An excellent career opportunity exists for interested and qualified candidates to apply for the above-mentioned position at Namib Mills (Pty) Ltd, Windhoek.
PRIMARY PURPOSE OF THE POSITION
To provide technical expertise and process ownership for the pasta manufacturing process, ensuring that raw materials, formulations, processing parameters and production methods are optimised to consistently achieve product quality, food safety, yield, efficiency and cost standards. The role acts as the technical link between Production, Quality, Maintenance and Product Development to improve process stability, resolve deviations and support continuous improvement.
KEY FUNCTIONS AND RESPONSIBILITIES:
Process Control, Optimisation & Technical Problem Solving
• Develop, establish and maintain optimum operating parameters for key pasta manufacturing processes.
• Monitor critical process parameters, analyse trends and identify deviations before they result in quality defects, yield losses or production inefficiencies.
• Establish appropriate process operating ranges and ensure these are documented in approved process specifications and SOPs.
• Provide technical support to Production, lead or participate in root-cause analysis and implement sustainable corrective and preventative actions.
• Investigate and correct recurring pasta defects.
Yield, Waste, Efficiency & Continuous Improvement
• Monitor production yield, waste, rework, raw-material usage, throughput and OEE to identify and implement improvement opportunities.
• Investigate abnormal process losses and develop initiatives to reduce losses.
• Participate in cost-reduction and continuous improvement initiatives relating to raw materials, energy, equipment utilisation, downtime, process capability and manufacturing cost.
• Measure, report and standardise successful improvements through approved operating procedures and manufacturing standards.
Raw Materials, Formulation, Product Development & Documentation
• Monitor the impact of flour, semolina and other raw-material characteristics on manufacturing performance, product quality, yield and cost.
• Work with Quality, Procurement, suppliers and Product Development to evaluate raw-material, formulation, supplier or specification changes.
• Support factory trials, new product development and transfer of new or modified products into routine commercial production.
• Develop and maintain process specifications, operating standards, SOP input, critical parameter ranges and controlled records for trials, investigations and process changes.
Quality, Food Safety, Equipment Support & Capability Building
• Work with Quality Assurance to ensure processes support product specifications, HACCP, GMP, hygiene, food-safety and audit requirements.
• Support investigations into product non-conformances and customer complaints where manufacturing processes may be a contributing factor.
• Work with Engineering and Maintenance to identify equipment-related causes of instability, validate changes and support equipment modifications or commissioning.
• Provide technical guidance and training to Production teams on process principles, critical parameters, troubleshooting and disciplined adherence to standards.
MINIMUM REQUIREMENTS FOR THIS POSITION
• A relevant tertiary qualification in one of the following or a related field: Food Science; Food Technology; Food Engineering; Chemical/Process Engineering; Cereal Science; or Manufacturing/Process Technology.
• A qualification with specific exposure to cereal, flour, milling, extrusion or pasta manufacturing technology would be advantageous.
• Approximately 5-8 years’ relevant experience in food manufacturing or process manufacturing.
• Experience in pasta, cereal, flour, milling, extrusion or similar continuous food-processing operations would be highly advantageous.
• Demonstrated experience in process optimisation and technical troubleshooting.
• Experience analysing production data, yield, waste and process performance.
• Exposure to FSSC 22000, HACCP, GMP and food-safety management systems.
• Experience with continuous improvement methodologies would be advantageous.
TECHNICAL KNOWLEDGE & SKILLS
The incumbent should demonstrate knowledge and understanding of:
• Pasta manufacturing principles, from raw material to final product
• Process control and process capability.
• Food manufacturing operations.
• Yield and material-loss analysis.
• Root-cause analysis and structured problem-solving.
• Statistical/data analysis.
• Food safety, HACCP and GMP.
• Quality-management principles.
• Production efficiency and OEE.
• Continuous improvement principles.
• Technical report writing.
• SOP and process specification development.
• Strong Excel/data-analysis capability and familiarity with manufacturing information systems would be advantageous.
• Health and safety awareness within industrial environments.
BEHAVIOURAL COMPETENCIES
• Analytical & Problem-Solving: Analyses complex manufacturing issues, identifies root causes and develops sustainable solutions.
• Technical Orientation: Understands the relationship between raw materials, equipment, process parameters and finished product performance.
• Data Interpretation: Interprets process data to identify trends, abnormalities and deviations affecting quality or efficiency.
• Continuous Improvement: Challenges current processes and identifies opportunities to improve quality, yield, efficiency and cost.
• Planning & Organisation: Plans trials, investigations and improvement projects while responding to operational priorities.
• Collaboration: Works across Production, Quality, Maintenance and other functions to resolve manufacturing problems.
Closing Date: 02 October 2026
