Cider master jobs in Finland
Cider masters envision the manufacturing process of cider. They ensure brewing quality and follow one of several brewing processes. They modify existing brewing formulas and processing techniques in order to develop new cider products and cider-based beverages.
Cider master - Which skills are essential?
Smash the apples and storage them according to specifications in the adequate recipients before following the process of fermentation adhering to fermentation times and ingredients to add. Monitor the fermentation process.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Prepare wine for bottling. Assist with bottling and corking.
Plan, monitor and report on the budget.
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Select ripe and unripe apples considering the quantity of starch in them to turn into sugar.
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Collect samples of materials or products for laboratory analysis.
Designs cider recipes taking into account the type of apples, the fermentation time, the ingredients, the blending, and any other critical point during the production process.
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.
Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.
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.
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.
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
Ensure that finished products meet or exceed company specifications.
Core apples and quarter them using an apple corer.
For example, the conversion of sugar to alcohol and the importance of pH levels during fermentation.
Variety of apples ranging from sweet to sour and their colours, shapes, and uses.
Ensure a clean working space according to hygienic standards in the food processing industry.
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Chemical constitution of apples: sugars, water content, proteins, acidity, and vitamins. Constituents of apples which contribute to better quality, so the apple production can be used in obtaining healthy juice and pulp.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Cider master - Which skills are useful but not essential?
Separated solids that will not readily sediment from their suspending liquid by passing the mixture through filters.
Proceed in a way that one can be relied on or depended on.
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
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.
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Demonstrate degrees of maturity by fully understanding one's own qualities and abilities which can serve as sources of confidence in different situations.
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures and update existing ones.
Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
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.
Develop and implement an environmental management system.
Use presses and filters to extract juice from fruit.
Utilise computers, IT equipment and modern day technology in an efficient way.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Adapt service approach when circumstances change.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Assure a correct management of time and resources using appropriate planning methods.