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 cutting processing requirements Confirm supply of necessary materials Liaise with other work areas and customers Select, fit and use appropriate personal protective clothing and/or equipment Select, operate, maintain and store required equipment according to instructions Maintain work area and equipment to meet workplace housekeeping standards Maintain work area and equipment to meet workplace hygiene standards Use appropriate cleaning techniques Recognise problems and anomalies and correct and/or report them as instructed Identify, rectify and/or report environmental non-compliance Maintain workplace records Handle pruning secateurs safely. This includes following the correct handling and sharpening procedures Recognise performance problems with secateurs and correct or report them as instructed. This includes oiling moving parts and sharpening blades Identify different parts of the grapevine. This should include identifying: vine trunk and permanent framework canes and/or cordons tendrils and buds Select and take vine cuttings according to instructions. This may include: correct length and diameter correct number of buds on the cutting degree of straightness cuts made correctly and cleanly top cut at 45° angle or bottom bud flat, 1-2 cm from nearest bud number of buds left on the vine Collect and store vine cuttings according to instructions. This may include: numbers per bundle all lying the same way in the bundle (basal and distal ends) secure tying of bundles labelling maintaining hydration of cuttings Prepare chemical treatments to required concentration and ensure homogenous mix Treat cuttings as instructed. This may include: completing hydration of all cuttings completing chemical treatment of all cuttings removing unwanted plant material Monitor the standard of cuttings and grade them as instructed Bundle and label cuttings as instructed. This may include: including correct numbers per bundle cuttings all lying the same way in the bundle tying bundles securely labelling legibly and accurately Pack and store cuttings as instructed. This may include: cold room layout cold room temperature variations customer requirements storage time requirements 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 |