Key Accountabilities :
1. Demonstrate the overall understanding in technique, principle, procedure, parameters concern.
2. Demonstrate the proper preparation, handling of machine / equipment.
3. Demonstrate the proper execution in performing tasks as indicated by good practice, OPLs and WI.
4. Able to perform preliminary troubleshoot in resolving operational issues by conducting root cause analysis and recommend appropriate resolutions.
5. Able to perform quality control inspection tasks as per quality plan.
6. Producing Good Quality Products.
7. Support overall operation by implementing cost efficiency or cost reduction initiative(s) for Syrup Yield, Full Products Rejection and Material Usage.
8. Demonstrate working knowledge of the principles of manufacturing management and basic elements of Good Manufacturing Practices (GMP), HACCP & Weekly Sanitation in beverages manufacturing environment
9. Maintain safe and clean workplace by identifying Unsafe Act & Unsafe Condition towards Zero Accident.
10. To maintain all plant equipment’s , machines and accessories in good condition in order for production to meet targets ( quality and Quantity) and ensure at all times line was in good condition.
11. Implementing preventative maintenance methods.