Required Skills<\/p>\n
\tNQF 7 degree in Chemical Engineering \/ Food Science & Technology
\n\tMinimum of 5 year\u2019s experiences in FMCG
\n\tPlanning, organizing and staff motivation skills.
\n\tExposure to or sound knowledge of the production environment is essential.
\n\tGood knowledge of the manufacturing processes.
\n\tGood knowledge of “mass balancing” of fat and protein. (Losses)
\n\tKnowledge of flows and losses.
\n\tKnowledge of CIP systems.
\n\tAttention to details is very crucial for the role.
\n\tWilling to work long hours, shifts, overtime, weekends, and public holidays.
\n\tAptitude for figures.
\n\tAssertiveness, analytical thinking, and good problem solving and time management skills.
\n\tAccuracy and attention to detail.
\n\tAbility to work under deadline pressure.
\n\tHigh stress tolerance and ability to work in a fast-paced environment.
\n\tAbility to handle a variety of assignments simultaneously.
\n\tTraveling to different plants.
\n\tAbility to work independently as well as part of a team.
\n\tKnowledge of BPCS will be advantages.
\n\tEffluent management will be advantages.<\/p>\n
Duties & Responsibilities<\/p>\n
\tInvestigating loss point and evaluation of milk.
\n\tPreparing action list and follow-up on GMP losses.
\n\tEntering the data on GMP system and to produce the accurate GMP recording on the system.
\n\tFollow up the COD analysis every day and prepare the actions for each high COD value.
\n\tControlling the control map of FT120 and checking FT120 to hand method sample for the mat and fat.
\n\tTrack GMP losses and improve on GMP results.
\n\tInspections and validation on equipment
\n\tManaging the \u201cMass balance & Fat protein\u201d losses and gains.
\n\tManage the consumption of raw materials for each week and month-end, aligned to shopfloor.
\n\tImplement FSSC requirements in the departments<\/p>\n
Closing Date<\/p>\n
\t2025\/07\/11<\/p>\n
go to method of application \u00bb<\/p>\n
Apply via company website ( ) or<\/p>\n
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