Executive, Brewing & Processing

What you’ll be doing

• Brewing process include material intake, material transfer, brewing operation (BOTEC and Supervisory Control and Data Acquisition (SCADA) system), additives addition, Clean-In-Place (CIP) of brewing vessels and process lines, while supporting the Senior Executive when necessary.
• Daily temperature recording and fermentation plato analysis.
• Fermentation record with yeast management
• Plato, Bitterness Unit (BU), color, Vicinal Diketones (VDK), alcohol.
• Deviation escalation and corrective and preventive action.
• Aid in wort cooling, wort sampling, and blending of recovered beer.
• Order additives, raw materials for cellar operation.
• Yeast storage tanks, yeast line cleaning (auto program) with manual connection.
• Yeast pitching operation during wort cooling.
• Ensure hygiene condition achieved in allocated zone.
• Ensure safety guidelines and policies are adhered to when operating the plant.
• Comply with Carlsberg Operation Manual (COM) guidelines and contribute consistently in Carlsberg Excellence journey.
• Ensure COM compliance and able to conduct self-audit based on COM.
• Undertake any additional duties or responsibilities that may be assigned from time to time.

What we’re looking for

• An inspiring and results-driven leader who can effectively guide, motivate, and empower their team to consistently meet and exceed established KPIs.
• A highly accountable and independent professional who takes complete ownership of tasks and thrives with minimal supervision while maintaining strong self-discipline.
• A structured and strategic planner who possesses excellent organizational skills to optimize workflows, prioritize deliverables, and manage time effectively.

Requirements

• With Bachelor Degree/Diploma in Food Technology/Bio Technology/Bio Chemistry/Chemical Engineering or equivalent.
• At least 1 year of working experience in a food manufacturing environment; however, fresh graduates with a relevant background are highly encouraged to apply.
• Flexible to work on Saturdays and Sundays as required by business needs.
• Have basic computer skills (Ms Word, Excel and PowerPoint).
• Basic science knowledge in fermentation and Certificate in Brewing is an advantage.
• Willing to work on 8 hours shift.