Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify batch requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services liaise with other work areas confirm equipment status and condition. This may include: checking receival vessel (in transfer operations) checking pump operation and integrity checking for leaks checking seals of hoses and fittings introducing inert gas cover on tank ensuring that all equipment is clean and/or sanitised set up and start up equipment to meet addition and fining requirements prepare product and materials in correct quantities and sequence monitor the preparation and mixing process. This may include monitoring: mixing effectiveness dosing rate product loss dilution oxidation speed of additions relevant product characteristics (type) monitor flow of product and materials to and from the process transfer addition or fining to designated location take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required sort, collect, treat, recycle or dispose of waste shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirement maintain workplace records maintain work area to meet housekeeping standards prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation use oral communication skills language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |