Responsibilities and Accountabilities:

1. Line Operation & Monitoring

Operate equipment across assigned stations (Potato receiving, washing, peeling, cutting, blanching, drying, frying, freezing).
Monitor machine parameters such as temperature, pressure, conveyor speeds, oil levels, fryer settings, etc.
Adjust settings to maintain optimal output and reduce waste.
Perform start-up, changeover, and shutdown procedures as per SOPs.

2. Quality Control

Inspect raw potatoes for size, defects, and quality.
Ensure cuts (shoestring, crinkle, straight-cut) meet specifications.
Monitor product color, texture, length distribution, moisture content, and oil absorption.
Record quality parameters at defined intervals (SPC logs).
Collaborate with QC technicians to correct deviations immediately.

3. Equipment Hygiene & Maintenance

Perform routine cleaning of processing equipment and maintain sanitation per food safety standards.
Identify mechanical issues and inform maintenance teams promptly.
Lubricate and perform basic preventive maintenance tasks when assigned.
Ensure compliance with CIP (Clean-in-Place) procedures for blanchers, fryers, and freezers.

4. Safety & Compliance

Follow safety rules involving hot oil, steam, sharp cutting tools, and moving conveyors.
Comply with HACCP, GMP, ISO, and food safety audit requirements.
Use PPE correctly and maintain a clean work environment.
Report safety hazards, near-misses, and incidents immediately.

5. Production Reporting

Record production data: line efficiency, downtime, yield losses, waste levels, and packing counts.
Communicate shift updates to supervisors and incoming operators.
Maintain accurate documentation for traceability and audits.

Skills & Competencies

Technical Skills

Soft Skills

Qualifications

Education:

Experience:

1-3 years in food processing plants (vegetable processing, snacks, frozen foods).
Experience in potato or French fries processing is an advantage.

Physical Requirements

Work Environment

production operator.