Operator

Minimum Requirements:

• BSc Degree in Biological Sciences, Chemistry or Chemical Engineering
  

• Completed brewing traineeship
  

• At least 2 years production experience, of which 1 years’ operating at a management level within Brewing
  

Operation and process control

• Operating equipment in Brewing process areas according to the work instructions and supporting the plant control system under instructions of the Brewing Area Manager. 
  

• Constantly reviewing process performance against target and recording short stops.  
  

• Where process performance does not meet target, or trends or opportunities timeously. indicate the existence of problems, corrective action must be initiated. 
  

Maintenance of Plant and Equipment

• Carrying out in-depth cleaning, lubrication and inspection of equipment according to the work instructions and in accordance with the Autonomous maintenance schedule. 
  

• Performing simple autonomous maintenance tasks (e.g. replacement of simple valves), in accordance with the maintenance schedule, and where required requesting the assistance of the Process Artisan. 
  

• Identify defective plant and report these through to the Process Artisan or Brewing Area Manager for resolution. 
  

Quality control and Analysis

• Carrying out the required quality checks and analyses and recording the results on the appropriate information system. 
  

• The list of quality checks to be executed is contained in the work instructions. Where quality problems have arisen, apply the 5Y's and quick fix routines to resolve.  
  

Communication 

• Actively participate in shift meetings, asking questions to test understanding and contributing suggestions. making use of the gap list to record issues, problems and improvement opportunities. 
  

• Fully understand the team goals and participate in team goal review sessions. 
  

• Make use of relevant communication media (e.g. shift logbook) to stay informed and inform others of issues. 
  

Problem Solving

• Where problems occur, use 5Y's and quick fix routines to identify the possible origin and report these to the Process Artisan and or Brewing Area Manager for resolution.        
  

• Provide information to teams carrying out problem solving or FFA's as required. 
  

Continuous Improvement

• Identify sources of waste and report these to the Brewing Area Manager.