Cellar operator
Code 8160.13
Cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.
Essential skills
Knowledge
- ingredients for beer production
- processes of foods and beverages manufacturing
- modern brewing systems
Skills and competences
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor machine operations
- disassemble equipment
- sterilise fermentation tanks
- ensure sanitation
- clean food and beverage machinery
- measure pH
- prepare containers for beverage fermentation
- set up machine controls
- perform beverage dealcoholisation
- collect samples for analysis
- follow hygienic procedures during food processing
- monitor operations of cleaning machines
Transversal competences
- examine production samples
- be at ease in unsafe environments
- exert quality control to processing food
- carry out checks of production plant equipment
- mitigate waste of resources
- adhere to organisational guidelines
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What to assess for this role
Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences