Cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.

Tasks

Tasks include -
(a) Operating and monitoring machinery used to restrain, stun, slaughter animals and to trim carcasses into standard meat and fish cuts;
(b) Setting, operating and attending machinery and ovens to mix, bake and otherwise prepare bread and flour confectionery products;
(c) Operating machinery to crush, mix, malt, cook and ferment grains and fruits to produce beer, wines, malt liquors, vinegar, yeast and related products;
(d) Attending equipment to make jam, toffee, cheese, processed cheese, margarine, syrup, ice, pasta, ice-cream, sausages, chocolate, maize starch, edible fats and dextrin;
(e) Operating equipment to cool, heat, dry, roast, blanch, pasteurize, smoke, sterilize, freeze, evaporate and concentrate foodstuffs and liquids used in food processing;
(f) Mixing, pulping, grinding, blending and separating foodstuffs and liquids with churning, pressing, sieving, grinding and filtering equipment;
(g) Processing tobacco leaves by machine to make cigarettes, cigars, pipe and other tobacco products.