Overview of role
Location: Stoke
The role of a Bakery Operative, is to Safely and efficiently operate as instructed, bakery plant and equipment. Working as part of a team whose aim is to achieve targeted performance, customer satisfaction and quality standards. It is expected that the jobholder will positively contribute to the team environment and seek out development and learning opportunities to further their knowledge and skills
Key Accountabilities
-Engages in the Safety First culture and compliance with AB internal policies and procedures
-To deliver product quality to required standards
-To contribute to the delivery of a production plan
-Ensure that their own, development and training needs are identified. Participate in the proactive environment of learning (1:1’s)
-To actively participate and contribute in the sharing of “Best Practice” within manufacturing
Additional Accountabilities
There is an expectation that any employee within AB demonstrates a flexible and can do approach to their work and may on occasion be required to take part in other areas of the business, to provide resource and expertise as required but also to give the individual opportunity to develop their own skill base and broader knowledge.
The Right Person
Essential
-Demonstrate a good level of Health and Food Safety awareness
-Numerical, reading and information recording skills.
Advantageous
-An in-depth understanding and application of food hygiene/GMP/(ABSS standards)
-Understanding of baking process
-Basic Food Hygiene Certificate (CIEH Level 2) IOSH or equivalent
-Ability to demonstrate basic engineering competencies/mechanical empathy
-Understanding of Continuous Improvement techniques
-Computer Literate (understand and interact with HMI screens)