Frances Ernest Nganiko

1. Collect and prepare samples for chemical analysis. 2. Perform laboratory tests using standard analytical methods. 3. Analyze water quality, detergents, disinfectants, and sanitation chemicals. Operate, calibrate, and maintain laboratory equipment. 4. Record, interpret, and report test results accurately. 5. Ensure compliance with quality standards, GMP, ISO, and safety procedures. 6. Prepare chemical reagents and standard solutions. 7. Monitor the effectiveness of cleaning and sanitation chemicals. 8. Investigate out-of-specification results and recommend corrective actions. Maintain laboratory records and documentation. 9. Follow health, safety, and environmental regulations when handling chemicals. 10. Work with production and quality teams to improve product quality and sanitation processes.

1. Operate brewing equipment including mash tun, lauter tun, kettle, whirlpool, fermenters, and filtration systems. 2. Monitor brewing parameters such as temperature, pressure, pH, gravity, flow rates, and fermentation progress. 3. Prepare and transfer raw materials including malt, hops, yeast, and brewing water according to production recipes. 4. Perform routine quality checks and collect samples for laboratory analysis. Carry out Clean-in-Place (CIP) procedures and maintain high hygiene standards. 5. Record production data accurately in logbooks or computerized systems. 6. Troubleshoot minor equipment issues and report major faults to the maintenance team. 7. Follow Good Manufacturing Practices (GMP), HACCP, ISO standards, and all health and safety procedures. 8. Minimize product losses and ensure efficient use of raw materials and utilities. 9. Work closely with Quality Assurance, Maintenance, and Packaging teams to achieve production targets.

1. Collect and analyze samples of raw materials, wort, beer, water, and packaging materials. 2. Perform physical, chemical, and microbiological tests (e.g., pH, gravity, bitterness, color, alcohol content, dissolved oxygen, yeast viability, and microbial analysis). 3. Monitor fermentation and maturation processes through routine laboratory testing. 4. Ensure all products comply with quality standards, GMP, HACCP, and company specifications. 5. Calibrate, maintain, and troubleshoot laboratory equipment. 6. Prepare reagents and standard solutions for laboratory analyses. 7. Record, interpret, and report laboratory results accurately. 8. Investigate out-of-specification (OOS) results and support corrective actions. Monitor water quality and CIP (Clean-in-Place) effectiveness. 9. Maintain laboratory cleanliness and follow health and safety procedures. Participate in internal audits and continuous improvement initiatives.