Cooker

SUMMARY:
Responsible for monitoring cooking temperature and time to ensure that the products are cooked to the required temperature and held for the specified time. Follow the correct product specifications which are indicated on the recipe and pre-loaded into the Scada system.

Minimum 2 years’ experience in Manufacturing
Must have experience working in the food manufacturing industry as a cooker.
Must understand lean principles.
Exposure to World Class Manufacturing techniques.

Detailed Description

- Following all safety rules and policies.
- Wearing safety equipment and PPE.
- Reporting all dangerous or unsafe behaviour to the manager.
- Never to engage in any unsafe act.
- Ensure all aspects for products to be produced in assigned work area
- Ensure PCD/ Summary reports are populated accurately and on-time on.

- 100% compliance to safety rules.
- Responsible for production to attain 5S standard in work area.
- Adhere to zero harm and zero alcohol tolerance safety principles.
- Identify ripping / slip hazard.
- Working with hot product / hot surfaces – burning hazard.
- Manual handling.
- Check set point temperature have been reached before taking samples.
- Cooker to raise job card if set points are not met.
- Record the time at which the sample is taken on the cooking record.
- Submit the sample to the QA Lab for analysis together with the recipe.
- The recipe should have the following information: Date of production, production code, SAP batch number, material number and it needs to be signed off by the production group leader. Also attach pick slip to the recipe.

POSITION INFO:
Detailed Description

- Following all safety rules and policies.
- Wearing safety equipment and PPE.
- Reporting all dangerous or unsafe behaviour to the manager.
- Never to engage in any unsafe act.
- Ensure all aspects for products to be produced in assigned work area
- Ensure PCD/ Summary reports are populated accurately and on-time on.

- 100% compliance to safety rules.
- Responsible for production to attain 5S standard in work area.
- Adhere to zero harm and zero alcohol tolerance safety principles.
- Identify ripping / slip hazard.
- Working with hot product / hot surfaces – burning hazard.
- Manual handling.
- Check set point temperature have been reached before taking samples.
- Cooker to raise job card if set points are not met.
- Record the time at which the sample is taken on the cooking record.
- Submit the sample to the QA Lab for analysis together with the recipe.
- The recipe should have the following information: Date of production, production code, SAP batch number, material number and it needs to be signed off by the production group leader. Also attach pick slip to the recipe.