Siropier – Fabrication de sirops

About the role

The Siropier is responsible for producing syrups and sugar‑based preparations from raw material weighing to bottling, ensuring strict adherence to recipes, hygiene standards and food‑safety regulations.

Key responsibilities

• Weigh and dose raw materials (sugar, water, acids, extracts, fruits or plants) according to exact formulas.
• Operate vats for cooking, dissolution, mixing and maceration, both hot and cold processes.
• Monitor in‑process parameters such as Brix, pH, temperature and density.
• Participate in or supervise packaging steps: filling, capping, labeling and cartonisation.
• Perform visual and organoleptic checks for impurities, colour, clarity and taste.
• Complete lot traceability sheets and record production data (batch numbers, quantities, expiry dates).
• Apply cleaning‑in‑place (NEP) or manual sanitation procedures for equipment and pipelines.
• Report equipment anomalies and carry out first‑level maintenance on pumps, valves and agitators.
• Ensure compliance with HACCP rules and the use of personal protective equipment.

Required profile

• Bac+3 in Food Industry, Bio‑industries or a specific syrup‑making qualification.
• Minimum three years of experience in syrup or beverage production.
• Strong understanding of food‑safety and hygiene regulations.
• Physical ability to handle loads and stand for extended periods.

Required skills

• Proficiency with weighing, mixing and cooking techniques.
• Knowledge of HACCP and food‑safety standards.
• Ability to operate measurement instruments such as a refractometer and a pH meter.
• Basic equipment maintenance skills.

What we offer

• 6‑month fixed‑term contract, renewable once, with possibility of an indefinite contract.
• Negotiable salary.
• Work in Brazzaville at a modern agro‑food facility.