Cellar Operator Stationary Plant & Machine Operators

Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

The most updated systems and best available techniques in the brewing industry.

Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the …

Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors …

Collect samples of materials or products for laboratory analysis.

Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

Ensure the quality of all factors involved in a food production process.

Ensure a clean working space according to hygienic standards in the food processing industry.

Measuring pH which is a measure of acidity or alkalinity.

Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

Observe machine operations and evaluate product quality thereby ensuring conformity to standards.

Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

Tend suitable equipment to remove alcohol from alcoholic beverages such as beer and wine.

Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.

Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

Fermentation processes related to the conversion of sugar to alcohol, gases and acids.

Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the …

Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following …

Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Operating and monitoring centrifugal separators.

Managing temperature and pressure as to reach set carbonation levels in beverages.

Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.