appropriate raw materials for specific spirits
Raw materials, such as grains, potatoes, sugars or fruit which can be fermented to produce a specific type of alcoholic spirits.
Distillery supervisors coordinate the production processes comprised in the production of spirits and manage the workers engaged in the process. They verify distilled liquors being produced at specified amounts and proofs.
Competences and skills
44 ESCO relationsEssential knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
range of spirits
Spirits and their combination for developing the final product such as whisky, vodka, cognac.
spirits development
Processes related to the manufacture of aged and unaged spirits. Under the category of unaged spirits fall vodka and gin. Under the category of aged products fall whisky, rum, and brandy.
Cross-sector
2 competencesquality 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.
temperature scales
Celsius and Fahrenheit temperature scales.
Essential skills and competences 22 competences
Occupation specific
1 competencecomply with spirit taxation regulations
Use of information resulting from the spirit safe to compare and conform with taxation regulations in relation to distillation strength. Spirit safe is a locked and sealed glass-box only accessible to representatives from the tax office of the government.
Sector-specific
12 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
blend beverages
Create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.
- Scope note
- Combine liquids to produce spirits and liquors and know which ingredients to combine for the preparation of blended spirits like blended whisky, for example.
execute proofs of alcohol mixture
Measure temperature (using e.g. thermometer) and specific gravity (using e.g. alcohol-proof hydrometer) and compare readings with tables from standard gauging manuals to determine proof of mixture.
- Scope note
- This skill refers to alcohol issued from natural fermentation of agricultural products, such as spirits for food consumption.
inspect insects in whole grain
Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
measure density of liquids
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
measure the strength of distillation
Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.
mix spirit flavourings according to recipe
Mix flavourings and other ingredients such as fruit acids to produce brandies, cordials, and fortified beverages.
operate distilling equipment
Operate the different parts of distilling equipment such as the pot, the distillation column, the lyne arm, the condenser, the distillate, and the aging barrels.
prepare containers for beverage distillation
Prepare containers or drums for beverage distillation. Prepare equipment for the process of purification and removal of diluting components like water, for the purpose of increasing its proportion of alcohol content.
rectify spirits
Rectify spirits by repeatedly or fractionally distilling it to remove water and undesirable compounds.
Cross-sector
9 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
ensure safety in the production area
Take ultimate responsibility for the safety, quality and efficiency of the production area.
- Scope note
- Safety does not refer to human safety but to product and process safety.
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.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
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.
measure pH
Measure acidity and alkalinity of beverages.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
supervise crew
Supervise and observe the behaviour of employees.
take measures against flammability
Take measures against fire. Liquor that contains 40% ABV will catch fire if heated to about 26 °C and if an ignition source is applied to it. The flash point of pure alcohol is 16.6 °C.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceprocesses of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 15 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesadapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
Cross-sector
12 competencesanalyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
analyse work-related written reports
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
attend to detail in preparation for audits
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
develop financial statistics reports
Create financial and statistical reports based on collected data which are to be presented to managing bodies of an organisation.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
write work-related reports
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.