• The Key Purpose of this role is to manage the operational and technical aspects of yeast propagation and yeast management within the brewery cellars department ensuring compliance to the SAB Ltd and global brewing standards.

Key Roles and Responsibilities:

• Manage the full end-to-end process of yeast propagation in alignment with business requirements
• Manage yeast storage and handling, and coach others to the requirements thereof
• Manage wort, yeast, water and fermentation process and microbiology
• Conduct problem solving in everyday activities and identify sustainable and creative solutions where required
• Demonstrate relevant knowledge of the brewing process and vertical supply chain
• Provide yeast subject matter expertise in Cellars and build capability as the SME across the brewing fraternity
• Lead and champion yeast and prop room CIP and hygiene
• Manage and drive technical projects
• Leverage VPO to ensure effectiveness in delivering performance

Minimum Requirements:

• BSc in Biological Sciences, Chemistry or Chem Eng or equivalent B.Tech degree
• Must have completed SAB Ltd Brewing traineeship
• Must have an in-depth understanding and knowledge of Standard Work Practices (SWP) and VPO, Problem solving methodologies and Quality Management Systems (QMS)
• Sound understanding and knowledge of the Business Planning Processes
• Good understanding of the NOSA Standards
• Must know and understand the different production planning processes across the value chain
• Good understanding of financial processes within the SAB context

Additional Information:

• BAND: VII