Оператор формовки шоколада — работа в Финляндии
Chocolate moulding operators tend machines and equipment that pour tempered chocolate into moulds to form bars, blocks, and other shapes of chococlate. They monitor machines to ensure that moulds do not jam.
Оператор формовки шоколада — какая зарплата в Финляндии?
Сколько платили в отрасли в 2024 году
| Медиана | 16,88 €/h |
|---|---|
| Нижний дециль | 12,74 €/h |
| Верхний дециль | 23,48 €/h |
| Работников по найму | 14 875 |
Зарплата по полу, 2024
| Пол | Медиана | Работников по найму |
|---|---|---|
| Женщины | 16,31 €/h | 6 974 |
| Мужчины | 17,42 €/h | 7 901 |
Оператор формовки шоколада - Какие навыки обязательны?
Start up moulding line equipment, including chillers, air compressor, chocolate tanks, pumps and tempering units.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Work in rotating conveyor belt systems in food manufacturing.
Celsius and Fahrenheit temperature scales.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
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 required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
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.
Change moulds to match product specification. Run test samples and check for proper specifications.
Оператор формовки шоколада - Какие навыки полезны, но не обязательны?
Execute multiple tasks at the same time, being aware of key priorities.
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
Proceed in a way that one can be relied on or depended on.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Demonstrate degrees of maturity by fully understanding one's own qualities and abilities which can serve as sources of confidence in different situations.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
Process to transform cacao to chocolate where the seeds of the cacao tree are fermented to develop the flavour. Process from beginning to the end including the drying of the beans, cleaning and roasting, the grinding of the nibs to obtain cocoa mass and processing accordingly.
Arrange and store goods in areas outside of customers display.
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.
Types of chocolate such as milk chocolate, white chocolate, dark chocolate, unsweetened chocolate and raw chocolate.
Utilise computers, IT equipment and modern day technology in an efficient way.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
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