Key Purpose Statement
The primary role of the Syrup Room Assistant is to prepare simple and final syrup batches as directed by the Process Operator Syrup room / Team Leader processing.

Key Duties & Responsibilities
• Operating the process area according to the work instructions and adhering to working standards.
• Carrying out the required quality checks as described in the quality control and analysis work practice.
• Performing housekeeping tasks, applying 5S principles, and following safe work practices.
• Identifying and correcting unsafe work practices.
• Assisting fellow team members in the execution of their tasks.
• Carrying out quality checks and analysis as per the quality procedures.
• Pick Beverage concentrates and bases in-store as directed by the process operator.
• Actively participating in shift meetings, asking questions, and contributing suggestions.
• Making use of the gap list to record issues, problems, and improvement opportunities.
• Making use of relevant communication media (e.g., shift handover books) to stay informed and inform others of issues.
• Applying the appropriate situational problem-solving techniques (e.g., 5Why, quick fix routines, OPLs (One Point Lessons), etc.) to identify and correct the problem.
• Participate in food safety management system implementation.
• Report food safety, defense, and fraud related issues to QAQC / QAT or SHEQ Manager

Skills, Experience & Education
Qualifications
• Minimum requirement: Diploma in Food Science, industrial chemistry, or any other related field
• Added advantage: Computer and technical skills.

Experience
• All aspects of Food processing operations and process control

Competencies
• Ability to work in teams.
• Understanding of the application of WCM foundational practices
• Troubleshooting skills
• Quality control practices and principles
• Bottling principles and processes
• Product handling knowledge
• Computer knowledge
• Understanding of SHEQ policies and procedures