Vacant Jobs 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

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Job Description    

• Join Lactalis at our Bonnievale Plant in the White Mould department, where the main responsibilities include managing the team, ensuring material availability, driving line efficiencies, overseeing waste management and prevention, and conducting stock counts. Successful candidates must have at least 3 years of relevant experience in a food manufacturing environment and 2–3 years in a supervisory role. An NQF4 diploma is required, along with fluency in English and computer literacy

Required Skills    

• 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    

• Picking of Packaging for production line
• Managing losses and reworks
• Daily Completion of Shop Orders
• Daily Stock Counts
• Daily Investigation of packaging and shop order variants
• Do quality checks during shifts, and react on non-conformances
• Manage all production lines to achieve 70% on efficiencies
• Keep rework generation below 3.5% and pig feed below 1%on all lines.
• Make sure you always have enough cheese according to the demand of the recipe.
• Monitor temperatures of blast chiller and spiral chiller daily.
• This action include reworks, pig feed etc.
• Monitor age of cheese vs recipe requirements
• Check that the amount of cheese added in batches for cooking purpose
• Check if powders are weighted off correctly.
• Monitor the recipes and assure that all products cooked comply with company standards.
• Monitor if dud detector, x-ray machine and check if it was calibrated on during the shift.
• After CIP or when there is no production make sure all grinders, Stephan cookers, filling machines are manually clean Daily during CIP
• Monitor cleaning by doing cleaning checks daily
• Monitor FTE’s daily
• Ensure daily cleaning of all equipment in the Spreads department
• 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!
• 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 chemistry and production results.
• Prepare the weekly shifts analysis and production planning.
• Monitor total off-cuts, samples, reworks, pigfeed and COD’s daily
• 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
• Ensure sensory evaluations are done as per operational procedures, and that your department comply with standards

Closing Date    

• 2025/12/01

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Job Description    

• Join Lactalis at our Bonnievale Plant in the Cheese department, where your main responsibilities will include planning and scheduling cheese production, ensuring quality standards, maintaining machinery, and managing staff to maximize productivity.
• Candidates must have at least 3 years of relevant experience in an FMCG environment, demonstrate solid knowledge of cheese-making, and possess strong supervisory skills.
• The role requires compiling and managing production results while ensuring full compliance with Safety and Health policies, procedures, and legislation. Fluency in English, computer literacy, and proficiency in Excel are essential.

Required Skills    

• Grade 12 or equivalent qualification.
• NQF4 Dairy Manufacturing Technology (Cheese) or S3 Dairy qualification in cheese making.
• At least 3 years’ experience in a supervisory role.
• Computer literate.
• Ability to manage and build a successful team.
• Strong interpersonal understanding and organizational awareness (advantageous).
• Knowledge of complex equipment and ability to operate all machinery in the cheese factory.
• Good communication and interpersonal skills.
• Willingness to work overtime, weekends, and public holidays.
• Willingness to study long hours independently.
• High accuracy and strong sense of punctuality.
• Reliable, trustworthy, proactive, and energetic.
• Ability to work well with people.

Duties & Responsibilities    

• Schedule bulk cheese production into daily, weekly, and monthly vats based on forecast figures from Head Office.
• Compile the yearly budget and LSA Forecast when required.
• Manage the department budget effectively.
• Analyze production results continuously to meet or exceed goals for quality, quantity, yield, and grading.
• Communicate departmental goals and focus points to the team during meetings.
• Ensure maintenance work requests (job cards) are completed.
• Lead, coach, and discipline subordinates when necessary.
• Manage the department through the BPCS system.
• Complete monthly cycle counts.
• Review INV019/GMP Reports and explain deviations when necessary.
• Ensure ISO, HACCP, and NOSA procedures are updated and adhered to.
• Schedule training sessions or renewals to maintain compliance with ISO, HACCP, and NOSA standards.
• Ensure minimal findings during official audits (SABS, Woolworths, Pick ‘n Pay).
• Ensure waste is only dumped at the designated dumping site.
• Record product waste per shift.
• Monitor daily usage of chemicals and water.
• Perform yield monitoring and make necessary adjustments.
• Check CIP (Cleaning in Place) processes.
• Prevent shift changes if the workplace is not clean.
• Ensure pre-cooling and conveyors are clean.
• Verify previous day’s production with a physical count.
• Maintain quality and safety systems.
• Conduct cheese grading.
• Perform daily mass balance and GMP checks.
• Open towers weekly.
• Update work instructions when needed.

Closing Date    

• 2025/12/01

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Job Description    

• Join Lactalis at our offices in Stellenbosch and take on the role as IT Specialist. The role is a link between IT Systems, Sales and training.
• This role will be responsible for implementing new modules/functionality across South Africa and Austral Africa (AA).

Required Skills    

• Team oriented individual that can work well within an Agile team setup and lead change in Business Process Improvement

Closing Date    

• 2025/12/04

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Job Description    

• Join Lactalis SA, a Top Employer in South Africa, at our offices in Stellenbosch, Western Cape.
• Lead the development and implementation of the brand strategy to deliver the company objectives and take on the role as Brand Manager-Cheese 

Duties & Responsibilities    

• Lead Projects and develop and manage close working relationships with relevant stakeholders

Closing Date    

• 2025/12/04