Job description

• 1. Line Operation – Date Syrup, Paste & Powder Lines Operate the Date Syrup Line, Date Paste Line, Date Powder Line and Coffee Seeds Line in accordance with standard operating procedures (SOPs), ensuring consistent output quality and volume per production plan. Set up, start up, and shut down each line correctly at the beginning and end of each shift, performing all required pre-start checks and post-shift cleandowns. Monitor critical process parameters — including temperature, pressure, flow rates, Brix levels, viscosity, and moisture contented. — and make real-time adjustments to maintain product within specification. Detect and respond promptly to line anomalies, process deviations, or equipment irregularities, escalating to the Process Engineer when beyond operator resolution authority. Execute line changeovers efficiently and in accordance with established changeover procedures, minimizing downtime between production runs. 2. Quality Assurance & Food Safety Compliance Conduct in-process quality checks as specified in the Quality Control plan for each line, including visual inspection, weight checks, and basic sensory evaluation of output. Ensure all products are produced in compliance with applicable food safety standards, GMP requirements, and NDIC quality specifications. Immediately quarantine and report any non-conforming product or process deviation to the Process Engineer and QC team, following NDIC's non-conformance procedures. Maintain full traceability of raw materials used per batch, ensuring correct lot identification and labeling of all outputs. Adhere strictly to allergen control procedures and cross-contamination prevention protocols across all three lines. 3. Cleaning, Sanitation & CIP Compliance Execute Clean-In-Place (CIP) and Clean-Out-of-Place (COP) procedures for each line as per the sanitation schedule, verifying completion and logging results accurately. Ensure all line contact surfaces, tanks, pipework, and filling heads are cleaned and sanitized to the required standard before each production run. Participate in environmental monitoring and swabbing activities as directed by the Food Safety team. Report any sanitation deficiencies, equipment hygiene issues, or pest activity observations immediately to the Food Safety Specialist. 4. Documentation & Batch Record Management Complete all batch production records, line logs, CIP records, and quality check sheets accurately and in real time during each shift. Record raw material consumption, batch yields, rework quantities, and any process deviations with full detail and supporting information. Ensure all documentation is legible, signed, and submitted to the Process Engineer at the end of each shift without exception. Support traceability requirements by maintaining accurate records of raw material lot numbers, production times, and output quantities per batch. 5. Equipment Care & Preventive Maintenance Support Perform operator-level equipment checks, lubrication, and basic adjustments as defined in the operator maintenance checklist for each line. Report equipment faults, wear signs, or abnormal operating conditions to the Engineering & Maintenance team via the work order system in a timely manner. Cooperate fully with the Maintenance team during planned preventive maintenance activities, ensuring lines are cleared, isolated, and handed over safely. Maintain the cleanliness and orderliness of all equipment, surrounding work areas, and utility connections associated with the three lines. 6. Health, Safety & Environmental Compliance Comply with all NDIC HSE policies, safe work procedures, and permit-to-work systems applicable to processing line operations. Always use all required personal protective equipment (PPE) and ensure compliance by crew members working under supervision. Identify and report hazards, near-miss incidents, and unsafe conditions immediately to the Production Team Lead or HSE representative. Participate in safety toolbox talks, risk assessments, emergency drills, and HSE training programs as required. Maintain awareness of emergency stop locations, fire evacuation routes, and spill response procedures for all three line areas. 7.   Operator Responsibilities – Mentoring & Leadership Provide on-the-job guidance, instruction, and supervision to junior operators and crew members assigned to the Functional Ingredients lines. Serve as the first point of escalation for operators and crew during the shift when the Process Engineer is not immediately available. Support the onboarding and competency development of new operators through structured line familiarization and SOP walkthroughs. Model a professional, disciplined, and quality-first approach to line operation and uphold NDIC's standards of conduct at all times. Contribute to shift handover communications, ensuring the incoming shift team is fully briefed on line status, open issues, and any outstanding actions. 8. Continuous Improvement Participation Identify and communicate opportunities for yield improvement, waste reduction, cycle time reduction, or process consistency enhancement on any of the three lines. Participate in root cause analysis exercises for recurring quality issues, process deviations, or line stoppages, providing operator-level insights. Support the implementation of process improvement initiatives and new product trials as directed by the Process Engineer or Production Team Lead. Carry out any other activities as and when required by the reporting manager.

  4. WORKING CONDITIONS:

  Active production floor environment requiring extended standing, physical mobility, and operation of processing equipment across all shifts. Must be flexible for night shift and weekend operations as required by the production schedule. Standard working schedule is 6 continuous working days per week in line with NDIC operational requirements. Required to accept additional responsibilities as assigned by management in line with operational needs. Use of personal protective equipment (PPE) as required in compliance with HSE and food safety standards. Preference for Omani nationals in line with Omanization requirements.

  5. QUALIFICATIONS & EXPERIENCE:

  Qualifications General Diploma or University Diploma in food technology, Chemical Engineering, Industrial Processing, or a related discipline is preferred. Relevant technical certifications in food manufacturing, process operation, or GMP/HACCP are a strong advantage. Experience Minimum 0 to 3 years of hands-on experience in food or beverage processing line operations, with at least 2 years at a   or lead operator level is preferred. Prior experience operating liquid processing lines (syrup, paste, concentrate) or powder processing lines in a food manufacturing environment is highly preferred. Demonstrated experience with CIP systems, in-process quality checks, and batch record management.   Competencies Technical Competencies Practical knowledge of food processing equipment including pumps, heat exchangers, evaporators, homogenizers, spray dryers, and filling systems. Understanding of critical process control parameters for liquid and powder food products (Brix, pH, viscosity, moisture, temperature. etc ). Familiarity with GMP, HACCP, food safety management principles, and allergen control procedures. Ability to read and follow technical SOPs, work instructions, and P&ID schematics. Basic mechanical aptitude for operator-level troubleshooting and equipment care.   Behavioral Competencies Strong attention to detail and commitment to quality and food safety compliance. Reliable, disciplined, and self-motivated with the ability to work independently during shift operations. Clear communicator capable of briefing supervisors and guiding junior team members effectively. Good command of English language — reading and writing — sufficient to follow SOPs, complete batch records, and communicate effectively with supervisors and cross-functional teams. Calm and systematic under pressure, with sound judgment in responding to process deviations. Team-oriented with a continuous improvement mindset and a proactive approach to problem identification.