Fruit production team leader jobs in Finland
Fruit production team leaders are responsible for leading and working with a team. They organise daily work schedules for the production of fruit crops and participate in the production processes.
Fruit production team leader - Which skills are essential?
Take care of the heating and cooling of greenhouses. Work together with the Grounds and Buildings Manager in keeping the irrigation systems and the horticultural equipment in good condition.
Quality criteria for storage facilities such as safe locking systems, ventilation, regularly inspected fireproofing systems, etc.
Maintain or ensure the maintenance of cleaning equipment, heating or air conditioning of storage facilities and the temperature of premises.
Supervise the fruit production crews by planning, assigning and evaluating their daily activities.
Different elements and phases of project management.
Mow, pick or cut agricultural products manually or using appropriate tools and machinery. Take into account the relevant quality criteria of products, hygiene prescriptions and use the appropriate methods.
Check fruits and vegetables received from suppliers; ensure highest quality and freshness.
Awareness on enviromental legislation, policies, principles relevant for agriculture and forestry. Awareness of the impact on the enviroment of local agricultural precedures and practices. Means to adjust the production to new enviromental regulations and policies.
Lead and influence others to promote and contribute to policy development, advocacy, extending the boundaries and strategy at various levels.
Decide on issues regarding business management and further advice for the cultivation of crops and plants.
Principles in growing crops, the natural cycle, nursing of nature, growth conditions and principles of organic and sustainable production. Quality criterias and requirements of seeds, plants and crop.
Ensure that hygiene procedures in agricultural settings are followed, taking into account the regulations of specific areas of action e.q. livestock, plants, local farm products, etc.
Load picked fruit and vegetables into a container of the appropriate size, taking care to avoid damage.
Different types of greenhouses (plastic, glass) and other horticultural facilities such as hotbed, seedbed, irrigations systems, storage and protective facilities etc.
Prepare planting area and soil for planting by for example fertilising, mulching by hand or using mechanical tools or machinery; prepare seeds and plants for sowing and planting by ensuring the quality of seed and plants.Sow and plant by hand, using mechanical tools or machinery and in accordance with national legislation.
Diversity of soil elements and types of soil in relation to plant growth.
Make immediate operating decisions as necessary without reference to others, taking into account the circumstances and any relevant procedures and legislation. Determine alone which option is the best for a particular situation.
Monitor orchards, fields and production areas to forecast when crops will be fully grown. Estimate how much damage the weather may cause to crops.
Analyse and identify the strengths and weaknesses of solutions, conclusions or approaches to problems; formulate and plan alternatives.
Determine the need for nursing activities and carry out nursing by cultivating, maintaining, watering and spraying the plants and trees manually or using appropriate equipment, taking into account the plant species and following safety requirements.
Different types of devices and facilities used to hold information and their quality criterias.
Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
Prepare planting area and soil for planting by fertilising, mulching and performing weed control. Take the conditions of the area, soil and plant type into account.
Negotiate the terms, conditions, costs and other specifications of a contract while making sure they comply with legal requirements and are legally enforceable. Oversee the execution of the contract, agree on and document any changes.
Methods, principles and systems for supplying water to land or crops by means of pipes, sprinklers, ditches or streams.
Operate horticultural equipment and assist with servicing. Ensure that vehicles are roadworthy before starting the work.
The offered fruit and vegetable products, their functionalities, properties and legal and regulatory requirements.
Types and features of pests in plants and crops. Different kinds of pest control methods, activities using conventional or biological methods taking into account the type of plant or crop, environmental and climate conditions and health and safety regulations. Storage and handling of products.
Develop and advise on implementation of soil health and plant nutrition programs.
The study of plant, soil structure, climatic and environmental issues in agronomical production.
The various methods, timing and equipment involved in harvesting different crops and plants.
Carry out plant growing activities. Carry out grow control considering the required terms and conditions for specific plant type.
Set of traits and values which guide the actions of a leader with her/his employees and the company and provide direction throughout her/his career. These principles are also an important tool for self-evaluation to identify strengths and weaknesses, and seek self-improvement.
The standard horticultural practices, including but not limited to planting, pruning, corrective pruning, and fertilisation.
Select fruit and vegetables for picking according to size, colour and ripeness.
Analyse soil to determine type and quantity of fertiliser required for maximum production.
Execute disease and pest control activities using conventional or biological methods taking into account the climate, plant or crop type, health and safety and environmental regulations. Store and handle pesticides in accordance with recomandation and legislation.
Necessary health, safety, hygiene and environmental standards and legislation rules in the sector of particular activity.
Store products to ensure the quality and in accordance with standards and regulations. Ensure the stock facilities are kept according to hygiene standards, regulating temperature, heating and air conditioning of storage facilities.
Types and features of diseases in plants and crops. Different kinds control methods, activities using conventional or biological methods taking into account the type of plant or crop, environmental and climate conditions and health and safety regulations. Storage and handling of products.
Use relevant information systems and databases to plan, manage and operate agricultural enterprise and production.
Fruit production team leader - Which skills are useful but not essential?
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
Develop plans for planting, calculate crop input requirements for all stages of the growth.
Principles, techniques and regulations of organic farming. Organic farming or ecological agriculture is an agricultural production method, which places a strong emphasis on environmental protection and ecological balance.
Recruit and manage staff. This includes defining the job needs of the organisation, defining the criteria and process for recruitment. Develop the competences of the staff according current and future needs of the company and individuals. Ensure health and safety of the staff, including the implementation of all relevant health and safety procedures and relatations with regular follow-up procedures.
Assemble and prepare customer orders based on agricultural product knowledge.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Organise and instruct staff, plan production strategies and programmes including sales. Carry out input purchase orders, materials, equipment and manage stocks etc. Awareness of demands of the businesses customers and adjustments accordingly to plans and strategies. Estimate resources and control budget of enterprise applying business economics, production development and project management principles.
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Understand business principles behind agricultural production and the marketing of its products.
The techniques, methods and principles of conventional agronomical production.
Carry out assessment and recruitment of personnel for the production.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Carry out fertilisation tasks by hand or using appropriate equipment according to fertilisation instructions taking into account the environmental, health and safety regulations and procedures.
Assist with snow removal. Operate snow equipment such as plough trucks, brush skid steers, front loaders, snow blowers and shovels.
Principles of estimating and planning of forecasts for business activity, compile regular budget and reports.
Provide services for agri-tourism activities on the farm. This may include providing Bed and Breakfast services, small scale catering, supporting agri-tourism activities and leisure such as riding, locally guided tours, giving information on farm production and history and selling of small-scale local farm products.
Perform customer adapted presentations of the farm organization and farm processes taking under consideration the farm sustainability and local environment.
Use gardening equipment such as clippers, sprayers, mowers, chainsaws, complying to health and safety regulations.
The study of how organisms interact and their relation to the ambient environment.
Sort and pack vegetables or fruits considering specific methods for the different products.
The study of combining agriculture production and protection and regeneration of natural environment. Includes the principles and methods of critical selection and adequate application methods for sustainability in agriculture.
Transform the primary farm product by tools and/or machinery into elaborated food products, respecting the quality objectives, hygiene and security legislation or rules.
use various types of processing machines to peel, cut and process fruits and vegetables
Manage staff for agri-tourism activities on the farm such as planning and promoting products and services, B & B services, small scale catering, agri-tourism activities and leaisure or selling of small-scale local farm products. Train staff to carry out the different services according to the plan.
Calculate different kinds of on-site requirements in the agricultural, fishery and forestry sector by taking care of marketing and budgets.
Handle unforeseen incidents concerning animals and circumstances which call for urgent action in an appropriate professional manner.
Aspects of agritourism involving agriculturally based activities to bring visitors to a farm.
Identify potential sites for landscape improvements. Read and interpret landscape plans. Implement soft and hard landscaping works such as paving, retainer walls, pathways, irrigation systems and street furnishings.
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
Maintain an inventory of cultivation equipment and supplies. Order additional materials as needed.