Production Assistant – Fish Processing

Keep IT Cool is a leading provider of cold chain logistics, specializing in the transportation and storage of fresh fish and chicken products. We are committed to transforming the white meat value chain by providing reliable, sustainable, and efficient cold storage and transportation solutions for our clients, ensuring quality preservation and timely delivery of perishable goods.

Production Assistant – Fish Processing

Location: Nairobi
Experience: 1–2 years in food or fish processing environments
Reports to: Production Lead / QA Officer

Job Purpose:

To assist in various production processes including fish processing, inventory updates, sanitation, dispatch preparation, and cold room management while ensuring safety, hygiene, and quality standards are consistently met.

Key Responsibilities:

1. Processing Support:

• Supervise and guide casual staff on hygiene, disease control, PPE usage, and work speed.
• Assist in cleaning, gutting, scaling, filleting, and packaging fish products.
• Operate fish processing machinery following safety guidelines.
• Ensure processed products meet quality standards before packaging.
• Utilize water efficiently during processing activities.
• Prepare pre-processing schedules and submit production/post-production reports.

2. Dispatch Support:

• Verify orders before dispatch and update daily records.
• Package orders accurately and arrange them for pickup.
• Pull orders efficiently and maintain dispatch organization.
• Inspect unit cleanliness and record truck temperatures prior to dispatch.

3. Quality Control:

• Inspect fish for spoilage or defects during processing.
• Maintain high hygiene standards throughout production.
• Promptly report equipment or quality issues.

4. Inventory Management:

• Assist in inventory management of raw and finished products.
• Record cleaning material usage using bin cards and monitor inventory levels.
• Record production outputs accurately.
• Help in loading/unloading stock and palletizing fish in the coldroom.
• Participate in weekly physical stock takes.

5. Facility Management:

• Maintain internal and external GMP standards.
• Ensure facility cleanliness and functional layout.
• Manage facility assets: solar drier, pumps, stainless steel tables, forklifts, tanks, etc.

6. Safety and Sanitation:

• Ensure the workspace is clean and follows hygiene and waste protocols.
• Adhere to all health and safety guidelines.
• Administer basic first aid to staff when required.
• Participate in regular equipment and surface sanitation.

7. Team Collaboration:

• Work as part of the team to meet weekly processing targets.
• Communicate clearly with team members and supervisors.
• Provide cross-functional support in other production areas.

8. Compliance:

• Follow regulatory and facility protocols on food safety.
• Stay up-to-date on training requirements and new procedures.
• Understand and implement proper fish handling and hygiene techniques.

9. Coldroom Management:

• Manage raw and finished product movement within the cold room.
• Implement FIFO to minimize waste and ensure freshness.
• Maintain stock accuracy by recording batch numbers and locations.
• Conduct periodic coldroom stock counts and reconcile differences.
• Ensure coldroom products are well palletized and traceable.