Artisan Graduate Trainee

Key performance areas:Hygiene - Keep the workshop and work benches clean (daily).Conduct routine inspections and perform preventative maintenance on machinery and equipment.Diagnose mechanical issues in cheese-making equipment, including conveyors, mixers, pasteurizers, and packaging machines.
Correct malfunctions promptly to minimize production downtime.Be prepared to respond to emergency breakdowns promptly.
Troubleshoot and fix urgent issues to minimize production disruptionsRemove all used material/wastage, pack tools away when maintenance tasks are completed and clean the work area.Keep tools and toolboxes clean, neatly packed and organized.Return all tools to the workshop by COB (close of business).Keep detailed records of maintenance activities and submit to the Maintenance Foreman for verification and filing.Maintain hygiene and safety standards.Assist the Maintenance Foreman in conducting internal H & S inspections.General competence required:Good communication skills (written and verbal)Attentive listener and able to work under supervisionPunctual, reliable and hard workingGood problem-solving skillsDetail orientedPhysically strong and healthy (essential as nature of job requires)Willingness to learn.