CHEESE MAKER

• Planning cheese production schedule and taking control of the shift.
• Manufacture of cheese within the specified recipe, chemical and microbiological specifications.
• Inventory control of milk, dry and chemical ingredients for the cheese-making process.
• Management of production staff at cheese making, as well as the disciplinary actions of needed.
• Maintain hygiene, safety, and quality systems, according to policies and procedures of FSSC 22000 and "Health and Safety legislation.
• Ability to identify problems, evaluate them and apply proper problem-solving methods.
• Maintenance requests for repairs must be treated as priority and followed up on.
• Operationally stand in for the Production Manager when needed.
• The Cheese Maker reports directly to the Production Manager.

• Must be formally qualified as a cheese maker (S3/NQF4)
• Minimum 5 years of experience as a qualified cheese maker.
• Experience in Cheddar, Gouda, Mozzarella, Feta, and Butter production.
• Knowledge of cheese production equipment:

• Excellent communication and interpersonal skills
• The ability to work under pressure, manage staff, achieve good throughput, and maintain high level of quality.
• Hardworking, motivated and have good self-discipline
• Understanding and maintaining confidentiality
• Strong leadership qualities
• Be prepared to work long hours, shifts, weekends, and public holidays.
• Maintain honesty, professionalism, and high work ethics.

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