Leaf tier jobs in Finland
Leaf tiers tie tobacco leaves manually into bundles for processing. They select loose leaves by hand and arrange them with butt ends together. They wind tie leaf around butts.
Leaf tier - Which skills are essential?
Remove the moisture out of the tobacco leaves directly after harvesting them through various processes such as air curing, flue curing or sun curing.
Perform different tobacco leaves curing methods such as air-curing tobacco, fire-cured tobacco, flue-cured tobacco, and sun-cured tobacco.
Processes which aim at eliminating the moisture of tobacco leaves and grant scent in order to prepare them for consumption.
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.
Identify differences between colours, such as shades of colour.
Set up curing rooms according to the curing method, air conditions, moisture in the air, and product requirements.
Dry tobacco leaves to a precisely defined level of moisture according to product specifications.
Process tobacco to ensure that it retains elasticity by passing it through a controlled environment at the right temperature and humidity levels.
Assess colour curing of tobacco leaves to determine the stage of curing and aging of the leaf.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Pre-blend tobacco leaves to ensure a balanced mix of different types of tobacco in one hand.
The processes, materials, and techniques to manufacture different types of smokeless tobacco products such as chewing tobacco, dipping tobacco, tobacco gum and snus.
The processes, materials, and techniques to manufacture different types of smoked tobacco products such as cigars, fine cut tobacco, pipe tobacco, and cigarettes.
Types of tobacco cultivars and varieties and their characteristics. Connection of attributes with cigar or cigarettes product requirements.
The processes, materials, and techniques to manufacture by products using tobacco leaves as a base such as tobacco paste for the skin and insecticides.
Grade tobacco leaves to reflect their quality and suitability for different tobacco products.
Tie tobacco leaves in a bundle called a hand taking care that each hand contains an equal quantity. Calculate weight of the hand and tie it safely. Prepare hands before curing or inspection processes.
Operate tobacco drying technology that dries the tobacco at higher temperatures and therefore more quickly than conventional dryers. Shorter drying times reduce tobacco degradation and energy consumption.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Use tools and equipment in curing rooms such as ropes, hangers, brooms, and wrenches. Maintain equipment in place and ready to be used in production.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Leaf tier - Which skills are useful but not essential?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Proceed in a way that one can be relied on or depended on.
Collect samples of materials or products for laboratory analysis.
Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.
Check products for quality on the production line and remove defective items before and after packaging.
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.
Adapt service approach when circumstances change.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Ensure the quality of all factors involved in a food production process.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.