Key Responsibilities
1. Coffee Roasting Operations
• Plan, execute, and supervise all coffee roasting activities according to production schedules.
• Develop, maintain, and consistently replicate roast profiles for all coffee products.
• Ensure optimal roast quality, flavor consistency, and batch accuracy.
• Monitor green coffee usage, roast loss, yield, and wastage.
• Ensure roasting equipment is operated safely and efficiently.
2. Quality Control & Cupping
• Conduct regular cupping sessions to evaluate green coffee, roast batches, and final products.
• Maintain cupping protocols and quality benchmarks aligned with Earth Roastery standards.
• Identify defects, inconsistencies, or quality deviations and take corrective actions.
• Collaborate with the Production Manager on product development and quality improvements.
3. Roastery Operations Management
• Oversee daily roastery operations including roasting, cooling, packaging coordination, and dispatch readiness.
• Ensure cleanliness, hygiene, and organization of the roastery area.
• Coordinate with inventory and logistics teams for raw material availability and finished goods movement.
• Support production planning to meet café, wholesale, and customer demand.
4. Equipment & Maintenance Coordination
• Ensure proper handling, calibration, and routine checks of roasting equipment.
• Report technical issues and coordinate with maintenance teams for repairs and servicing.
• Maintain roasting logs, machine records, and production documentation.
5. Team Supervision & Training
• Guide and support roasters and roastery assistants in daily operations.
• Train team members on roasting procedures, safety standards, and quality expectations.
• Ensure compliance with company SOPs, food safety, and workplace safety regulations.
6. Reporting & Compliance
• Prepare and submit roasting and production reports to the Production Manager.
• Maintain accurate records of roasting batches, cupping results, and production output.
• Support internal audits, quality checks, and continuous improvement initiatives.
Qualifications & Experience
• Certification or formal training in coffee roasting and cupping (preferred).
• Minimum 3–5 years of experience in a professional coffee roastery.
• Proven experience in roast profile development and quality control.
• Experience working under structured production management.
• Can start immediately