Production Lab Assistant Executive

Job Description:

Desired candidate profile-

1. Must have knowledge of HACCP, as well as Good Manufacturing Practice (GMP), Good Laboratory Practice (GLP), Good Hygienic Practice (GHP).
2. Coordinating closely with Tank Hall, Labelling and Dispatch department to ensure QC and processes are conforming to set standards.
3. Must have experience & knowledge of Wine Making Process.
4. Knowledge of Wine and Lab Analysis in any Vineyard/Winery.
5. Performing Free SO2, Total SO2, Volatile acidity. Alcohol %, PH, Total acidity, residual sugar, Protein test, Cold stability, MLF test, and Wine testing etc.
6. Only local candidates preferred who are willing to shift to Akluj (Maharashtra)

 Primary Responsibility

1. Responsible for the day to day operation of Fermentation & Quality control in the Production department.
2. Handling & Supervising Fermentation section (Tank Hall) different process like Racking, Transfer, Enzyme addition, Yeast culture, preservatives addition.
3. Maintaining CIP Schedule.
4. Doing all process & stages lab analysis like gravity, residual sugar, alcohol %, CIP solution checking, water analysis like hardness. Ph, etc.
5. Working on different Laboratory analysis of wine like Sugar, Acidity, Alcohol, Bentonite Test, Conductivity and Brix & Density of Juice.
6. Keeping tight control on the process with respect to quality.
7. Ensure that all types of wine analysis (in the process and external purchased) and other lab analysis is compiled in time.
8. Doing yeast cell count (viable & total) with the help of hemocytometer slide.
9. Operation and chemical analysis of the Water Treatment Plant/Effluents Treatment Plant.
10. Online wine parameter checking as per the frequency. 

 Key Skills

1. Wine QC standards
2. Experience in working in winery/vineyard.
3. Supervisory Skills.
4. Computer literate.

  Documentation-

1. Daily & Weekly Report as per the Fratelli Wines standards.

 Laboratory Exposure-

1. Fermentation Technology: Working & control of fermentor, parameter optimization, solid state fermentation.
2. Wine Analysis: Titratable Acidity, Volatile Acidity, Sulfur Dioxide, Reducing Sugar, Alcohol measurement, malolactic fermentation identification techniques. Handling of a spectrophotometer, alcoholiser.
3. Microbiological methods: Isolation and characterization of microorganism, culture initiation and maintenance, microbial growth curve, cell counting.
4. Electrophoresis techniques, Spectroscopic analysis, Chromatography.
5. Plant cell culture techniques.

For more details call on 9765567505 / 9765567509

if you are interested kindly send your updated CV