Executive Maintenance

Role & responsibilities

• Ensuring all maintenance activities as per PM
• Preparation and modification of Maintenance programs as per operations requirement
• Ensuring 100% availability of utilities to support and meet production targeted volumes
• Co ordination in preparing Project and Non Project planning activities as and when required
• Co ordination in supervising and implementing Project and Non project works
• Supporting customer departments in achieving yearly targets (PRS & Non PRS targets)
• Active participation in implementing systems like ISO 9000 , ISO 14001 etc
• Guiding all reportees in their day to day work
• Preparation of skill gap analysis for direct reportees and ensuring training for the same
• To keep watch on spares by taking monthly stock of the same
• To keep forklifts in running condition
• To observe GMP in forklift dept by daily cleaning and maintaining the Fork lift Dept clean and tidy
• To ensure safety equipments like PRV, SRV are in functioning condition at all times
• To identify inherent safety gaps in the system/ equipment and close them

Preferred candidate profile

Qualifications: B. Tech /BE -Electrical/ Electronics Engineering/ Diploma in engg

Experience: Minimum 3 years in similar function area. Must be from a FMCG/Food /Beverage Industry.

Functional Skills:

• Must have good knowledge of basic components & mechanisms of an Equipment
• Must have a hands on experience of Equipment maintenance, preparation of Maintenance Plans, Spares management
• Must have hands on experience in shift operations & man management. Should have worked in shifts for at least 2 years
• Must be having background of Food /FMCG/ Beverage industry. Exposure to Beverage Bottling operations will be an added advantage
• Must have basic knowledge of TPM Basics CLIT, PM, Kaizens
• Must be having basic knowledge of RCA tools such as Why-Why Analysis, Fish Bone analysis
• Must have basic knowledge of Safety Risk Assessment tools, Emergency Plans, Hazard Identification, Work Permit System
• Must have basic knowledge about Hygiene, 5S, Food Safety Standards, HACCP