Process Operator – Vinegar Production

About the role

We are looking for a Process Operator to manage the fermentation process that converts alcohol into vinegar. You will be responsible for overseeing bacterial cultures, monitoring acidity, and ensuring a steady supply of quality‑compliant vinegar to bottling and sauce lines.

Key responsibilities

• Maintain continuous vinegar fermenter cycle times and monitor fermentation duration.
• Coordinate timely delivery of vinegar to production lines.
• Ensure product meets quality standards for acidity, aroma and clarity.
• Drive raw‑material conversion efficiency and manage tank‑farm volumes.
• Oversee quality assurance of all incoming raw materials.
• Maintain clean and sanitary equipment and detailed batch records.
• Precisely monitor temperature and pH levels throughout the process.

Required profile

• National Diploma in Food Technology, Biotechnology or a related field.
• 2‑5 years experience in vinegar or wine manufacturing.
• Strong understanding of microbial activity and fermentation science.
• Attention to detail and ability to work safely in a production environment.

Required skills

• P‑H monitoring and control.
• Temperature control of fermentation vessels.
• Operation of fermentation vessels, sensors and related equipment.
• Quality‑assurance testing of pH, taste and aroma.