The Key Purpose of this role is to manage and co-ordinate brewery quality control and to ensure quality analysis is conducted in compliance with the company standards and specifications for the transformation into information.
Key outputs and responsibilities:
Quality Management:
Ensure the functional and data integrity of the various quality systems, and identify and resolve problems
Audit compliance to the various quality systems by both the laboratory team and shift based production teams
Liaise with Central Office around quality, and take part in regional and divisional MDT's.
Quality Control and Analysis:
Checking and verifying that team members are carrying out quality checks and analyses and recording the information on the appropriate systems
Verifies that the quality systems are working properly and that data integrity and information accuracy is being maintained
Responsible for ensuring that laboratory equipment is operating optimally and to identify problems or opportunities timeously
Ensures that COT standards have been adapted to take into account regional specificity, where necessary
Interacts with COT through various MDT fora as required, ensuring that regional complexities and requirements are properly understood
Team Leadership:
Ensuring that team members understands and adheres to the operational, quality and process standards, work instructions and calibration schedules and performance target
Mentoring, supporting and coaching team members in the correct execution of their tasks
Develop subordinates and ensure training needs are met by carrying out training needs analysis
Safety and Housekeeping:
Ensure that the engineering team apply proper safety and housekeeping procedures, and adhere to all legal requirements when carrying out their tasks
Ensure implementation of the appropriate ABInBev and legislative policies (such as OSH act) on safety and housekeeping
Ensure that safety and housekeeping receive appropriate focus through regular checks and safety audits
Responsible for correcting unsafe work practices identified
Profile:
Education:
Min - Bachelor of Science in Analytical Chemistry, Food Technology/ Microbiology or equivalent
Experience:
2-3 Years in Laboratory, Brewing or Packaging operation
Analytical
Interpretative
Management Planning, Organising, Leading and Controlling
Numeracy (budgets, statistical analysis)
Communication. Innovation. Problem Solving. Team Leadership