Hard Skills
IntermediateIngredient Formulation and BatchingThe ability to precisely measure and combine raw ingredients such as sugar, water, and flavorings according to specific recipe requirements.
IntermediateBrix and Viscosity MeasurementThe technical proficiency in using refractometers and viscometers to measure sugar concentration and liquid thickness.
AdvancedClean-In-Place (CIP) System OperationKnowledge and execution of automated cleaning protocols to sanitize tanks, pipes, and pumps without dismantling.
IntermediateHACCP Documentation and ComplianceMaintaining records of critical control points to identify and prevent biological, chemical, or physical hazards.
IntermediateAutomated Process Control MonitoringUsing Human Machine Interfaces (HMI) to monitor and adjust temperature, pressure, and flow rates during the cooking process.
BeginnerMechanical Troubleshooting of Pumps and ValvesIdentifying and resolving minor mechanical issues in fluid transfer equipment to maintain production flow.