Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary components liaise with other work areas, which may include: maintenance personnel operators render the equipment safe to set change equipment or process components in response to product change and specification. This may include: label size, positioning, shape and type bottle size and shape carton size, type and format capsule size and type product type and style (e.g. still to sparkling wine) closure type or size (e.g. cork to screw top) pallet pattern select and use appropriate hand tools assemble equipment in correct sequence and replace, insert and/or adjust components to meet new specifications. This may include: conveyor speed direction and orientation of cartons or bottles adding or removing carton inserters glue type or change to tape speed or timing of operation desired temperature for glue or capsule shrinkers and bottle dryers machine heights (e.g. bottle fill and label height) depth of closure (cork) filling pressure product code changes program selection width or positioning of bottle guides change services as required. This may include: type of inert gas used to flush bags or bottles of cover product bottle rinsing method (e.g. water, alcohol or gas) flushing lines checking pressures, flow rates or quantities used per item test the process and equipment operation to identify out-of-specification results or non-compliance. This can involve testing: label height, orientation and adhesion conveyor noise and product spacing carton erection, orientation and seal production capacity (e.g. bottles per hour) fill pressure make adjustments to the equipment or process in response to out-of-specification results or non-compliance. This may include adjusting: stars, scrolls and bows mandrels filling head heights label applicators sighting guides operational speeds record workplace information sort, collect, treat, recycle or dispose of waste according to workplace procedures store unused components instruct operators as required use appropriate cleaning techniques maintain work area to meet housekeeping standards carry out routine maintenance according to enterprise procedures operate the bottle supply, bottle filling, softpack filling, bottle sealing, bottle capsuling, labelling, carton erection, carton packing, tirage and transfer, traditional sparkling wine, electronic coding and/or palletising process according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |