Main Purpose of this role:

Lead the sorting and preparation process with maximum effectiveness complying to policies,     

procedures and standards consistently.

Min Requirements:

• Matric
• Matric Matric Maths and Science or N3 plus National Certificate in Food and Beverage Packaging Operations
• Induction and in-house combined with Team Leader training
• Full competence within this role would typically be developed over a period of 6 months to a year with Team Leading experience

Knowledge:

• Of the standard operating procedures for the sorting and preparation process,
• knowledge of working instructions, HACCP and GMP Principles and practices, health and safety procedures.
• Knowledge of the process, product, packaging requirements, raw materials, quality procedures, maintenance procedures, cleaning procedures, health and safety procedures,

Skills:

• Ability to operate and control the sorting procedure.
• Ability to follow cleaning and CIP procedures, Continuous process minding.
• Operate the process, Prepare and start up equipment, Conduct changeovers and first line maintenance, Follow cleaning and CIP procedures, and shutting down of equipment.
• Basic technical skills, Basic mechanical skills. Mathematics and numeracy, Continuous process minding.

Purpose of the position:

Stock is replenished for static bins on a continuous basis as per standard work procedures and the team are supported to ensure that the picking and loading deadlines are achieved

Preferred Requirements:

• Matric
• Certificate in stores and stock control
• Reach Truck licence

Knowledge:

• Specific product knowledge, the ability to recognize the product.
• Full understanding of the standards operating procedures for the Stores
• Full understanding of stock control principles and practices
• Full understanding of the FIFO principles and practices
• Full understanding of the picking and replenishing procedures for Static Bins in Stores
• Health and Safety principles and Practices, Housekeeping principles, practices and Standards
• Product Quality specification, understanding and the ability to recognise products that does not meet the quality specifications.

Purpose of the position:

Operate and lead a plant team to achieve product quality, maximum throughput while minimizing waste and ensure continuous improvement initiatives are implemented.

Minimum Requirements:

• Matric Maths and Science or N3
• National Certificate in Food Processing
• Diploma in Production Management
• Leadership/Management Training
• Full competence within this role would typically be developed over a period of 2 - 3 years
• 6 months – 1year from Diploma level in dairy processing role, Team leader/supervisory experience needed

Knowledge:

• Food/Fruit Processing and Technology
• Knowledge of the practical application of fruit processing and technology
• This includes applying principles, techniques, procedures, and equipment for the production of food products
• Production and Processing
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture of food products
• Knowledge of the process, product, processing requirements, maintenance procedures, cleaning procedures, health and safety procedures, HACCP, ISO and general manufacturing practices

Skills

• Monitoring/Assessing
• performance/development of product make improvements or take corrective action on the processing thereof.

Purpose of the position:

A maintenance procurement administrator manages the procurement of maintenance-related goods and services, coordinating with suppliers and internal departments to ensure timely delivery and compliance with company policies.

Key responsibilities:

processing purchase orders, negotiating with vendors, maintaining accurate records and contracts, monitoring supplier performance, and managing inventory to support maintenance operations and control costs. Control the recording/checking, capturing and verification of all Purchase order related transactions. This role requires strong organizational skills, attention to detail, and the ability to follow safety and operational procedures.

Minimum Requirements:

• Matric or equivalent qualification
• Proficiency in English.
• Experience in a similar role is often beneficial.
• Strong organizational and attention-to-detail skills.
• Certificate in Business Administration, Management or Maintenance/Engineering
• Procurement

Knowledge

• ERP Management System knowledge Inventory management understanding of basic principle.
• Intermediate proficiency in using information (ERP) management software Demonstrates solid knowledge and ability,
• and can apply the competency, with minimal or no guidance, in the full range of typical situations

Skills

• Mathematics, Administration and management knowledge

Main Purpose:

Operate and lead a plant team to achieve product quality and maximum throughput while minimizing waste, ensure continuous improvement initiative awhile doing so.

Minimum Requirements:

• Matric Maths and Science
• N3 plus National Certificate in Food Processing
• Diploma in Production Management
• Leadership/Management Training
• Full competence within this role would typically be developed over a period of 2 - 3 years
• 6 months – 1year from Diploma level in dairy processing role, Team leader/supervisory experience needed

Knowledge:

Food Processing and Technology — Knowledge of the practical application of fruit processing and technology. This includes applying principles, techniques, procedures, and equipment for the production of food products Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture of food products Knowledge of the process, product, processing requirements, maintenance procedures, cleaning procedures, health and safety procedures, FSSC 22000 and general manufacturing practices.

Skills:

Monitoring/Assessing performance/development of product make improvements or take corrective action on the processing thereof.

Purpose of the Job:
To operate and maintain packaging line to achieve maximum effectiveness at minimum cost, meet production requirement as per production plan.

Preferred Requirements:

• Matric with Maths and Science
• or N3 plus National Certificate in Food and Beverage Packaging Operations
• Team Leader training

Knowledge:

• Good Manufacturing Principles and practices
• HACCP Health and Safety, Process, product and packaging materials specifications
• Machine Start-up, change over, shut down best practices.
• Clean in place principles and procedures.

Skills:

• Prepare and start up equipment.
• Conduct machine changeovers and first line maintenance
• Follow cleaning and CIP procedures, and shutting down of equipment
• Basic computer skills
• Basic technical skills
• Basic mechanical skills
• Mathematics and numeracy
• Continuous process minding
• Ability to do Fault finding on packaging machines

MAIN PURPOSE OF THE JOB:

To provide testing service to production, by performing all analytical and chemical tests on the final products, in-process QC monitoring samples and the factory to monitor compliance with food safety.

Preferred Requirements:

• Matric (Gr.12)
• National Diploma in Food Technology or Food Science or Dairy Specific Diploma
• Full competence in this role is typically developed over a period of 1 - 2 years with relevant induction and in-house training.

Knowledge:

• Knowledge of HACCP, GMP
• World class manufacturing and quality practices and models
• Specific product and process knowledge
• Testing methods and tools used in Analytical testing, Problem Solving Tools.

Skills:

• Ability to maintain Quality Management and Quality Control systems in line with best practice
• Planning and organizing, QC skills and use of apparatus • Problem solving - critical thinking
• Decision-making
• Change Management
• Collect, analyse, organize and critically evaluate information
• Conflict handling
• Computer Skills
• Customer service

Main purpose of the job:

To provide a service to production by testing and checking products to ensure that specifications are met consistently.

Preferred Requirements:

• Matric with Maths and Sciences
• NQF Training and training on product specification and testing methods
• Full competence in this role is typically developed over a period of 1-2 years with relevant induction and in-house training.

Knowledge:

Knowledge of Food Safety, GMP, Basic Food Technology Practices, Specific Quality Controls (product specification and process specification and knowledge), Mathematics, Good Laboratory methods

Skills:

• Ability to collect samples and test and interpret results
• Ability to carry out aseptic sampling techniques and analysis in line with best practices

Qualification Required:

Diploma in operations management or Production management.

Preferred Minimum Requirement:

• Computer Literate (MS Office)
• Strong Administrative Skills
• No work experience required
• Own Transport will be advantageous
• Be a South African Citizen

What is in it for you?

• A 12-month Internship opportunity
• Continuous coaching, mentoring and on-the-job training.
• Work exposure within the Dairy industry
• No working Experience Needed
• Monthly Stipend

Key Behavioural Competencies

• Self-motivated and have a strong drive to achieve goals
• High level of integrity, confidentiality, and responsibility
• Good interpersonal skills
• Have a positive, friendly and customer centric attitude
• Be prepared to take on challenges
• Be prepared to perform after hours duties when required
• Attention to detail
• Good organisational skills
• Good communication skills
• Problem solving skills
• Adaptability
• Time Management

Main purpose of the job:

To co-ordinate and control all activities pertaining to the effective functioning of the Quality Assurance systems including document control and auditing.

The main function of a quality assurance system administrator is to ensure that the quality management system is implemented and maintained in accordance with relevant quality and food safety standards and regulations, and to ensure that products processed and packed met or exceeds our customers expectation and regulatory requirements whilst continually working towards improving quality and operational efficiency.

This involves:

• Developing and implementing quality policies, procedures and practices to ensure customer, statutory and regulatory requirements are met.
• Establish and maintain the document control system including document version control, change of control and record keeping.
• Assess quality management system by conducting internal audits and identifying areas for improvement.
• Review supplier specifications and customer product specifications to ensure compliance to customer requirements.
• Facilitate and organise training on quality systems and procedures for all levels of staff.
• Monitor and analyse key performance indicators (such as: customer complaints, hygiene audits, redzone and dump, micro non-conformances) to identify trends, risks and opportunities for improvement.
• Promote quality and food safety culture by working with production and other service departments to create continuous awareness.
• Stay up to date with changes in quality standards and regulations to ensure that quality management system remains current and complaint.

Preferred Requirements:

• Matric (Gr.12)
• BSc Food Science or National Diploma /Degree Food Technology
• Quality and food safety management systems certificate
• Lead Auditors Certificate
• Preferably a SAACTA Accreditation

Knowledge:

Food Safety Management Systems i.e. FSSC 22000- Knowledge of Food Safety standards and legislation. Internal Auditing – Knowledge of internal auditing processes and practices for food manufacturing environment.

Production and processing- Knowledge of raw materials, production process, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessments, meeting quality standards for services, and evaluation of customer satisfaction.

• Food Safety standards-Knowledge of Food safety standards and legislation. (HACCP/ISO principles) Internal auditing. -Knowledge of internal auditing processes and practices for food manufacturing environment.

Sensory Evaluation-Knowledge of methods to conduct taste tests and score products according and consistently. Knowledge of Woolworths specific procedures and practices for sampling of food products. Knowledge and understanding of WW specific processes, practices and standards to handle customer complaints.

Fair Cape Specific Processes and Practices-Knowledge of specific job-related internal processes and practices, such as RTM. Customer complaints, Document management, Reporting Systems.

SQA Programmes- Knowledge of required documents from supplier as per Supplier quality assurance programme.

Customer, legal and statuary related requirements pertaining to Dairy and related raw materials and packaging- Knowledge of Raw material handling and risks associated to raw materials. production processes, quality control and Quality Assurance processes.

Skills:

Evaluating Information to Determine Compliance with Standards- Using relevant information and individual judgement to determine whether events or processes comply with processes, regulations, or standards.

Documenting/Recording Information- recording, storing, or maintaining information in written or electronic form.

Auditing Skills- the ability to monitor and recognise out of specification data or control points.

Administration skills- ability to translate information into practical document formats