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 distillation requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services. This may include checking temperature and alcoholic strength liaise with other work areas prepare product and materials as required. This may include: heating the incoming product surveying vessel to be distilled taking dips of low wine product testing low wine product confirm equipment status and condition. This may include checking: water flow to condensers receiver vessels for heads, heart and tails pot is empty discharge valve is shut pump operation integrity of lines and fittings set up and start up the process. This will include any tests or procedures required to meet Customs and Excise regulations monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring: valves cooling water flow rates to condensers volume of charge temperature of distillate alcoholic strength of distillate heat source receivers for distillation products pressure of still condensate rate or flow (speed) condenser and/or brandy ball temperature safety and vacuum valves monitor supply and flow of product, materials and services to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required conduct product or batch changeovers take samples and conduct tests shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements. This may include: shutting off steam shutting off water to condenser and brandy ball checking for presence of vapour in pot discharging waste to effluent system prepare equipment for cleaning. This may involve draining and/or dismantling equipment, removing waste either manually or by rinsing in preparation for cleaning and sanitation. record workplace information. This will include meeting the requirements of Customs and Excise regulations maintain work area to meet housekeeping standards ensure that all Customs and Excise regulations are adhered to sort, collect, treat, recycle or dispose of waste according to enterprise procedures carry out routine maintenance according to enterprise procedures perform transfer operations according to enterprise procedures identify, rectify and/or report environmental non-compliance according to enterprise procedures 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 |