To operate, monitor and maintain production machinery safely and efficiently to ensure the consistent production of high-quality bakery products in accordance with production plans, food safety standards and operational procedures.

• Machine Operation

  • Operate production machinery in accordance with standard operating procedures (SOPs).
  • Set up machines for production runs and perform product changeovers.
  • Monitor machine performance to ensure efficient and uninterrupted production.
  • Adjust machine settings to achieve required product specifications and minimise waste.
  • Ensure machinery is started up and shut down safely.

  Production Performance

  • Achieve daily production targets while maintaining product quality.
  • Monitor production output and identify opportunities to improve efficiency.
  • Reduce downtime by responding promptly to machine stoppages and escalating technical issues where required.
  • Accurately complete production records and operational documentation.

  Quality Assurance

  • Conduct routine quality checks throughout the production process.
  • Ensure products meet company quality specifications and food safety requirements.
  • Identify and isolate non-conforming products and report deviations immediately.
  • Maintain compliance with Good Manufacturing Practices (GMP), HACCP and quality management systems.

  Equipment Care

  • Perform routine equipment inspections before and during operation.
  • Carry out basic troubleshooting and first-line maintenance within authorised limits.
  • Report mechanical or electrical faults promptly to the maintenance department.
  • Maintain equipment in a clean and operational condition.

  Health, Safety and Environmental Compliance

  • Comply with all company health and safety policies and procedures.
  • Wear the required personal protective equipment (PPE).
  • Report unsafe conditions, incidents and near misses immediately.
  • Promote a safe working environment and participate in safety initiatives.

  Housekeeping

  • Maintain high housekeeping standards in accordance with 5S principles.
  • Clean machinery and workstations according to sanitation schedules.
  • Ensure work areas remain organised and free from hazards.

  Teamwork and Continuous Improvement

  • Work collaboratively with Production Attendants, Team Leaders and Maintenance teams.
  • Assist in training new employees where required.
  • Participate in continuous improvement initiatives aimed at improving productivity, quality and safety.
  • Communicate operational issues and improvement opportunities effectively.

• Qualifications

  • Grade 12 (Matric) or equivalent.
  • Higher qualification is Production or Manufacturing will be advantageous

  Experience

  • Minimum of 1–2 years' experience operating machinery in a manufacturing or FMCG environment.
  • Experience within a bakery or food manufacturing environment is advantageous.

  Knowledge

  • Machine operating principles.
  • Good Manufacturing Practices (GMP).
  • HACCP and food safety standards.
  • Basic mechanical troubleshooting.
  • Workplace health and safety requirements.

  Skills and Competencies

  • Technical aptitude.
  • Attention to detail.
  • Problem-solving ability.
  • Quality orientation.
  • Ability to work under pressure.
  • Good communication skills.
  • Teamwork and collaboration.
  • Planning and organisation.
  • Adaptability.
  • Accountability.

  Physical Requirements

  • Ability to stand for extended periods.
  • Ability to lift and handle materials within safe manual handling guidelines.
  • Willingness to work shifts, weekends, public holidays and overtime as required.
  • Ability to work in a fast-paced manufacturing environment.

  Key Performance Indicators (KPIs)

  • Machine uptime and availability.
  • Production output against target.
  • Product quality compliance.
  • Waste and scrap reduction.
  • Downtime management.
  • Food safety and GMP compliance.
  • Safety performance.
  • Housekeeping standards.
  • Accuracy of production documentation.