Jobs at Bollard Consulting Limited

Role Summary & Work Environment

• The role requires a strong factory-floor presence, practical troubleshooting ability, and complete ownership of equipment reliability. The officer must coordinate closely with Production and QA, respond to urgent breakdowns, and support agreed shift or on-call arrangements. Maintenance activities must be meticulously planned around production requirements while preserving essential servicing schedules and safety checks.

Major Tasks and Key Result Areas

Maintenance Planning and Equipment Readiness

• Develop and implement preventive maintenance schedules for processing lines, dryers, cold rooms, ETP, boiler, and associate electrical, mechanical, water, and steam systems.
• Complete daily inspections to identify defects early and prioritize corrective work.
• Coordinate maintenance shutdowns with Production to ensure equipment readiness and minimize operations disruption.
• Keep equipment registers, service histories, and maintenance records accurate and current.

Breakdown Response and Equipment Reliability

• Diagnose equipment faults promptly and complete repairs within the officer’s competence and authorization.
• Escalate breakdowns affecting production, food safety, or personnel safety immediately, giving clear updates on production impact and expected restoration time.
• Arrang for specialist support where specialized technical knowledge is required.
• Investigate root causes of significant or recurring failures and implement effective corrective actions.
• Test equipment and formally hand it back to Production after maintenance, obtaining QA clearance where required.

Processing Lines, Dryers and Cold Room Maintenance

• Maintain processing equipment, conveyors, motors, gearboxes, bearings, drives, and controls to support consistent production output.
• Service dryer heating, airflow, fans, and temperature controls to deliver reliable drying performance.
• Inspect and service cold room refrigeration systems, insulation, doors, seals, drainage, alarms, and temperature controls.
• Address deviations promptly in coordination with Production and QA to protect product quality and storage conditions.

Boiler, ETP and Utilities Management

• Supervise the Boiler Operator and monitor boiler operations, servicing, water treatment, steam distribution, condensate return, and safety devices.
• Maintain ETP pumps, blowers, dosing systems, and associate equipment to support effective treatment; escalate and resolve operating deviations with responsible personnel.
• Maintain water supply, treatment, recycling, and other vital factory utilities.
• Schedule required regulatory or compliance inspections and specialist servicing, close out findings, and retain clear records.

Maintenance Safety, Hygiene and Food Safety Controls

• Apply strict safe isolation, lockout or tagout (LOTO), and relevant permit-to-work procedures during all maintenance tasks.
• Keep machinery guards, interlocks, and emergency stops fully functional; isolate and escalate unsafe equipment immediately.
• Carry out maintenance activities in line with QA-approved hygiene and food safety procedures, including tool or component accountability, using food-grade lubricants, contamination prevention, and post-maintenance cleaning.
• Return equipment to service only after required safety and hygiene check-offs are complete.

Spare Parts, Contractors and Team Coordination

• Identify critical spare parts, maintained minimum stock levels, and raised procurement requests early to prevent avoidable downtime.
• Keep maintenance tools and workshop stores well-organized, safe, and controlled.
• Provide clear priorities and technical guidance to the Boiler Operator and assign maintenance personnel.
• Coordinate, supervise, and assess contractors and equipment suppliers for quality of work.
• Train operators in basic equipment care, routine checks, and early fault reporting mechanisms.
• Support new equipment installation and commissioning projects as required.

Maintenance Performance, Cost Control and Continuous Improvement

• Monitor and report on key performance indices including equipment uptime, breakdown frequency, downtime hours, repair turnaround, preventive maintenance completion, and maintenance costs.
• Investigate energy, fuel, and water losses, including steam leaks and inefficient equipment operation.
• Implement practical improvements to increase reliability, extend equipment life, and reduce overall operating costs.
• Communicate outstanding defects, critical risks, and overdue maintenance to management alongside clear action plans.

Key Performance Measures (KPIs)

• Equipment availability and overall uptime
• Unplanned downtime and repair turnaround time
• Preventive maintenance completion rate versus schedule
• Incidence of repeat breakdowns or recurring failures
• Critical spare parts availability and stock-out minimization
• Maintenance expenditure control against budget
• Timely closure of safety-related defects and QA compliance findings

Job Specification & Qualifications

• Diploma or higher qualification in Mechanical Engineering, Electrical Engineering, Mechatronics, Plant Maintenance, or a related engineering discipline.
• At least three (3) years of relevant industrial maintenance experience, preferably within food processing or a similar structured manufacturing environment.
• Demonstrated experience maintaining production machinery and utilities, with working knowledge of dryers, refrigeration systems, boilers, pumps, motors, and effluent treatment plants (ETP)
• Proven ability to develop preventive maintenance schedules, diagnose technical faults, interpret manuals and engineering drawings, maintain accurate technical records, and manage critical spare parts stocks.
• Strong understanding of safe equipment isolation, lockout/tagout procedures, maintenance-related contamination risks, and hygienic working practices within a food factory environment.
• Ability to supervise the boiler operator and assigned technicians, effectively manage external contractors, and communicate technical equipment risks clearly to Production teams and senior management.
• Proactive, organized, dependable, and calm under operational pressure, with strong follow-through and a practical approach to resolving recurring equipment challenges

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Role purpose

• To Supervise fruit receiving, weighing, sorting and ripening to provide Production with correctly identified, accepted fruit at the required ripeness and quantity.

Key Roles & Responsibilities

• Receiving and Truck Unloading. Truck arrivals and unloading coordinated with Procurement, Production and QA. Fruit handled carefully to prevent bruising and contamination. Supplier, delivery and lot details checked; unloading teams organised to minimise delays and fruit exposure.
• Weighing and Intake Reconciliation. Gross, tare and net weights recorded accurately using verified scales and agreed procedures. Accepted, rejected and held quantities reconciled against each delivery. Weight discrepancies investigated and escalated before intake records are finalised.
• Incoming Fruit Sorting and Segregation. Sorting teams apply QA-approved acceptance criteria for maturity, damage, decay and foreign material. Accepted, rejected and held fruit clearly segregated and labelled. Suspect deliveries referred to QA; quality hold and release decisions remain with QA.
• Ripening Chamber Management: Chambers loaded by compatible fruit type, maturity and lot. Approved ripening procedures followed, including specified temperature, humidity, ventilation and treatment settings. Chamber conditions and fruit ripeness checked and recorded; deviations escalated promptly to Production, QA and Maintenance as appropriate.
• Team Supervision and Hygiene. Receiving, weighing, sorting and ripening teams assigned clear duties and targets. Attendance, handling practices, hygiene and housekeeping monitored. Safe stacking, clear access routes and chamber entry procedures enforced. Shift handovers identify stock status, holds and outstanding issues.

Other Special Requirements

• Hands-on role covering receiving areas and ripening chambers.
• Key measures: weighing accuracy, stock reconciliation, traceability, ripening losses, receiving turnaround and timely supply of fruit at the required ripeness

Job Requirement

• Certificate or diploma in Food Science, Food Technology, Agriculture, Horticulture, Production Management or a related discipline.
• At least two years in fresh produce receiving, packhouse operations, ripening or food processing, with experience leading a team.
• Knowledge of fruit maturity and handling; accurate weighing, stock records and basic calculations; clear communication, organisation and prompt escalation of problems.

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Role purpose

• Lead the peeling and slicing section to meet production targets while achieving high usable-fruit recovery, low avoidable wastage and consistent preparation quality.

Key Roles & Responsibilities

• Section Planning and Target Delivery. Daily production plan translated into hourly peeling and slicing targets and manpower requirements. Workstations, tools and fruit supply prepared before start-up. Actual output tracked against plan; bottlenecks addressed and likely shortfalls escalated promptly.
• Peeling Quality and Fruit Recovery. Peeling methods demonstrated and monitored to remove skin and defects without unnecessary loss of usable flesh. Fruit handling and trimming practices checked regularly. Excessive peeling and flesh left on stones investigated; operators coached to improve recovery without compromising quality.
• Slicing Consistency and Product Flow. Fruit cut to approved thickness, size and presentation requirements. Slicing consistency checked throughout the shift and incorrect methods corrected early. Prepared fruit transferred promptly to the next stage with lot identity preserved and unnecessary delays avoided.
• Yield and Waste Control. Section input, acceptable prepared-fruit output, waste and any work in progress weighed and recorded on a consistent basis. Recovery measured against agreed targets appropriate to fruit condition and variety. Waste reviewed for recoverable flesh; abnormal losses investigated and reported.
• Team Allocation and Productivity. Peelers, slicers and support staff deployed according to workload and skill. Individual and team productivity monitored fairly alongside quality and recovery. Attendance, breaks and handovers coordinated to sustain output. New staff trained and underperformance addressed through practical coaching.
• Food Safety and Safe Working. QA-approved hygiene, sanitation, knife handling and foreign-material controls enforced. Tools checked and accounted for; damaged tools removed from use. Fruit protected from contamination, and suspect product segregated and escalated to QA. Workstations and waste removal maintained to agreed standards.
• Reporting and Continuous Improvement. Hourly output and daily section recovery, waste, labour productivity and downtime reported. Supply interruptions, equipment faults and quality issues escalated promptly. Improvements to layout, work methods and training implemented with Production and QA to reduce loss and meet targets.

Other Special Requirements

• Continuous factory-floor supervision and hands-on coaching are required.

Key measures

• Acceptable prepared-fruit output, target achievement, usable-fruit recovery, avoidable waste, slicing consistency and labour productivity.
• Recovery targets must use an agreed section-specific calculation.

Role Requirements

• Certificate or diploma in Food Science, Food Technology, Production Management or a related discipline.
• At least two years in food processing or fruit preparation, with experience supervising manual production teams.
• Practical peeling and slicing knowledge.
• Ability to calculate recovery and track hourly output
• Strong team leadership
• Attention to quality and confident reporting of shortfalls.

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Role purpose

• To Supervise the final cutting of dried fruit into specified sizes, meeting output targets while protecting product quality, maximising saleable recovery and controlling cutting losses.

Key Roles & Responsibilities.

• Cutting Plan and Target Delivery. Daily cutting requirements confirmed against Production instructions and customer specifications. Labour, equipment, tools and approved dried-fruit batches prepared before start-up. Hourly output monitored, with bottlenecks addressed and risks to downstream packing schedules escalated.
• Cut Size and Product Consistency. Approved cut dimensions, tolerances and product form communicated to operators. Set-up and first-off pieces checked before full production; samples checked regularly during the shift. Out-of-size product segregated and adjustments made promptly, with disposition agreed by QA.
• Saleable Recovery and Loss Control. Dried-fruit input, acceptable cut output, offcuts, fines, rejects and work in progress recorded and reconciled by batch. Excessive fragmentation, sticking and cutting losses investigated. Offcuts and nonconforming product kept separate; rework or alternative use follows QA-approved instructions.
• Equipment and Cutting Tool Readiness. Cutters, blades, guards and workstations checked before use. Correct settings and authorised adjustments maintained for the product. Damaged or worn blades reported and controlled; equipment faults escalated to Maintenance. Cleaning, clearing jams and blade changes follow safe isolation procedures.
• Team Supervision and Productivity. Operators assigned clear output and quality targets. Staffing, workflow, breaks and handovers coordinated to maintain steady throughput. Operators trained in safe cutting, product handling and defect recognition. Performance reviewed using saleable output alongside quality and loss levels.
• Hygiene and Foreign Material Control. QA-approved hygiene and handling controls maintained for exposed dried fruit. Blades, tools and components accounted for, with damaged or missing items escalated immediately and affected product isolated. Product protected from contamination and unnecessary exposure before transfer to packing.
• Traceability and Downstream Handover. Batch identity maintained from dried-fruit receipt to cut-product handover. Containers correctly labelled and different lots controlled to prevent unintended mixing. Daily output, size defects, losses and downtime reported. Accepted product handed over to the next stage under agreed QA and Production controls.

Other Special Requirements

• Hands-on supervision of the final cutting stage, with close coordination with QA, Maintenance and packing.

Key measures

• saleable cut output, dimensional conformity, cutting recovery, fines and offcut losses, downtime, labour productivity and batch reconciliation.

Key Job Requirements

• Certificate or diploma in Food Science, Food Technology, Production Management or a related discipline.
• At least two years in food processing or production, with team supervision experience; dried-fruit handling or cutting experience is an advantage.
• Ability to follow size specifications, supervise cutting equipment and calculate recovery.
• Disciplined hygiene and blade control
• Strong attention to detail.
• Practical leadership and timely escalation.