🍽️ Waiter / Steward – Join Our Team at Gourmetpulp Brewworks & Fermentary! 📍 Location: 6th Avenue, Block M, Anna Nagar East, Chennai 🕒 Shift: Day Shift | Full-Time & Part-Time options available 💰 Salary: ₹12,000 – ₹16,500/month 🎁 Perks: Overtime Pay | Flexible Hours | Free Meals Job Role: We're hiring friendly and energetic individuals to serve guests, take orders, and help maintain a great dining experience at our café-brewery. No English? No problem! We welcome freshers and offer full training. Who Can Apply: ✅ 10th Pass or Below ✅ Both Genders Welcome ✅ Tamil Speaking ✅ No English Required ✅ Freshers Encouraged HR Contact: Uthiramoorthi – 📞 9962244334 📩 Email: havasubrewing@gmail.com 🔗 Apply Now Note: This is a genuine opportunity. No fees. No work-from-home. Just great food and a great team! Applications open across Chennai.

The Kombucha Food Technologist job involves designing, executing, and optimizing fermentation processes for kombucha production, while also analyzing and documenting fermentation results. They must maintain a sterile laboratory environment and ensure compliance with quality and safety standards. Key Responsibilities: Fermentation Process Design and Optimization: Developing and refining kombucha fermentation processes, including selecting appropriate microorganisms (SCOBY), determining optimal fermentation conditions (temperature, time, etc.), and ensuring consistent product quality. Laboratory Management: Maintaining a sterile laboratory environment, managing equipment, and ensuring proper storage of cultures and materials. Data Analysis and Documentation: Performing data analysis on fermentation results, including microbial counts, pH, acidity, and flavor profiles. Documenting findings and preparing reports. Quality Control: Ensuring kombucha products meet quality standards and specifications, and adhering to food safety regulations. Collaboration: Working with other teams (e.g., production, research, quality control) to ensure seamless operations and product development. Innovation: Researching new fermentation techniques and exploring different substrates (e.g., herbs, fruits) to develop innovative kombucha products. Skills and Qualifications: Scientific Background: Bachelor's or Master's degree in biotechnology, microbiology, food science, or a related field. Laboratory Skills: Experience with aseptic techniques, microbial culturing, and fermentation processes. Data Analysis: Proficiency in data analysis software and statistical methods. Communication and Collaboration: Strong written and verbal communication skills, with the ability to work effectively in a team. Problem-Solving: Ability to troubleshoot problems and identify solutions to complex fermentation challenges. Knowledge of Kombucha Fermentation: Familiarity with the microbiology and biochemistry of kombucha fermentation, including the role of SCOBY and the production of various compounds. Regulatory Compliance: Knowledge of food safety regulations and quality standards.