Fruit production team leaders are responsible for leading and working with a team. They organise daily work schedules for the production of fruit crops and participate in the production processes.
No competences in this bucket.
Principles in growing crops, the natural cycle, nursing of nature, growth conditions and principles of organic and sustainable production. Quality criterias and requirements of seeds, plants and crop.
The offered fruit and vegetable products, their functionalities, properties and legal and regulatory requirements.
Different types of greenhouses (plastic, glass) and other horticultural facilities such as hotbed, seedbed, irrigations systems, storage and protective facilities etc.
The standard horticultural practices, including but not limited to planting, pruning, corrective pruning, and fertilisation.
Types and features of diseases in plants and crops. Different kinds control methods, activities using conventional or biological methods taking into account the type of plant or crop, environmental and climate conditions and health and safety regulations. Storage and handling of products.
The various methods, timing and equipment involved in harvesting different crops and plants.
Quality criteria for storage facilities such as safe locking systems, ventilation, regularly inspected fireproofing systems, etc.
Diversity of soil elements and types of soil in relation to plant growth.
Different types of devices and facilities used to hold information and their quality criterias.
Methods, principles and systems for supplying water to land or crops by means of pipes, sprinklers, ditches or streams.
Awareness on environmental legislation, policies, principles relevant for agriculture and forestry. Awareness of the impact on the environment of local agricultural procedures and practices. Means to adjust the production to new environmental regulations and policies.
The study of plant, soil structure, climatic and environmental issues in agronomical production.
Necessary health, safety, hygiene and environmental standards and legislation rules in the sector of particular activity.
Set of traits and values which guide the actions of a leader with her/his employees and the company and provide direction throughout her/his career. These principles are also an important tool for self-evaluation to identify strengths and weaknesses, and seek self-improvement.
Types and features of pests in plants and crops. Different kinds of pest control methods, activities using conventional or biological methods taking into account the type of plant or crop, environmental and climate conditions and health and safety regulations. Storage and handling of products.
Different elements and phases of project management.
Supervise the fruit production crews by planning, assigning and evaluating their daily activities.
Provide advice to customers on their request concerning the storage of fruit and vegetables.
Check fruits and vegetables received from suppliers; ensure highest quality and freshness.
Take care of the heating and cooling of greenhouses. Work together with the Grounds and Buildings Manager in keeping the irrigation systems and the horticultural equipment in good condition.
Develop and advise on implementation of soil health and plant nutrition programs.
Analyse soil to determine type and quantity of fertiliser required for maximum production.
Execute disease and pest control activities using conventional or biological methods taking into account the climate, plant or crop type, health and safety and environmental regulations. Store and handle pesticides in accordance with recomandation and legislation.
Carry out plant growing activities. Carry out grow control considering the required terms and conditions for specific plant type.
Mow, pick or cut agricultural crop products manually or using appropriate tools and machinery. Taking into account the relevant quality criteria of products, hygiene prescriptions and using the appropriate methods.
Load picked fruit and vegetables into a container of the appropriate size, taking care to avoid damage.
Decide on issues regarding business management and further advice for the cultivation of crops and plants.
Monitor orchards, fields and production areas to forecast when crops will be fully grown. Estimate how much damage the weather may cause to crops.
Determine the need for nursing activities and carry out nursing by cultivating, maintaining, watering and spraying the plants and trees manually or using appropriate equipment, taking into account the plant species and following safety requirements.
Operate horticultural equipment and assist with servicing. Ensure that vehicles are roadworthy before starting the work.
Analyse and identify the strengths and weaknesses of solutions, conclusions or approaches to problems; formulate and plan alternatives.
Prepare planting area and soil for planting by for example fertilising, mulching by hand or using mechanical tools or machinery. Prepare seeds and plants for sowing and planting by ensuring the quality of seed and plants. Sow and plant by hand, using mechanical tools or machinery and in accordance with national legislation.
Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
Select fruit and vegetables for picking according to size, colour and ripeness.
Keep products in a safe place in order to maintain their quality. Ensure the stock facilities meet hygiene standards, regulating temperature, heating and air conditioning of storage facilities.
Ensure that hygiene procedures in agricultural settings are followed, taking into account the regulations of specific areas of action e.q. livestock, plants, local farm products, etc.
Use relevant information systems and databases to plan, manage and operate agricultural enterprise and production.
Maintain or ensure the maintenance of cleaning equipment, heating or air conditioning of storage facilities and the temperature of premises.
Make immediate operating decisions as necessary without reference to others, taking into account the circumstances and any relevant procedures and legislation. Determine alone which option is the best for a particular situation.
Negotiate the terms, conditions, costs and other specifications of a contract while making sure they comply with legal requirements and are legally enforceable. Oversee the execution of the contract, agree on and document any changes in line with any legal limitations.
No competences in this bucket.
The business principles behind agricultural production and the marketing of its products.
The study and application of ecological and agronomic concepts and principles to agricultural production systems.
Principles of estimating and planning of forecasts for business activity, compile regular budget and reports.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Principles, techniques and regulations of organic farming. Organic farming or ecological agriculture is an agricultural production method, which places a strong emphasis on environmental protection and ecological balance.
Aspects of agritourism involving agriculturally based activities to bring visitors to a farm.
The techniques, methods and principles of conventional agronomical production.
The study of combining agriculture production and protection and regeneration of natural environment. It includes the principles and methods of critical selection and adequate application methods for sustainability in agriculture.
The study of how organisms interact and their relation to the ambient environment.
No competences in this bucket.
Apply sustainable tillage techniques such as conservation tillage or no till farming in order to minimise the impact on soil.
Assign duties, such as the cultivation, irrigation, or harvesting of crops or plants. Supervise product packaging or grading and equipment maintenance.
Calculate different kinds of on-site requirements in the agricultural, fishery and forestry sector by taking care of marketing and budgets.
Develop plans for planting, calculate crop input requirements for all stages of the growth.
Carry out fertilisation tasks by hand or using appropriate equipment according to fertilisation instructions taking into account the environmental, health and safety regulations and procedures.
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
Implement soft and hard landscaping works such as paving, retainer walls, pathways or irrigation systems based on already identified sites and according to landscaping plans.
Recruit and manage staff. This includes defining the job needs of the organisation, defining the criteria and process for recruitment. Develop the competences of the staff according current and future needs of the company and individuals. Ensure health and safety of the staff, including the implementation of all relevant health and safety procedures and relatations with regular follow-up procedures.
Manage staff for agri-tourism activities on the farm such as planning and promoting products and services, B&B services, small scale catering, agri-tourism activities and leisure or selling of small-scale local farm products. Train staff to carry out the different services according to the plan.
Sort and pack vegetables or fruits considering specific methods for the different products.
Transform the primary farm product by tools and/or machinery into elaborated food products, respecting the quality objectives, hygiene and security legislation or rules.
Assemble and prepare customer orders based on agricultural product knowledge.
Perform customer adapted presentations of the farm organization and farm processes taking under consideration the farm sustainability and local environment.
Provide services for agri-tourism activities on the farm. This may include providing B & B services, small scale catering, supporting agri-tourism activities and leisure such as riding, locally guide tours, giving information on farm production and history, selling of small-scale local farm products.
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
Use various types of processing machines to peel, cut and process fruits and vegetables
Use gardening equipment such as clippers, sprayers, mowers, chainsaws, complying to health and safety regulations.
Handle unforeseen incidents concerning animals and circumstances which call for urgent action in an appropriate professional manner.
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Maintain an inventory of cultivation equipment and supplies. Order additional materials as needed.
Organise and instruct staff, plan production strategies and programmes including sales. Carry out input purchase orders, materials, equipment and manage stocks etc. Awareness of demands of the businesses customers and adjustments accordingly to plans and strategies. Estimate resources and control budget of enterprise applying business economics, production development and project management principles.
Carry out assessment and recruitment of personnel for the production.