Profession leaf tier
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 Jobs: Open positions
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- Manufacturing of smokeless tobacco products
The processes, materials, and techniques to manufacture different types of smokeless tobacco products such as chewing tobacco, dipping tobacco, tobacco gum and snus.
- Curing methods for tobacco leaves
Processes which aim at eliminating the moisture of tobacco leaves and grant scent in order to prepare them for consumption.
- Manufacturing of by-products from tobacco
The processes, materials, and techniques to manufacture by products using tobacco leaves as a base such as tobacco paste for the skin and insecticides.
- Variety of tobacco leaves
Types of tobacco cultivars and varieties and their characteristics. Connection of attributes with cigar or cigarettes product requirements.
- Manufacturing of smoked tobacco products
The processes, materials, and techniques to manufacture different types of smoked tobacco products such as cigars, fine cut tobacco, pipe tobacco, and cigarettes.
- Dry tobacco leaves
Dry tobacco leaves to a precisely defined level of moisture according to product specifications.
- Perform different tobacco leaves curing methods
Perform different tobacco leaves curing methods such as air-curing tobacco, fire-cured tobacco, flue-cured tobacco, and sun-cured tobacco.
- Perform pre-blending of tobacco leaves
Pre-blend tobacco leaves to ensure a balanced mix of different types of tobacco in one hand.
- Perform tobacco leaves conditioning
Process tobacco to ensure that it retains elasticity by passing it through a controlled environment at the right temperature and humidity levels.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Tie tobacco leaves in hands
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.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Adapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
- Mark differences in colours
Identify differences between colours, such as shades of colour.
- Use curing room equipment
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 GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Assess the colour curing of tobacco leaves
Assess colour curing of tobacco leaves to determine the stage of curing and aging of the leaf.
- Grade tobacco leaves
Grade tobacco leaves to reflect their quality and suitability for different tobacco products.
- Perform sensory evaluation
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.
- Set up specifications in curing room
Set up curing rooms according to the curing method, air conditions, moisture in the air, and product requirements.
- Cure tobacco leaves
Remove the moisture out of the tobacco leaves directly after harvesting them through various processes such as air curing, flue curing or sun curing.
- Operate tobacco drying technology
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.
Optional knowledge and skillsmaintain cutting equipment collect samples for analysis check quality of products on the production line liaise with colleagues act reliably perform services in a flexible manner follow verbal instructions perform cleaning duties work in a food processing team liaise with managers exert quality control to processing food
Source: Sisyphus ODB