Job Description

Job Title: Head Brewer



Function: Brewing



Job Grade: 10



Location: Dharuhera



Qualification: M. Sc or Degree in Engineering



Year of experience: Minimum 10 Yrs of Experience



Job Purpose: To produce the beer as per the permits and quality standards set up by the company within the budgeted cost for the budgeted year. To maintain the optimum mix of raw materials in order to generate prescribed quality of beer. To ensure the processing of beer is going smoothly and effectively.



Job Responsibilities:


Production:


• Planning the process operations so that the budgeted volumes of production are met as per permits brand wise for the year.
• Planning the physical stock of important raw material and packaging material by coordinating with commercial person
• Legal and statutory compliance:
• Statutory compliance (if any) to ensure smooth functioning of ETP
• To file returns of water consumption as well as effluent details to the PCB by prescribed time.
• To ensure calibration of fillers by weight and measures department.
• To ensure calibration of Excise Dip tank and furnace oil tank.
• To ensure to submitting Form-v to the PCB as per schedule.



Efficiency:


To maintain the manufacturing cost as per the budget on the materials of processing, bottling: To maintain the bottler line efficiency


• To conduct brewery monthly review on the prescribed date of every month.


• Updating the balance score card details for process as per requirement.

To prepare variable cost details for management review meeting discussion. To coordinate with plant engineer for the smooth maintenance in process and bottlery.


Quality control:


• To ensure that beer produced are conforms to all quality specification as per CTC norms.

To achieve minimum 10 days shelf life for unpasteurized beer. To achieve haze value of less than 0.4EBCfor all the beers filtered.


• To ensure that the BBT DO is maintained less than 0.100PPM
• To ensure infection zero level in all process vessels
• To ensure yeast recycling is maintained within 5/6 generation by introducing new yeast culture periodically.



Area of improvement:


A) Brew house To achieve maximum volume of 920HL of wort/day by proper brew planning (two high gravities and three 160HL brews/day) To increase brew house yield (BHY)above 75% in all brands after installation the malt mill. To optimize the use of brewing chemicals in all brands.


B) Sanitation and hygiene. To reduce the usage of the caustic soda in caustic brews per month. To maintain adequate sanitation and hygiene in the beer processing areas.


C) Lager seller and filtration areas. To reduce the consumption of hyflo by optimization of yeast pitching rate, proper temp control in during fermentation and lagering. To install automation system of cooling for lager tank. To minimize the usage of beer hose by installing fixed pipe system


D) Finished go down. To maintain the bottle breakage



E) Process section To successfully brew jaguar brand and produce consistently as per the specs provided by CTC. To reduce water consumption in beer processing areas,