Experience: 1–2 years in food or fish processing environments
Reports to: Production Lead / QA Officer

Job Purpose:

• To assist in various production processes including fish processing, inventory updates, sanitation, dispatch preparation, and cold room management while ensuring safety, hygiene, and quality standards are consistently met.

Key Responsibilities:

Processing Support:

• Supervise and guide casual staff on hygiene, disease control, PPE usage, and work speed.
• Assist in cleaning, gutting, scaling, filleting, and packaging fish products.
• Operate fish processing machinery following safety guidelines.
• Ensure processed products meet quality standards before packaging.
• Utilize water efficiently during processing activities.
• Prepare pre-processing schedules and submit production/post-production reports.

Dispatch Support:

• Verify orders before dispatch and update daily records.
• Package orders accurately and arrange them for pickup.
• Pull orders efficiently and maintain dispatch organization.
• Inspect unit cleanliness and record truck temperatures prior to dispatch.

Quality Control:

• Inspect fish for spoilage or defects during processing.
• Maintain high hygiene standards throughout production.
• Promptly report equipment or quality issues.

Inventory Management:

• Assist in inventory management of raw and finished products.
• Record cleaning material usage using bin cards and monitor inventory levels.
• Record production outputs accurately.
• Help in loading/unloading stock and palletizing fish in the coldroom.
• Participate in weekly physical stock takes.

Facility Management:

• Maintain internal and external GMP standards.
• Ensure facility cleanliness and functional layout.
• Manage facility assets: solar drier, pumps, stainless steel tables, forklifts, tanks, etc.

Safety and Sanitation:

• Ensure the workspace is clean and follows hygiene and waste protocols.
• Adhere to all health and safety guidelines.
• Administer basic first aid to staff when required.
• Participate in regular equipment and surface sanitation.

Team Collaboration:

• Work as part of the team to meet weekly processing targets.
• Communicate clearly with team members and supervisors.
• Provide cross-functional support in other production areas.

Compliance:

• Follow regulatory and facility protocols on food safety.
• Stay up-to-date on training requirements and new procedures.
• Understand and implement proper fish handling and hygiene techniques.

Coldroom Management:

• Manage raw and finished product movement within the cold room.
• Implement FIFO to minimize waste and ensure freshness.
• Maintain stock accuracy by recording batch numbers and locations.
• Conduct periodic coldroom stock counts and reconcile differences.
• Ensure coldroom products are well palletized and traceable.