I graduated from July 20 10 and joined Guangxi Jinyuan biochemical company directly. On July 20 1 10, he obtained the assistant engineer certificate, and on May 20 17, he obtained the intermediate engineer certificate. During more than seven years in the company, I have gained a broad training platform from a grass-roots employee, to the person in charge of alcohol fermentation section, to the production dispatcher of the company, from management section to workshop production, from process control to energy saving and emission reduction, and participated in technical improvement and project follow-up. With the support and help of company leaders and colleagues, my learning ability, communication and coordination ability, professional and technical level, management level and personal comprehensive quality have been greatly improved. Now I will make a review and summary from my work experience.
From July 20 10 to June 20 1 1 0, I mainly participated in the company's pre-job training and safety training, and studied various rules and regulations and production technology in the workshop. This is the homework that every new employee must complete. In the past year's study and work, I have gained a lot: First, I understand and conscientiously implement the company's various systems, especially the safety-related knowledge and systems. In the chemical plant, I should always remember to put safety first. Secondly, in the production process of the learning workshop, I realized that my knowledge was poor, and many theoretical knowledge I learned at school was useless or forgotten, so I took the opportunity to catch up with relevant theoretical knowledge. Thirdly, through contact and communication with operators, we can basically understand their ideas and ways of doing things, laying a foundation for future management.
From July 20 1 1 year to March 20 12, he was responsible for the company's production statistics and the part-time attendance of the company's workshop staff. During the attendance period, I contacted and understood most employees in the workshop by recording their fingerprints and collecting their basic information, and established a certain sense of trust with them. By taking charge of the company's statistical data, I can be familiar with the company's energy consumption, unit consumption and the production of each workshop. Although this work is not laborious, it is very important, because through those statistics, I can know the production situation of each workshop. If it is abnormal, I can often see it at a glance. If there is any abnormality, I should give it back to the workshop in time, so as to find out the reasons and make adjustments in time to ensure the normal operation of the workshop. At the same time, through statistical data, we can judge whether the production cost is reasonable, which is of great significance for making correct production guidance and laying a solid foundation for my future work. During this period, I was also responsible for the statistics and strict examination of key process indexes in the press, fermentation and distillation sections of alcohol workshop. At the end of the month, I assessed and ranked the process indicators of each team, and combined with the corresponding reward and punishment system, so that employees did not dare to neglect and operate carefully, which greatly improved the compliance rate of production indicators in each section, improved product quality and reduced unit consumption.
From April 20 12 to June 20 13, due to the needs of production, my working ability was outstanding. The leader of the company transferred me to the fermentation section of the alcohol workshop as the section chief, responsible for the production of the fermentation section, assisting the deputy director of the workshop to manage the production of the workshop, and solving the outstanding problems such as high unit consumption and easy pollution of bacteria in alcohol production. New position, new requirements, in order to master the process control points as soon as possible, I seriously study the theory of alcohol production, and at the same time, combined with the actual production, I ask the leaders in time if I don't understand, and often work overtime in the workshop. In less than a month, I was familiar with and mastered the influence of various indicators on yeast growth and reproduction. During my tenure as the fermentation section chief of the alcohol workshop, I earnestly implemented and implemented the various systems and production indicators of the fermentation section, strictly managed and required the operators of the fermentation section to strive to achieve the production indicators, and ensured the smooth production of the workshop. At the same time, during my work, I carefully studied the alcohol fermentation process, and studied the influence of the changes of fermentation temperature, PH value of mash, sugar content and other indicators on the alcohol fermentation process. Through investigation, I found that some process parameters are not optimal now, and a little adjustment is more conducive to alcohol fermentation, and some indicators are not static. We should make corresponding adjustments according to the specific fermentation conditions and requirements, so as to get better results and reduce the output. These studies finally published a paper "Research on the Control of Alcohol Fermentation Process" in the journal of Scientific Breeding.
In the early stage of being the person in charge of the fermentation section, due to improper management, the operators made some mistakes, which caused the pollution of fermentation bacteria and caused some losses to production. After punishing the corresponding personnel, I also deeply reflected and corrected in time, and strictly demanded and supervised the key points. Through reasonable control of various technological indexes, the growth and reproduction environment of yeast was improved, and at the same time, production management, sanitation and disinfection management were strengthened, and the probability of fermentation bacteria pollution was reduced. After a week or two of hard work, the production has returned to normal, and the outstanding problems of high unit consumption and easy bacterial pollution have been solved. Looking back now, the mistakes I made were really childish, but I also gained a lot of valuable experience. Maybe this is the price of growing up. In fact, as long as we master the theory and grasp the key points, the accident of alcohol fermentation bacteria will basically not happen.
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