• 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.

• BSc Chemistry/Biology/Food Sciences and/or HND or equivalent from a reputable Institution. • 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