Minimum Requirements :Matric / Grade 12 Minimum 3 years operational or technical experience within a production/manufacturing environment Food Safety knowledge, specifically FSSC 22000 Good understanding of production processes and quality standards Ability to work under pressure in a fast-paced environment Good communication and teamwork skills Strong attention to detail and problem-solving ability Preferred Skills & Competencies: Knowledge of GMP and food safety standards Ability to manage production processes efficiently Good organisational and time management skills Safety conscious and quality driven Reliable, responsible, and able to work independently Key Responsibilities: Operate and monitor blue zone processes and pot operations. Ensure batches are processed according to Act 36 methods and production parameters. Monitor and control CCP and oPRP requirements. Ensure recipes and batch instructions are correctly followed. Apply correct cooking times to maximise pot turnaround efficiency. Maintain product quality according to required specifications. Ensure efficient loading and turnaround of pots. Maintain housekeeping and GMP standards within the blue zone area. Promote and follow health and safety procedures at all times. Communicate effectively with production teams and management. Supervise and coordinate team activities where required. Report and assist in resolving non-conformances and operational issues. Follow equipment operating procedures and report any breakdowns or faults. Perform additional duties as required by management.