Cellar operator jobs in Finland
Fermentation cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.
Cellar operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Cellar operator - Which skills are essential?
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
Collect samples of materials or products for laboratory analysis.
Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Measuring pH which is a measure of acidity or alkalinity.
Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Tend suitable equipment to remove alcohol from alcoholic beverages such as beer and wine.
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Ensure a clean working space according to hygienic standards in the food processing industry.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
The most updated systems and best available techniques in the brewing industry.
Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Ensure the quality of all factors involved in a food production process.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.
Cellar operator - Which skills are useful but not essential?
Proceed in a way that one can be relied on or depended on.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Managing temperature and pressure as to reach set carbonation levels in beverages.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Operating and monitoring centrifugal separators.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.