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Founded in 1820 with a rich history spanning more than 195 years, Premier is entering a new and exciting period in our journey. In July 2014 we moved into our new corporate offices in Waterfall City just north of Johannesburg.
The past two years have seen a series of changes whereby Premier expanded from the traditional milling and baking business into suga...
Read more about this company
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
go to method of application »
What will you be doing:
Gaining practical exposure and experience in our bakery QC/QA processes by doing the following:
- Ensuring quality products are produced
- Pratical work exposure in quality Management
- Site and Internal and external audits
- Technical support/ Trouble shooting
- Food safety and quality control
- Support of food safety culture
- You will be provided with formal amd informal guidance throughout tthe duration of the program.
Essential skills and competence:
- Good understanding of Occupational Health and Safety Standards
- Quality Management Principles
- Analytical thinking
- Proactive communication skills
- Decision making ability.
- Numerical ability
- Proactive
- Innovation/Continuous improvement
- Accountability
- Sense of urgency/results orientated.
- Learning aptitude
Qualification Requirements
Entry:
- Grade 12
- Studying towards a Studying towards a National Diploma: Food Technology (final year)
Experience Requirements
Experience:
- As an Intern you will be required to accurately record and keep your workplace exposure (logbook)
- Have good knowledge of the relevant department/area in the milling supply chain & able to perform required key tasks as stipulated.
- Perform any other tasks required by the QC/QA Manager.
Key Outputs
- One year workplace exposure in Quality Assurance and Control.
- You will be working in a Factory Environment
- Required to work Saturdays, Sundays & Public Holidays as per shift roster
Method of Application
Use the link(s) below to apply on company website.
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