruitment, onboarding and disciplinary processes in line with HR policies.

NPD & Technical Support

• Provide technical and food safety support to NPD projects.
• Ensure process documentation, control plans, specifications and acceptance criteria are completed.
• Manage shelf-life studies and nutritional analysis where required.
• Support training of production teams on new products and processes.
• Manage all technical and quality communication to customers relating to NPD.
• Lead and monitor continuous improvement projects.

Specification completion.

• Accept/ Reject Criteria completion and implementation with Technical and Production teams.
• Shelf-life of products.
• Nutritional analysis (as required) by customers.

Requirements
Knowledge, skills and experience

• Bachelor’s degree in food technology, Food Science, Quality or equivalent qualification.
• Minimum 3–5 years’ experience in food manufacturing within a Quality/Technical management role.
• Proven experience with FSSC 22000 (latest version) – compulsory.
• Strong auditing skills (internal and external).
• Strong analytical, reporting and problem-solving skills.
• Advanced Microsoft Office skills including report writing and graphical trending.
• Strong organisational skills with ability to prioritise and multitask.
• Excellent communication, training and interpersonal skills.
• External competency certifications are advantageous.
• Detail oriented