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 requirements Select, fit and use appropriate personal protective clothing and/or equipment Confirm equipment status and condition Carry out tests according to workplace procedures Read and interpret results as required Record results as required and complete workplace information Monitor the process and equipment to identify out-of-specification results or non-compliance Take corrective action in response to out-of-specification results, anomalies or non-compliance Report and/or record corrective action according to workplace procedures Follow procedures to repeat or validate results as required Differentiate between wine yeast and bacterial cells under a microscope 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 requirements Maintain work area to meet housekeeping standards. This will include maintenance of aseptic environment Prepare equipment for cleaning. This may include dismantling equipment or rinsing in preparation for sanitation Clean and sanitise equipment according to enterprise procedures Identify, rectify or report environmental non-compliance according to enterprise procedures Perform oil emersion and phase contrast techniques 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 |