Maintenance Technician - Mechanical

Company: Chickmont Foods Ltd.

Requirements

The Maintenance Technician is generally required to do preventative maintenance on all plant and equipment belonging to Chickmont Foods Limited.  He/She is also required to:

1.   Meticulously check all the processing plant’s equipment.


2.   Enter details of the maintenance in the work order document after the completion of the preventative maintenance.


3.   He/she may also be required to check the Company trucks and do minor non-invasive types of repair on the truck.


4.   Checks must also be done at the rendering plant and he/she will also be required from time to time to travel to the various farm locations and work on company equipment there.


5.   In addition, he/she will be required to carry out maintenance at the company’s head office and other company property.


6.   The technician is also responsible for repairing all mal-functioning plant equipment.


7.   Where there is a need for other work outside the scope of the preventative maintenance program, the maintenance technician must notify his/her immediate superiors of this.


8.   Daily the technician who is on duty must check to ensure that all the equipment is functioning in accordance with the relevant document provided.


9.   He/she is also required to daily sharpen knives, clean Ulma, sharpen scissors and carry out start-up procedures for the fillet machine.


10. The technician will also be responsible for calibrating the line and belt weigher.


11. The technician may also be contacted outside his normal hours of work to do corrective maintenance.


12. Monthly, the technician, through a work order provided, must carry out inspections on the water storage tank located between the rendering plant and the processing plant.


13. Readings must also be done of the re-chiller and then he/she must consult the re-chiller alarm report and then inform his/her Supervisor of his findings.


14. A minimum of two (2) readings of the main water supply pressure must be done daily and documented on the re-chiller record document which must then be forwarded to management.


15. From time to time you will be required to attend training courses in food quality, food safety and hygiene as well as any relevant regulatory procedures that must be adhered to.


16. All operating procedures must be followed as per the company’s SQF policy procedures or any other regulatory food safety standard the company may employ.


17. Responsible for removing all tools at the end of any project in the plant/food storage areas.

NB: From time to time the operating procedures will be amended