malt master
Code 7515.4
Malt masters evaluate and grade different malts on a sensory basis for brewing purposes. They assess the look, the smell, and the taste of raw materials and unfinished products in order to maintain the consistency of products. They use their knowledge to prepare mixtures as part of product development.
Essential skills
Knowledge
- financial capability
- colours of roasted malt
- sales strategies
- food and beverage industry
- malting process
- types of barley
- sales promotion techniques
Skills and competences
- assess cereal quality for brewing
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- consult on malt beverages
- create new concepts
- develop beverage manufacturing procedures
- implement marketing strategies
- manage food manufacturing laboratory
- implement sales strategies
- operate pneumatic conveyor chutes
- handle flammable substances
- maintain updated professional knowledge
- roast malt
Transversal competences
- develop standard operating procedures in the food chain
- set production facilities standards
- exert quality control to processing food
- manage staff
- mitigate waste of resources
- quality assurance methodologies
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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