Изготовитель макаронных изделий — работа в Финляндии
Pasta makers prepare fresh pasta, fillings, and other types of pasta following specific recipes and processes.
Изготовитель макаронных изделий — какая зарплата в Финляндии?
Сколько платили в отрасли в 2024 году
| Медиана | 16,54 €/h |
|---|---|
| Нижний дециль | 12,86 €/h |
| Верхний дециль | 23,44 €/h |
| Работников по найму | 2 657 |
Зарплата по полу, 2024
| Пол | Медиана | Работников по найму |
|---|---|---|
| Женщины | 16,08 €/h | 1 875 |
| Мужчины | 18,04 €/h | 782 |
Изготовитель макаронных изделий - Какие навыки обязательны?
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Ensure a clean working space according to hygienic standards in the food processing industry.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
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.
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
Work with a weighing machine to measure raw, half-finished and finished products.
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
Prepare pasta with the adequate ingredients and the adequate equipment as to conform with the recipe, taste, shape, and aspect according to regulations and customers preferences.
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
Изготовитель макаронных изделий - Какие навыки полезны, но не обязательны?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Proceed in a way that one can be relied on or depended on.
Check processing parameters to keep under control the technological processes.
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 reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
The ability to work with the hands in order to create something artistic.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Apply specific techniques for extrusion process in the food industry.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Milling and mills and their operation in theory and practice.
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
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.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
Adapt service approach when circumstances change.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Ensure the quality of all factors involved in a food production process.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
Label raw material/ product samples for laboratory checks, according to implemented quality system.
Другие профессии
- Пекарь
- Оператор линии производства макаронных изделий
- Оператор хлебопекарного оборудования
- Оператор бродильного отделения
- Мясник
- Оператор пищевого производства
- Оператор производства рыбной продукции
- Оператор сушильной установки
- Оператор мельничного оборудования спиртзавода
- Оператор машины по производству конфет
- Приёмщик сырья
- Обработчик рыбы