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.

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Personality Type

  • Enterprising / Realistic

Knowledge

  • 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.

  • 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.

Skills

  • 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.

  • Ensure safety in the production area

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

  • Apply GMP

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

  • Control gas-fired furnace for malt roasting

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

  • 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.

  • 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.

  • Encourage teams for continuous improvement

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

  • Supervise crew

    Supervise and observe the behaviour of employees.

  • 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.

  • Manage flammable substances

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

  • 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.

  • 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.

  • Mitigate waste of resources

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

  • Apply HACCP

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

  • 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

liaise with colleagues analyse production processes for improvement carry out checks of production plant equipment liaise with managers temperature scales types of barley have computer literacy analyse work-related written reports write work-related reports examine production samples financial capability adapt efficient food processing practices inspect silo systems show confidence