Fermentation Manager

Role & responsibilities

FERMENTATION OPERATIONS

Run fermentation plant operations from bench scale to 20 KL at full capacity utilisation, and improve their efficiency.

Apply hands-on expertise in wild-type and recombinant microbial fermentation across multiple commercial products.

Operate and troubleshoot fully automatic, bulk-scale fermenters, with a working understanding of scale-up to the capacity in the pipeline.

Drive process optimisation and standardisation through new protocols and strategies; identify and resolve critical bottlenecks and process gaps.

Own contamination control prevention, detection, and corrective action.

DOWNSTREAM PROCESSING

Own DSP operations end to end — centrifugation, chromatography column purification, membrane separation (UF/MF/TFF), solvent extraction, evaporation and distillation, and crystallisation.

Hold DSP to the same rigour, uptime, and compliance discipline as fermentation, from harvest through to final product release.

Troubleshoot DSP deviations hands-on, and drive root-cause analysis and corrective and preventive action.

PROCESS OPTIMISATION & CONTINUOUS IMPROVEMENT

Implement cost-effective improvements across manufacturing KPIs — product titre, batch throughput, yield and recovery, and overall equipment effectiveness.

Recommend and implement changes to workflow, operations, and equipment that raise production efficiency and reduce cost without compromising quality.

Contribute to annual operating budgets and CAPEX planning for facility expansion, equipment procurement, and process improvements.

QUALITY, COMPLIANCE & DOCUMENTATION

Prepare, validate, and implement SOPs for fermentation, downstream processing, cleaning, and sanitation.

Ensure compliance with cGMP, HACCP, and Good Hygiene Practices across all fermentation and DSP operations, keeping records complete and audit-ready.

Act as a Subject Matter Expert in regulatory, quality, and customer audits; support drafting and approval of process and quality-system documentation.

Serve as an active member of the Food Safety team, supporting HACCP and food-safety system reviews.

EQUIPMENT, MAINTENANCE & ASSET MANAGEMENT

Monitor and maintain the health of fermenters, DSP equipment, and related systems; plan and run preventive, annual, and breakdown maintenance to maximise reliability.

Manage critical and non-critical spares for fermentation and DSP equipment.

COLLABORATION & TECHNOLOGY TRANSFER

Work with R&D on process scale-up and commercialisation, including adaptation of technology transfers from the JV partner and in-house R&D into plant operations.

Coordinate across Quality, Engineering, and Supply Chain for smooth execution of daily operations.

TEAM LEADERSHIP

Lead, and be hands-on with, a round-the-clock fermentation and DSP team, giving direct guidance and technical mentorship on the floor.

Train and develop team members to build technical depth and meet production goals.

Basic qualifications

Master’s degree in Biotechnology, Microbiology, Life Sciences, Bio-Process Engineering, Chemical Engineering, or a related field — or equivalent hands-on industry experience.

10 + years of hands-on experience in biomanufacturing or fermentation-based operations.

Hands-on experience with fully automatic, bulk-scale fermenters of 10 KL and above. This is mandatory.

Working knowledge of downstream processing — centrifugation, TFF, chromatography column purification, solvent extraction, evaporation and distillation, and crystallisation.

Demonstrated experience operating in a cGMP, HACCP, or food-safety regulated environment, with strong personal ownership of compliance and documentation.

Proven ability to lead and work hands-on with round-the-clock production teams.

Preferred experience

Experience in a Contract Development and Manufacturing Organisation, including client specifications and on-spec, on-time delivery.

Exposure to technology transfer or scale-up from a JV partner’s or external R&D into commercial manufacturing.

Working knowledge of Lean, Six Sigma, or TQM.

Understanding of geography-specific regulatory requirements for biomanufacturing and food-grade ingredients.