Job Opportunities at Lactalis South Africa

Required Skills

• Mechanical, electrical, or industrial engineering degree, or N6/T4 or equivalent.
• Government ticket of competency for factories (GCC).
• At least 5 years of postgraduate or post-qualification job experience in a maintenance environment.
• At least 5 years of experience in a maintenance management role.
• At least 5 years of experience in an FMCG environment.
• Experience with PLC and SCADA systems is advantageous.
• Experience with NH3 refrigeration and Coal boilers will aid in day-to-day responsibilities.
• Strong planning and organizing skills are essential.
• Good communication skills.
• Valid code EB driver’s license.
• At least 3 years of experience with Pragma or an equivalent system.
• At least 3 years of experience in budget control.
• Computer literate with sound knowledge of MS Office and control instruments.
• Sound knowledge of boilers, compressors, refrigeration, dairy processing, and filling and packaging machinery.
• Willingness to work in extreme environmental conditions and at heights when required.

 Duties & Responsibilities

• Ensure that all energy cost are monitored and efficient managed
• Manage and control the maintenance department
• Ensure that maintenance of plant equipment is listed and managed on the Pragma system
• Work closely with the departments to improve plant OEE's
• Compile and control of maintenance budget

ENGINEERING:

• Managed Planned Maintenance
• As per planned/ scheduled maintenance coordinated with all relevant stakeholders
• Uptime 98%
• Monitor quality of agreed % of completed work orders
• Full compliance of work done as per SLA’s
• Correct numbers and type of equipment/ items procured in time to execute maintenance
• Proactive liaison with service providers, e.g. Eskom, Municipality to coordinate resources
• Managed Preventative Maintenance
• Uptime 98%
• Planning and scheduling of work orders in line with plant maintenance Best practice
• Scheduled preventative maintenance in accordance with Pragma
• Prioritizing and speedily finalization of job cards to reduce downtime
• Manage upgrading or improvements
• Proactive and continuous upgrading of services equipment in order to promote uptime/ efficiency
• Approval of designs and upgrades in accordance with needs analysis and required specifications
• Monitor compliance of subcontractors with terms and conditions of SLA
• Completion of project within agreed time frame and approved Budget
• Managed Quality
• Maintenance services in accordance with HACCP regulations, ISO and NOSA standards
• Monitor quality of agreed % of completed work orders
• Monitor compliance of subcontractors with terms and conditions of SLA
• Set quality standards and lead the team to achieve them 

MANAGE SERVICES

• Steam efficiency
• Water Usages
• Electricity maximum demand
• Waste water treatment & generation

BUDGETING & PLANNING:

• Compiled & Managed Operational Budget
• Compiled and submit budget in line with maintenance management strategy
• Manage unplanned overtime/manpower cost within parameters of approved budget
• Manage maintenance cost in line with approved budget
• Implement cost-effective systems of control over operating expenditures
• Procurement decisions based on operational needs and cost-effectiveness
• Managed Maintenance Services CAPEX
• Submit inputs for upgrade/ improvements in line with good manufacturing practices
• Capital expenditure to be within agreed timeframes and approved budget
• Full compliance with Lactalis Tender/BEE/Procurement policy and procedures 

HEALTH, SAFETY & ENVIRONMENT:

• Managed health, safety & environment
• Full adherence to all Safety & Health policies, procedures and legislation
• Full compliance with Environmental Management Plan
• Achievement of safety indices for department as agreed upon
• Reporting in line with NOSA standards
• Conduct risk assessment for all potentially dangerous upgrades/equipment maintenance services 

PEOPLE MANAGEMENT:

• Managed employee performance
• Monitor achievement of 60% physical work against paid hours (wrench time) and introduce measures to improved performance
• Set annual performance agreements with all team members
• Conduct informal & formal performance reviews in accordance with LSA Performance Management Policy
• Developed staff
• Develop Personal Development Plan (PDP) for each team member bi-annually
• Skills gaps identified annually and training needs submitted within specified time frame for inclusion in Lactalis WSP
• Coaching, counselling and mentoring of staff to meet operational requirements
• Recruited staff
• As per LSA Policies, Procedures, Guidelines, and authorization Charts
• Maintained discipline

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Required Skills

• Grade 12 or equivalent
• Must be certified as a Boiler Operator
• 3 year’s experiences as a qualified boiler operator.
• Experience on coal fired boiler and oil fired boiler.
• Good communication skills
• Basic computer skills – experience on semi-automated boiler control systems.
• Experience in basic boiler and stoker maintenance tasks.
• Good problem solving and decision making skills
• Willing to study after hours
• Willing to work shifts, long hours, overtime, weekends and public holidays
• Accuracy and attention to detail 
• Good problem solving skills 
• Assertiveness 
• The ability to work independently and under pressure
• Person must be able to work in a hot dusty & cold wet environment.

Duties & Responsibilities

• Operating, planning, organising and control of steam requirements for all the departments at the Ladismith Plant.
• To ensure that combustion coal is fed to the stokers constantly and that burnt ash is removed properly.
• To ensure that there are culinary quality of steam at all the time.
• Do safety inspections and tests every hour to ensure that the safe operation of these pressure vessels are adhere to.
• All administration tasks in the boiler house.
• Manage all day to day activities with regards to the boiler room standards which pertains to boiler safety checks, boiler efficiency control, TDS measurement and control, boiler feed water quality control, boiler fuel quality checks, cleaning of boilers and general housekeeping.
• Ensure that production departments are kept informed of any deviations to steam quality and supply
• Ensure at all times that safety procedures and operating standards are a priority and are adhered to
• Help to maintain safety and quality standards.

Quality:

• Adhere to quality and food safety standards as stated in SOP’s.
• Check Boilers and signed off that controls are completed.
• Partake in SGA’s to solve and prevent customer complaints.

Safety:

• Safety inspection to be done with safety representative.
• Report all dangerous situations and ask Fitter to generate job cards.
• Wear protective clothing, hearing protection and any other protection as required in production areas
• Have to wash their hands when entering the production area
• Wear the correct safety equipment: hearing protection, shoes. Ensure correct equipment is used.
• Must wear safety or gum boots
• Test all safety mechanisms on the equipment.
• Report all near misses and incidents.
• If it is expected to wear safety harness attached to a safe and stable point, when working on high level\
• It is necessary to wear protective equipment / cloths when working with chemicals 

Food Safety

• Reporting all non-conformances with specific reference to Food Safety to my supervisor

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Required Skills

• Bachelor’s degree (Business, Engineering or Supply Chain Management) such as Industrial Engineering or B.Com Logistics
• 5-8 years’ experience in a Supply Chain Planning or a Logistics environment
• Excel VBA, PowerBI, Qlik Sense, SQL, Python (or similar) is highly advantageous.
• Project Management experience advantageous
• Very strong interpersonal skills to work cross-functionally
• A continuous improvement mindset
• Ability to work independently

Duties & Responsibilities

• Generate weekly and monthly production plans for your respective category that is aligned with our stock build strategy. This plan must take the following into account: Production Capacity and Efficiency; Scheduled Maintenance, Sales Forecast Accuracy, Customer Service and Waste.
• Develop replenishment plans to ensure sufficient stock levels are kept at each regional DC to limit out of stocks while managing waste and space constraints.
• Form a sense of joint ownership with the industrial and commercial functions through the implementation of effective processes and communication channels.
• Ensure “On-Time-Delivery”, by maintaining close communication with relevant stakeholders and support “On-Shelf-Availability” through integrated support of company and customer service objectives.
• Consistently identify, outline and complete continuous improvement projects within your category timeously.

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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

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Required Skills

• Grade 12 or equivalent
• NQF3/ Second year Occupational certificate/ Diary Primary Processing certificate or equivalent 
• At least 3 year’s experiences within a food manufacturing environment (dairy)
• At least 2- 3 year’s experiences as an operator of a Stephan-,Cooker pot, Bosch, GBM1, GBM2, Sausage- and Flow wrap machine
• At least 2-3 year’s experiences in the production area of a process factory
• Knowledge of complex equipment and be able to operate all the equipment in the Process factory
• Basic computer
• 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
• Excellent communication skills at all levels
• Accuracy and punctuality essential
• Ability to work and make decisions under pressure
• Ability to operate in a very cold, warm, hot and dusty environment
• Honest, strong personal ethics and track record of working in a confidential environment
• Willing to perform Ad hoc tasks.

Duties & Responsibilities

• Inspection must be done on equipment after CIP and before production.
• Report any non-conformances
• Communicate with Blender room with regards to remote assistance
• Follow start-up procedure: heating and priming of lines, selecting circuits etc.
• Use correct parameters – record temperature, pressure, pump speed etc. on control chart.
• CIP of lines and circuits done at correct intervals and recorded
• Remove and clean filters
• Creaming tank levels monitored and correct
• Creaming tank CIP at correct intervals and inspected for cleanliness
• Flow panel connections to supply extruders are correct
• Control charts completed accurately at correct intervals.  Non-conformance indicated in red.
• Correct color washing equipment must be used. Hand and store correctly.
• Housekeeping
• Inspect cleanliness and hygiene of equipment and machines
• Inspect floors and walls for cleanliness and broken tiles
• Inspect higher level pipelines and wire ducts for cleanliness
• Sanitizing of area with foamed
• Complete pre- and after shift inspection for cleanliness and sign off.
• Main responsibilities will be to operate the UHT, Bosch, GBM2, GBM2, Stephan-, Cooker pot, Polly Clip/ V-Mag (Sausage line), S.O.S line
• Records must be done accurately every 30 min (frequency objective to change)
• To take full responsibility for Food safety and Quality
• Cleaning of the equipment during shift must be done
• Responsible for safety while on shift
• Must operate the equipment at the set target with regards to efficiency
• Cleaning of the immediate area must be done and must be clean at all times
• Collect samples of the product for each batch produced and identify it correctly
• From a people developing point of view you will be asked to learn to use other equipment as well
• General housekeeping must be at a high standard.
• Responsible for safety and food safety
• Must have done basic dairy training or training will be scheduled
• Wear protective clothing, hearing protection and any other protection as required in production areas
• Have to wash their hands when entering the production area
• Must wear safety or gum boots
• Must know to whom they have to communicate unconformities
• Written approval from the supervisor is required before entering confined spaces
• If it is expected to wear safety harness attached to a safe and stable point, when working on high levels
• It is necessary to wear protective equipment / cloths when working with chemicals
• They are not allowed to mix chemicals or use un marked chemicals containers in production areas
• Training will be provide where the need exist
• Have to make sure that equipment used in production is clean and sanitize to prevent microbial contamination

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Required Skills:

• Trade Test qualified as electrician with valid wireman's licence.
• SANS 10142-1 and additional amendments, MV switching, Installation electrician and Master electrician.
• At least 5 year’s experiences in the FMCG production environment as an Installations
• Sound knowledge of industrial services pertaining to FMCG production plant Electrical reticulation,
• Electrician, Boilers, Refrigeration, Waste Water, Water, Compressed Air and Electrical Reticulation
• Sound knowledge of mechanical experiences
• Must be willing to work shifts, weekends, public holidays, and overtime.
• Self-motivator with good planning and organizing skills.
• Person must not be afraid of heights.
• Must be physically strong and fit.
• To be accurate and have a sharp sense of punctuality.
• To be reliable, trustworthy, pro-active and energetic
• Willing to learn.
• Attention to detail.
• Willing to perform Ad hoc tasks.

Duties & Responsibilities

• Reticulation work in all the departments.
• Inspections of all electrical distribution and panels.
• Installation of medium and low voltage equipment.
• Assessing and improving electrical system for increased demand such as large applications and projects.
• Monitor consumption of daily usage of electricity.
• UPS supply and distribution.
• Monitor and repair power factor correction equipment.
• Testing electrical systems for safety, quality, continuity, earthing and compliance to SABS 0142-1
• Ensure all people, animals and property are protected from hazards that can arise from the operation of an electrical installation under both normal and faulty conditions.
• Build electrical control panels.
• General electrical equipment, distribution, and lights maintenance.
• Job cards and maintenance schedules.
• Certification of single and three phase electrical installations and issuing of Certificates of Compliance
• Comply with health and safety regulations.
• Adhere to NOSA and ISO 45000 implementation.