Essential Duties and Responsibilities:
• Conduct Qualitative and quantitative analysis of all manufactured syrups.
• Report any anomalies is syrup making process.
• Prepare batch as per the production plan.
• Ensure process is run as per the quality mandate and appoint schedule of testing.
• Ensure CIP is run a per the CIP mandate and ensure proper data recording.
• Ensure basic running maintenance is done to ensure quality performance.
• Write all key shift information in log book & ensure proper hand over and take over during the shift change.
• Ensure operational safety is done before machine start up.
• Ensure syrup availability as per the production plan.
• Ensure food safety requirements, GHK / Hygiene/process standard are meet and appropriate action is take if required
• Support corrective action to online quality in case of defect in product.
• Operate premix and ensure proper start-up and end off of machine.
• Record the physiochemical analysis in the daily syrup log book
• Carry out CD preparation of syrup and perform Brix, PH, TA. Test
• Ensure all raw material received from the store is of Hariss International standard, by conducting proper checking.
• Support CIP operation such as line CIP and syrup tank.
• Ensure there is proper jumper connection during batch preparation.
• Ensure there is correct amount of ingredients weighed for batch preparation.
• Ensure calibration of weighing balance and all instruments in syrup room, and record the data.
• Transfer correct amount sugar in the finished syrup tank as per the recipe.
• Follow the weekly routine shut down process in the syrup room & ensure there no syrup remaining in the tank before the shutdown.
• Handle any trouble shooting in the syrup room.
• Maintain syrup log book accordance with UNBS standard.
• Conduct censoring of treated water before starting batch preparation.
• Ensure there is enough Flavor and dry ingredients for batch preparation at the beginning & end of every shift
• Ensure there is correct flavor before use in the batch and check the batch no, product code, and expiry date of the flavor.
• Check all drain valves, and ensure sampling point are closed during transfer of flavor, dry ingredients and sugar in the finished syrup tank.

Education and/or Work Experience Requirements:
Qualifications:
• BSc Chemistry/Biology/Food Sciences and/or HND or equivalent from a reputable Institution.
Experience:
• At least 2-3 years hands-on in the Food Industry. Beverage manufacture a distinct advantage.
• Familiar with Carbonated Soft Drinks and/or Juice manufacture technology
• Basic knowledge of analysis on Sugar, Simple syrup and final products.
• Food Safety and Hygiene handling techniques