Minimum Requirements

• 3-5 year’s Meat Processing Experience
• Grade 12 (Matric)
• Food Technology Diploma or Degree / Culinary Chef in similar field advantageous 
• Computer Literate
• Self -motivated and ability to work independently.
• Competent on job specific in-house job skills.
• Detail and accuracy orientated.
• Willing to work overtime.

Duties and Responsibilities

• Responsibility to calibrate the Henny Penny daily before cook-ups.
• Ensure the scale is working properly.
• Ensure thermometers are within calibration date.
• Responsible to report to the manager if hygiene standards throughout the plant and/or pilot plant are not adhered to and report workers not adhering to the required standards as per procedures.
• Responsible for performing relevant start-up checklists such as the Oil TPM%
• Responsible to conduct and record Line Pick-ups at each stage of the process, to ensure product complies to given specification.
• Trial plan data capturing and evaluate the results and request product modifications, if required.
• Responsible for measuring and recording batter viscosity.
• Responsible to record the settings used on the fryer.
• Ensure ingredient codes as recorded of each trial.
• Ensure product visuals and specification pick up % / weight at each step is according to specification.
• Ensuring tests are carried out on final trial sample.
• Ensure samples’ meat versus coating % is determined.
• Ensure samples cooking validations are done.
• Ensure recon of trial info is collected at end of trial.
• Receive and record final product and/or shelf-life samples for sensory evaluation daily.
• Prepare samples for cook up and record initial and final weights.
• Responsible to ensure product exiting the fryer/air fryer/oven is within the required core temperature >72°C.
• Responsible to complete daily sensory evaluation sessions and recording daily KPIs comments from taste panel.