To manage a production shift from raw product at intake to finished product. To run a shift efficiently and operate equipment at design capacity. Product produced within customer specification and wastage kept to a minimum. Achieve required extractions and milling gain. Ensure that food safety, health, and safety standards maintained as per FSSC 22000 and OHS act. Manage and develop an efficient well-disciplined workforce.
Required minimum education/Training and Work Experience:
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