Main purpose of the job:

To prepare, cook and fill fruit pulp base according to the recipes and to ensure the product meets the final product specification.

Preferred Requirements:

• Matric with Maths and Science
• Certificate in Food Processing
• In-house induction training, work procedures, policies, and standards
• Full competence in this role is typically developed over a 12 month period with induction and in-house training

Knowledge

• Knowledge of operating procedures and work instructions for the area,
• Knowledge of HACCP, GMP and Allergen product principles and practices, Health, and safety procedures.
• Product and process specific knowledge, raw materials, quality procedures, cleaning procedures, Understanding and interpretation of basic process control.
• Principles of and understanding of processing equipment, Clean in Place (CIP) procedures

Skills

• Prepare for the process.
• Operate the process.
• Continuous process minding and following cleaning and CIP procedures.

Main purpose of the job:

To operate the fresh milk, pasteurise plant efficiently, with minimum waste while delivering the right quantity and quality product to the production facilities.

Preferred Requirements:

• Matric
• Learnership in Milk pasteurising plant
• Full competence in this role will typically be developed over a 2-year period with internal learnership.

Knowledge

• Principles and practices of pasteurisation
• Knowledge of the CIP practices and principles,
• Cleaning procedures
• Compliance standards
• Quality control procedures and workflow in own area
• Basic waste management

Skills

• Operating and monitoring skills
• Ability to interpret and carry out work instructions
• Basic instrumentation
• System fault finding

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
• 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, Basic Food Technology Practices, Specific product specification, process specification and Knowledge

Skills:

• Ability to collect samples, test accurately and interpret results
• Record and communicate accordingly.

Purpose of the position:

Manage the Inbound Logistics, Warehouses and Reverse Logistics flow of materials of DC and FCF Warehouses.

Preferred Requirements:

• Matric (Gr. 12)
• Certificate in Logistics OR Supply Chain Management OR Warehouse Management

Knowledge

• Knowledge and understanding of Warehouse Management and Supply Chain principles
• Administration and management Knowledge
• Customer Service
• Inventory management
• Personnel and human resources practices
• Basic Production and processing knowledge
• Audit compliance
• HACCP, ISO, GMP, OHS, Supplier agreement concept

Skills

• Intermediate computer skills
• Administration skills
• Analysis and interpretation of information
• Problem identification and Basic accounting
• Monitoring, Conflict handling, Negotiation Skills

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

Purpose of the position:

An Inbound Coordinator in the FMCG (Fast Moving Consumer Goods) industry is responsible for overseeing the smooth and efficient flow of incoming shipments and materials into a warehouse or distribution centre. This includes coordinating with suppliers, handling documentation, and ensuring compliance with relevant regulations. They also play a key role in maintaining accurate inventory records, oversee staffing and the training of staff and resolving any issues related to inbound logistics. Skills required leadership, effective communication, problem solving and strong organisational skills.

Minimum Requirements:

• Matric
• Degree/Diploma with some financial components would be beneficial
• Degree/Diploma: Logistics OR Supply Chain Management OR Warehouse Management

Knowledge

• Understanding of Warehouse Management and Supply Chain principles
• Administration and management Knowledge
• Customer Service
• Inventory management
• Personnel and human resources practices
• Basic Production and processing knowledge
• Audit compliance, HACCP, ISO, GMP, OHS
• Supplier agreement concept
• Service level understanding between departments

Skills

• Intermediate computer skills
• Administration skills
• Analysis and interpretation of information
• Problem identification and Basic accounting
• Monitoring
• Conflict handling
• Negotiation Skills

Main purpose of the job:

To manage and lead team members in order to ensure maximum utilisation of production facility all equipment, raw and packs/materials and labour to produce quality products at the lowest possible cost.

Preferred  Requirements:

• Matric
• National Diploma: Food Technology/Production Certificate or Diploma,
• National Certificate in Food and Beverage Packaging Operation
• Technical Qualification
• Team Leader / Management / Supervisory Training essential
• Full competence within this role would typically be developed over a period of 5 years from a Matric level or 1 -2 years from a diploma level.
• Team leading / Management experience essential.

Knowledge

• Engineering/Mechanical, Material requirement planning, Plant capacity and overall equipment effectiveness (OEE), Product and process specific knowledge
• Knowledge and interpretation of advance process control, Principles of microbiology, biochemistry, understanding of processing equipment, Clean in Place (CIP) procedures, HACCP, waste management, GMP quality control and quality assurance, raw material functions, intermediate knowledge instrumentation, system fault finding, health and safety practices, food legislation

Skills

• Managing and leading teams towards high performance
• Implementation of World Class and Lean Manufacturing processes and structures
• Controlling equipment and processes
• Monitoring processes
• Materials and surroundings
• Fault finding
• Communicating with supervisors and team members
• Assessing the resources required to perform a work activity.
• Scheduling work activities, testing, Leadership ability, Training skills

Main purpose of the job:

To promote quality throughout the organisation by assuring compliance to an effective food safety and quality management system and the continuous improvement of our processes through the facilitation of problem solving and the process of change

Preferred Requirements:

• Grade 12
• BSc Degree, Chemistry or Biochemistry or Microbiology or Food Science/ Food Technology plus Additional Qualification: Total Quality Management Certificate
• Preferably Further Management Qualification: Post Graduate Management Diploma or MBA
• Full competence in this role is typically developed over a period of 5-7 years with management training and experience

Knowledge:

• Knowledge of FSSC 22000, ISO, HACCP, PRP’s, Food Technology, World class manufacturing and quality practices and models
• Specific product and process knowledge
• Personnel and human resources practices
• Management systems
• Administration and Management
• Problem Solving Tools
• Budgets
• Basic accounting
• Mathematics
• Audit Compliance
• Handling of Disciplinary enquiries, BCEA, LRA

Skills

• Quality Management and Quality Control systems development and implementation in line with best practice
• Managing and leading teams towards high performance
• Planning and organizing
• QC skills and use of apparatus
• Problem solving - Critical thinking, Decision-making, Change Management, Strategic thinking, Collect, analyse, organise and critically evaluate information, Conflict handling, Basic accounting principles, Advanced Computer Skills, budget development and management, Leadership and Communication skills, Presentation skills, Customer service, Audits, Administration Management, Systems Analysis

Main purpose of the job:

Manage all operations within the production facility by planning, directing and coordinating all daily operational activities. Formulating and implementing policies, managing the optimum utilisation of plant equipment, raw materials, and human resources. Ensuring that all products are produced safely to the highest standard of quality and meeting customer specifications.

Preferred Minimum Requirements:

• Matric
• Tertiary Qualification: Food Technology/Production Management /Supply Chain Management/Finance/Engineering/Quality
• Minimum of 5 years managerial experience

Responsibilities

• Production Planning: Developing detailed production schedules to meet demand and minimize downtime.
• Managing Operations: Overseeing daily operational activities to ensure that production processes run smoothly and efficiently.
• Quality Control: Implementing and monitoring quality control procedures to ensure products meet safety and quality standards.
• Resource Management: Managing the use of raw materials, equipment, and human resources to optimize production efficiency and reduce waste.
• Policy Implementation: Establishing and implementing policies and procedures to maintain compliance with industry regulations and standards.
• Team Leadership: Leading, training, and motivating staff to achieve production goals and maintain a safe working environment.
• Cost Management: Monitoring production costs and implementing cost-saving measures to stay within budget.
• Process Improvement: Continuously seeking ways to improve production processes, enhance product quality and increase efficiency.
• Problem-Solving: Addressing and resolving any issues that arise during the production process to minimize disruptions.
• Administration: Ensure administrative procedures are performed, and documents are traceable.
• Reporting: Preparing and presenting reports on production performance, including metrics on efficiency, quality, costs, safety, and people.
• People Management: Ensure people management processes are implemented and managed - workforce planning, recruitment, and selection, learning and development, performance management and employee relations, etc. effectively, in line with organizational policies, procedures, and improvement initiatives.
• Ensure a Safe and Healthy Working Environment: Developing and implementing production safety procedures and systems in line with Group OSHACT and NOSA policies and practices.
• Risk Management: Identifies risks in the production facility.
• Fair Cape Way: Provide leadership to the team, defining objectives to be achieved by the department and creating an environment conducive to effective teamwork and innovation.

Skills

• Insight – Demonstrates deep understanding and awareness to anticipate challenges and opportunities.
• Strategic Thinking – Analyses complex situations and develops long-term, effective solutions.
• Adaptability – Adjusts to changing circumstances with a positive and flexible approach.
• Information Sharing – Ensures individuals have the relevant information to make informed decisions.
• Decisiveness – Makes timely and effective decisions, even in uncertain situations.
• Drive & Resilience – Maintains optimism and persistence in the face of challenges, always seeking solutions.
• Accountability – Takes ownership of actions and holds others responsible for their commitments.
• Building Trust – Fosters confidence among stakeholders through transparency, integrity, and reliability.
• Effective Communication – Conveys ideas clearly and persuasively, both verbally and in writing.

Purpose of the Job:

To promote quality throughout Fruitique by assuring compliance to an effective quality management system and the continuous improvement of processes through the facilitation of problem solving and the process of change management

Preferred Requirements:

• BSc Degree,Chemistry or Biochemistry or Microbiology or Food Science/Food Technology Diploma
• Additional qualification: Total Quality Management Certificate, HACCP Certificate, Management Certificate.

Knowledge:

• Knowledge of ISO, HACCP, GMP, Food Technology, World class manufacturing and quality practices and models
• Specific product and process knowledge
• Personnel and human resources practices
• Management systems
• Administration and Management
• Problem Solving Tools
• Budgets, Basic accounting, Mathematics
• Operations management
• Audit Compliance, BCEA, LRA

Skills

• Quality Management and Quality Control systems development and implementation in line with best practice
• Managing and leading teams towards high performance
• QC skills and use of apparatus
• Collect, analyse, organise and critically evaluate information
• Conflict handling
• Basic accounting principles
• Advanced Computer Skills
• Budget development and management
• Presentation skills
• Audits
• Administration Management
• Project management skills
• Systems Analysis