WHERE WILL YOU WORK?

At our modern food production facility, we operate three different kitchens. Each kitchen has its own processes, which means the work can vary greatly — from acting as a process operator in a fully automated kitchen to almost manually preparing sauces, which involves a significant physical component.
Currently, a brand-new kitchen is being built and will become operational later this year. Once it is in use, the physical workload will decrease, though it will not disappear completely. Ideally, candidates should be able to work across all three kitchens to ensure flexibility and continuity in production.

Your main tasks include:

• Operating available production installations and machines.
• Adding ingredients to the cooking process in the correct sequence according to recipes.
• Setting cooking temperatures and times.
• Performing daily checks on the functioning and cleanliness of machines and other line components.
• Accurately following recipes and product specifications.
• Detecting and resolving malfunctions, recording their frequency and nature, and informing a technician when necessary.
• Identifying and, if possible, performing preventive maintenance on installations and transport equipment.
• Adjusting machine settings based on given specifications, process instructions, or observed irregularities.
• Independently changing machine setups and performing CIP (Cleaning in Place) according to instructions and best practices.
• Completing production and cleaning records accurately.
• Performing cleaning tasks on equipment and in the work environment.