Platform Forklift Driver (Night Shift)

Deli Spices; Wes-Kaap; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Deli Spices, a South African producer, is seeking an experienced professional to drive cost reduction while ensuring raw materials are available on time for packing lines. The role emphasizes food safety, HACCP compliance, and adherence to quality and environmental standards within a busy production facility.

The incumbent will manage resources, oversee maintenance coordination with the maintenance department, and lead health and safety practices.

Qualifications

• Matric and at least 1 year experience in Food Manufacturing/Processing or Warehousing.
• A valid FLT (Counterbalance) driver license.
• Good systems knowledge – Excel (intermediate/advanced); Outlook advantageous.
• Good knowledge and experience of HACCP in a regulated environment.
• Focused on delivering quality products on time within a regulated food environment.
• Excellent management and leadership skills.

Responsibilities

• Drive cost reduction while optimizing resources and meeting requirements.
• Ensure packing lines are supplied with raw materials in right quantity and quality at the right time.
• Adhere to receiving, handling, storage and decanting policies for raw materials and packaging.
• Complete handover reports with blending for blended batches and verify batches per job card.
• Manage location and condition of hopper and bulk bags and ensure proper flow.
• Control allergens and manage waste and non-value activities; reduce idle time.
• Lead safety, quality, environmental and health initiatives; ensure housekeeping per Cleaning Schedule.
• Identify and communicate discrepancies and resolve internal queries promptly.

Skills

Interpersonal skills

Communication

Leadership

HACCP knowledge

Education

Matric

Tools

Excel

Outlook

Job description

• Drive cost reduction whilst optimizing resources and meeting resource requirements continuously.
• Ensure packing lines are supplied with raw materials in the right quantity of the right quality at the right time to meet production and operational needs.
• Adherence to Food Safety, General Manufacturing Principles and Quality Assurance and Quality Control Systems.
• Drive Quality, Environmental Awareness, Safety, Security and Health in the workplace whilst assessing Risks continuously.
• People management through applied Human Resource and Industrial Relationship tools, policies and procedures.

2. SCOPE OF JOB

INDEPENDENCE (FINANCE)

Drive cost reduction whilst optimizing resources and meeting resource requirements continuously:

• Effective and efficient planning and allocation of own and team resources to meet daily operational needs and production plans on the platform and packing lines - labour, platform capacity, equipment, and material handling equipment.
• Support preventative machine and equipment maintenance as planned and arranged with the Maintenance Department to minimize breakdowns and idle time on supplying blende spices and raw materials to the packing lines.
• Reduce waste in identifying and eliminating non-value adding activities in the operation through fostering an environment for innovativeness, trial-and-error and by means of suggestions work teams.
• Minimize overtime.
• Abuse of material handling equipment and operational equipment investigated and recovered from negligent employees through the proper process.

PROCESS

• Ensure packing lines are supplied with raw materials in the right quantity of the right quality at the right time to meet production and operational needs.
• Adherence to all Company policies and procedures regarding the receiving, handling, storage and decanting of raw materials, raw material blends and packaging materials on the packing lines.
• Completion of the hand over report with Blending for blended batches received daily in good order and ensure batches are weighed off and verified as per the job card.
• Effective management of location and condition of hopper and bulk bags on the platform and controlled hopper and bulk bag flow.
• Allergen control and management through proper identification and storage of bulk bags.
• All idle time reasons trended and mitigated through appropriate investigations and corrective action plans.
• Adhering to the Packing plan by ensuring batch hoppers or bulk bags are placed as per the plan on the correct packing line chute at the right time in order to avoid idle time.
• Eliminate ON-HOLD batches through negligence and handling errors i.e., wrong hopper placed, wrong bulk bag placed, damage to bulk bags, loose bulk back strings etc.
• ON-HOLD batches clearly identifiable isolated and communicated to the Blending and packing supervisors.
• Spillages collected and handed over to the packing team leaders to be disposed of as per Company procedures.
• All discrepancies recorded and communicated to affected parties.
• Resolve internal queries and batch discrepancies timeously.
• Drive Quality, Food Safety, Environmental Awareness, Safety, Security and Health in the workplace whilst assessing Risks continuously.
• Ensure daily housekeeping is done according to the Master Cleaning Schedule and that inspections are done as per company procedures and all deviations are rectified immediately.
• Ensure that spillages are cleaned immediately and that broken bags are treated as per Food Safety Regulations.
• Ensure that cleaning equipment is used and stored as per Food Safety Regulations.
• Ensure quick follow up on ON-HOLD and quality batches to minimize stock standing in warehouse by liaising with the Packing, Blending supervisors and the QC Online Lab staff.
• ON-HOLD batches to be clearly identifiable and isolated.
• Products for disposal to be disposed of strictly as per the Company procedure.
• Ensure proper stacking and storage practices are carried out.
• Ensure Company and legal health and safety standards are met and adhered to.
• Prevent water and energy wastage.
• Ensure compliance to company safety, health and environmental standards and procedures and other legislation and standards adopted by this business.
• Familiarize yourself with the Occupational Health & Safety Act 85 of 1993 and its regulations as displayed on site.
• Ensure that correct personal protective equipment (PPE) is worn when conducting activities mentioned in this document.
• Prevent mixing waste and encourage waste separation at point source to the best of your ability.
• Conduct daily pre-start inspections on the forklift and report defects immediately before using the forklift.
• Report any water or oil spills caused by the forklift.
• Report all accidents, incidents, or injuries immediately or no later than the end of the shift.
• Ensure that your forklift license is always valid and with you.
• Ensure that non-compliance reports raised against you are investigated and actioned immediately. Root causes identified and the appropriate preventative and corrective measures taken and documented.
• All risks in the operation assessed and reported to the Health & Safety Representative and Health & Safety Representative.
• Prevent mixing waste and encourage waste separation at point source to the best of your ability.
• Prevent water and energy wastage and promote reduction of waste generation, reuse or recycling.
• Ensure compliance to company safety, health and environmental standards and procedures and other legislation and standards adopted by this business.
• Familiarize yourself with Driven Machinery regulation 18 of 2015.
• Adhere to the zero-tolerance drug and alcohol policy to ensure compliance with the Generals Safety Regulation 2(a) of the Occupational Health & Safety Act 85 of 1993 as well as schedule of the General Machinery Regulation.

PEOPLE

• Align yourself to the performance driven culture through the implementation of performance management and talent management.
• Align yourself to the Mane Code of Ethics.
• Align yourself to the Value System.

CORPORATE SOCIAL RESPONSIBILITY

• Adhere to the Code of Ethics and drive ethical business practices across the group including the management of anti-competitive behaviour.
• Participate in Group wellness and CSR activity and utilize group resources in this regard.
• Drive awareness of group energy consumption initiatives.

3.VALUES, ETHICS & PERSONAL ATTRIBUTES:

• Ability to operate in a privately owned and managed entity
• Ethically driven to achieve business results.
• Focus on sustainability to ensure business continuity.
• Strong interpersonal skills with the ability to communicate and influence at all levels within the organization.
• Must be able to work independently and also as part of a team organization and collaborate across the business.
• Ability to work under pressure and make good decisions in pressurized situations.
• Ability to hold all employees accountable to deliver on their required outputs.
• A good communicator with the ability to read and write in English.
• Upholds the company´s values, rules, and policies and lives the MANE Way: Passionate about our customers' needs, operating with a family culture of respect and trust, and maintaining the highest ethical standards within a professionally managed business environment.

4.QUALIFICATIONS & SKILLS LEVEL:

• Matric and a minimum 1 years’ experience within the Food Manufacturing/Processing/ Warehousing Environment or equivalent experience.
• A valid FLT - COUNTERBALANCE driver license from accredited service provider.
• Good systems knowledge – Excel intermediate/advanced, Outlook knowledge advantageous.
• Good knowledge and experience of HACCP (Hazard Analysis and Critical Control Points) and working in a regulated environment (e.g., Food Industry).
• Focused on delivering Quality products on time and in full within a regulated food environment.
• Excellent management and leadership skills.