Five ORC cellar assistants Adriaan Bobbejee (ORC Upington), Enrico van Wyk (ORC Upington), Johnny Swartz (ORC Kakamas), Charles Booysen and Cassie Daries (ORC Grootdrink) excelled and were part of the 2018 Winetech study group Top Ten achievers.
They all grew up in the area and were interested in viticulture and the winemaking process from a young age. The five cellar assistants are all passionate about their work and sound relations in the workplace are important to them. However, they would like to get a better understanding of the wine industry and a better insight about the winemaking process from the vineyards to the cellar.
One has to ask and find out more about the approach this cellar follows and how they successfully motivate employees to ensure the optimal transfer of knowledge. Jopie Faul of ORC Upington said that the Upington cellar is busy throughout the year with the preparation of wines prior to bottling and that it requires a huge team effort to maintain ORC stock levels. According to Jopie, the team is very conscientious and work almost every weekend.
Jim De Kock of ORC Grootdrink said that ORC employees receive all possible support regarding personal development and transfer of knowledge. Regular talks with employees ensure that informed choices are made. Management regularly consult with employees about possible new training programmes and transfer of knowledge. Cellar assistants are encouraged to contribute and to make suggestions about possible training. The cellar goes to a lot of trouble to provide cellar assistants insight regarding winemaking procedures and ORC products.
From left to right: Enrico van Wyk, Cornelius (Cassie) Daries, Adriaan Bobbejee, Altus Theron (Chief Production Officer), Charles Booysen and Johnny Swartz.
Although formal mentorship programmes are not in place, informal mentorship relationships exist which guide employees. ORC Kakamas often presents wine tastings to cellar assistants to develop tasting abilities and to establish sound relations.
ORC winemakers give guidance to their teams so that they are aware that they add value to the winemaking process. ORC provides training to ensure that all are familiar with procedures in the different departments. For example, the operators will meet at one of the ORC cellars and will receive group training regarding the different equipment used in the cellars. This approach ensures that standards and procedures are on the same level in all the cellars.
ORC winemakers confirmed that they participate in the Winetech study groups as cellar assistants take ownership of available opportunities which in turn increases confidence. The way cellar assistants approach tasks after attending the study groups is noticeable. The winemakers confirmed that trained cellar assistants are a benefit to the cellar and that it is important to create a future for cellar assistants within ORC. The cellar also participates in the Winetech study groups to improve skills. It is noticeable to the winemakers that cellar assistants gain more knowledge through participating in the study groups and that they are eager to apply the new acquired knowledge. Therefore, cellar assistants are keen to take greater responsibility, as their knowledge are confirmed in the study groups.
A direct result of participating in the Winetech study groups, is a greater awareness of the correct execution of tasks. According to the five achievers the knowledge acquired in the study groups assists them with their tasks. The study groups provide a better insight of the wine industry and they are exposed to new methods. They are also of the opinion that by attending the study groups the possibility of future promotion is not excluded.
The recognition the five cellar assistants received with the announcement of the Winetech 2018 Top Ten cellar assistants, increased their confidence and that they have value as individuals, not only within the workplace, but also within the community. Cellar assistants get to know one another within this massive cellar. Therefore, the relative isolation which might exist may have been decreased by participation in the study groups. Cellar assistants became aware not only of the challenges, but also successes within the workplace.
The biggest challenge ORC face is the fact that the group of cellars are located far from the Cape Winelands, where ample opportunities exist for participating in workshops and skills programmes. Transfer of knowledge is not as complex in the south, as service providers are within reach and available. The lack of service providers and opportunities do not prevent ORC to take employees to higher levels in their development and transfer of knowledge.
ORC employs many Setswana employees, who are not always able to fully understand Afrikaans and English. Therefore, the language used to communicate and to facilitate transfer of knowledge might be consider as a serious challenge. Lack of confidence and illiteracy levels create additional challenges. Employees do not always see the bigger picture and do not always understand why training programmes should be attended. However, the ORC winemakers believe that the recognition the five cellar assistants received, will make a huge difference.
The five achievers have a powerful message to fellow cellar assistants in the wine industry. They believe one should never stop acquiring knowledge and that one should always ask questions why tasks are executed in a specific manner. One should aim to continuously develop oneself and to prevent stagnation. One can certainly find ways to execute tasks in a more effective way. They believe that one should always stay true to oneself. Co-operation is considered as very important as well as respect for both senior and junior colleagues. One should not only be diligent, loyal, positive, passionate and responsible, but one should aim to be a role model and a teacher to others. There should be empathy for others, and one should assist others to also become role models.
Despite enormous challenges such as language and the distance from the Cape Winelands, the approach ORC follows to assist cellar assistants to reach their full potential, is a huge success.