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 tirage requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services. This may include checking: product to be transferred (disgorged) meets specification product to be filled to tirage meets specification power, compressed air, water, inert gas, steam and vacuum are available to equipment bottles and crown seals meet specifications bins to be used meet specification liaise with other work areas which may include: maintenance personnel materials supply cellar quality assurance personnel personnel binning and de-binning confirm equipment status and condition. This may include completing a test run, making minor adjustments as required and confirming that: cleaning and sanitation processes are completed filling tubes meet specification bottle feeds are filled with correct screws and stars and accurately aligned crown seal hopper, chutes and guides are operational crown sealer is operational vacuum is operational rinser is operational inert gas is operational disgorger bottle piercing tips are straight and correctly aligned to receive bottles de-crowner is operational line controls and conveyors are operational automatic binning and de-binning is set up for operation filler, crown sealer, rinser, disgorger and de-crowner are adjusted to suit bottle height lines and equipment are flushed with product to be bottled set up and start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring: gas and compressed air pressures vacuum product or wine base temperature fill height and volume ongoing appearance and quality of wine filled to tirage effectiveness of crown seals in sealing wine in bottle disgorger bottle piercing tips are not bent or incorrectly aligned ongoing disgorging is draining wine efficiently de-crowner is removing all crown seals bottles are rinsed efficiently and are suitable for filling vacuum and gas are being applied bins being filled to tirage are clearly marked as specified all identifying markings are removed from bins once wine is transferred smooth flow of automatic binning and de-binning monitor supply and flow of product and materials 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 instructed 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. This may include removing product or consumables from the line 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 record workplace information maintain work area to meet housekeeping standards take samples according to enterprise procedures conduct tests according to enterprise procedures carry out routine maintenance 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 |