Profession malt house supervisor

Malt house supervisors oversee the malting processes in its integrity. They supervise the processes of steeping, germination, and kilning. They monitor each one of the processing parameters aiming to meet customer specifications. They provide assistance and leadership to malt house production employees and ensure that they operate in a safe and professional manner.

Personality Type

• Enterprising / Realistic

Knowledge

• Quality assurance methodologies

  Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

• Colours of roasted malt

  Range of brewing materials capable of imparting flavour characteristics as well as controlling the colour of beer.

• Malting process

  The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.

Skills

• Operate malt intake systems

  Operate malt intake systems where the malt is conveyed or blown into a malt silo or hopper. The grain is then discharged from the hopper into a conveyor. From the conveyor, grain is transferred into a vertical elevator to feed the precision mill.

• Control gas-fired furnace for malt roasting

  Light and control gas-fired furnace that heats malt drying kilns.

• Mitigate waste of resources

  Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

• 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.

• Manage staff

  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.

• Encourage teams for continuous improvement

  Empower teams to identify opportunities for continuous improvement and then drive the process to improve the results.

• Roast malt

  Roast malt following the adequate procedures, paying attention to the time of roasting to obtain specified colour or hardness. Follow specifications of drying and roasting.

• Manage flammable substances

  Managing flammable substances to roasting operations and ensuring that safety measures are in place.

• Supervise crew

  Supervise and observe the behaviour of employees.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Give instructions to staff

  Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Ensure safety in the production area

  Take ultimate responsibility for the safety, quality and efficiency of the production area.

• Malt grains

  Germinate the grain to produce and prepare malt for drying.

• Follow production schedule

  Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

• Assess cereal quality for brewing

  Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.

• Record malting cycle data

  Record data concerning the malting cycle and its variables such as air, water temperature, and humidity content.

Optional knowledge and skills

Source: Sisyphus ODB