Fryma/Mayonnaise Operator at Golden Oil Industries Limited

Responsibilities

• CIP and Machine Setup: Conduct thorough Clean-in-Place (CIP) procedures before production, ensuring the Fryma machine and other production lines are impeccably clean and sanitized. Set up machines, including calibration and cleaning processes, to initiate the production cycle.
• Mayonnaise Production: Oversee the mixing of mayonnaise, supervising the production process meticulously. Monitor and maintain parameters such as temperature, speed, and other essential variables to ensure consistent and high-quality production.
• Quality Control and Compliance: Enforce rigorous quality and food safety checks in compliance with Standard operating procedures (SOPs). Uphold the highest standards of product quality and safety throughout the production process. Ensure accurate labelling and batch recording.
• Maintenance and Troubleshooting: Perform routine preventative maintenance and basic troubleshooting on operating equipment to ensure uninterrupted production. Address minor issues promptly to prevent downtime.
• Housekeeping and Sanitation: Take responsibility for good manufacturing practices (GMP), housekeeping, and sanitation duties as required. Maintain a clean and organized production area, ensuring all equipment and utensils are sanitized before and after use.
• Record Keeping: Maintain accurate daily records and logs detailing production activities, machine parameters, and quality control checks. Provide detailed and organized documentation of all processes.
• Manpower Supervision: Supervise and coordinate all manpower involved in the mayonnaise production line. Ensure efficient teamwork, provide necessary training, and address any personnel-related issues promptly.

The Person

• BSc/HND or ND equivalent; additional technical education or certification in food processing is a plus.
• Proven experience as a Mayonnaise Operator or in a similar role within the food manufacturing industry, with a strong focus on machine setup and operation.
• In-depth knowledge of mayonnaise production techniques, equipment, and mixing processes.
• Expertise in Clean-in-Place (CIP) procedures and equipment sanitization.
• Strong understanding of Good Manufacturing Practices (GMP) and food safety regulations.
• Analytical and numerical skills: the ability to perform mathematical calculations (add, subtract, multiply, divide) in different units of measurement.
• Excellent communication skills and ability to lead and supervise a team effectively.
• Age between 35 – 40 years of age.