APPROVE:
"____" ___________ 2005
1. GENERAL PROVISIONS.
1.1. This job description defines the functional duties, rights and responsibilities of the mixer.
1.2. A dough mixer is appointed to a position and released from her production.
1.3. The dough mixer reports directly.
1.4. An employee can be appointed to the position of a dough mixer based on the results of an interview:
· with secondary specialized education in the field of bakery production;
· with knowledge of the organization of work of the dough mixer, technological processes when kneading dough from grain mixtures, premium flour and rye flour;
· with knowledge of labor protection and operation of technological equipment;
· having experience as a dough mixer from 1.5-3 years;
good practical skills.
1.6 The tasks of the dough mixer include the production of quality products in the required quantity, based on customer demand.
2. JOB DUTIES.
The mixer must:
2.1. Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.
2.2. Before starting the test batch, organoleptically evaluate the quality of raw materials and semi-finished products.
2.3. During the working day:
- follow the instructions of the shift foreman, the released foreman, the head of the bakery;
- observe the technology of kneading and proving bakery products from grain mixtures, premium flour and rye flour;
- monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, the head of the bakery;
- is constantly at his workplace and leave it only with the permission of the shift foreman, the released foreman, the head of the bakery;
- take care of technological equipment and kitchen utensils, prevent their spoilage and damage;
- immediately report malfunctions of technological equipment and breakdowns of kitchen equipment to the shift foreman, the released foreman, the head of the bakery;
- maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, production facilities of the workshop.
2.4. Observe safety regulations and instructions for the operation of inventory, equipment and mechanization.
2.5. After the end of the shift, the dough mixer must prepare the workplace for the next shift.
2.6. The dough mixer is obliged to monitor the shift employees in terms of their compliance with the terms of the agreement on collective liability, to take measures in accordance with the signed agreement on collective liability for the safety of the material assets entrusted to him.
2.7. Inform the administration about all, without exception, facts that may negatively affect the business reputation of the enterprise, the moral and psychological climate of the team, affect to some extent the state of the production process, the profit of the enterprise.
2.8. The dough mixer, in addition to the duties set out above, must fulfill the reasonable requirements and instructions of the director of production, the deputy director of production, the released foreman of the bakery, regarding the work and given within their authority.
The mixer has the right:
3.1. Require a fair and even distribution of functional responsibilities in the bakery during the work shift.
3.2. Approval of documents of management and personnel activities in the part related to the performance of official duties by him, as well as by other employees who had or are related to the events, actions and facts under consideration.
3.3. Submit proposals to improve working conditions for management consideration.
3.4. Require management to create normal conditions for the performance of official duties.
3.5. Make decisions within your competence.
4. RESPONSIBILITY.
4.1. The mixer is responsible for:
- timely and high-quality performance of the duties assigned by the job description;
- false information about the state of affairs and the performance of official duties;
— maintaining trade secrets and not disclosing any information obtained as a result of professional activities;
- offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation;
- causing damage (material or damage to business reputation) to the enterprise within the limits determined by the current labor and civil legislation;
- failure to comply with orders, orders of the director of production, deputy director of production, related to work and given within their powers;
- failure to comply with the instructions of the head of the bakery and the released foreman of the bakery;
— violation of the Internal Labor Regulations, safety and fire safety, and sanitary and hygienic standards.
5. MODE OF WORK.
5.1. The mode of operation of the dough mixer is determined in accordance with the terms of the employment contract and the Internal Labor Regulations established at the enterprise.
Head of structural
divisions:
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Familiarized with the instructions:
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We bring to your attention a typical example of a job description for a tester, a sample of 2019. A person with a secondary vocational education and work experience can be appointed to this position. Do not forget, each instruction of the tester is issued on hand against receipt.
It provides typical information about the knowledge that a tester should have. About duties, rights and responsibilities.
This material is included in the huge library of our site, which is updated daily.
1. General Provisions
1. The tester belongs to the category of workers.
2. A person who has secondary vocational education or primary vocational education and special training and work experience of ______ years is accepted for the position of tester.
3. The tester is hired and dismissed by the director of the organization on the proposal of _______________.
4. The tester must know:
a) special (professional) knowledge of the position:
- the technological process of preparing dough and dough on dough mixing machines of periodic action, on dough preparation units and continuous action plants, lines of the rigid ring conveyor system in bagel production;
- methods of control and regulation of the technological mode of dough preparation;
- methods for checking and regulating the operation of dosing machines;
- device and rules for the operation of automatic batchers of raw materials and continuous dough preparation equipment;
- methods for determining the readiness of dough and dough;
b) general knowledge of the employee of the organization:
— rules and norms of labor protection, safety measures, industrial sanitation and fire protection,
- rules for the use of personal protective equipment;
- requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;
- types of marriage and ways to prevent and eliminate it;
- production signaling.
5. In his work, the tester is guided by:
- the legislation of the Russian Federation,
- the charter of the organization,
- orders and orders of the director of the organization,
- this job description,
- The internal labor regulations of the organization.
6. The test maker reports directly to _______________ a worker with a higher qualification, the head of production (section, workshop) and the director of the organization
7. During the absence of a test guide (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of ___________ in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.
2. Job responsibilities of the tester
The duties of the tester are:
a) Special (professional) duties:
– Conducting the dough preparation process for all technological phases for baking bakery products over 3 to 10 tons per shift on batch dough mixers.
– Conducting the process of dough preparation in lamb production on the lines of the rigid ring conveyor system, rubbing the dough, placing it on the table for resting, cutting into portions; determining the readiness of the dough organoleptically and submitting it to the cutting area.
– Conducting the dough preparation process for all technological phases on one or two dough preparation units and continuous operation plants.
- Regulation of the operation of automatic feeders of raw materials, the process of kneading and fermentation of dough and dough, feeding the finished dough into the hopper of the dividing machine.
— Ensuring the required temperature, acidity and dough consistency.
— Determining the readiness of the test.
b) General duties of an employee of the organization:
— Compliance with the Internal Labor Regulations and other local regulations of the organization, internal rules and norms of labor protection, safety, industrial sanitation and fire protection.
– Fulfillment, within the framework of the employment contract, of the orders of the employees to whom it was repaired in accordance with this instruction.
– Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in good condition.
- Maintaining established technical documentation.
3. Rights of the tester
The tester has the right:
1. Submit proposals for management consideration:
- to improve the work related to the duties provided for in this instruction,
— on bringing to material and disciplinary responsibility employees who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to perform his duties.
3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.
4. Get acquainted with the draft decisions of the organization's management regarding its activities.
5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of established documents necessary for the performance of official duties.
6. Other rights established by the current labor legislation.
4. Responsibility of the tester
The tester is responsible in the following cases:
1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.
The job description of the tester is a sample of 2019. The duties of the tester, the rights of the tester, the responsibility of the tester.
There are many different positions at the bakery, it is worth considering this. And everyone's conditions are very different. I'll tell you about my aunt, who at one time worked as a packer at a bakery.
She was haggard and lost weight in a month like she had never lost weight in her life. Her hands were constantly red, with small burns, and as soon as one passed, others appeared. She was terribly tired and at home most often slept, and did not do something that she would like.
The fact was that her duty was to stand at the conveyor for the entire shift and lay out hot bread on trays, in which it is then transported. It's hot, you're on your feet for several hours, your hands are almost on fire - not the most pleasant job. Yes, and they pay a rather modest amount for it.
Aunt says that she did not have a desire to grab something because of the breathtaking smell. It was absolutely not before.
A few years ago I worked as a system administrator at a bakery in Moscow. Unlike the plants described above, absolutely the entire conveyor line was automated: the equipment for molding and baking bakery products is German, and for packaging - Finnish.
The duties of the workers of the workshop included only the control of the operation of the machines.
At the first stage, the dough is kneaded and transported by a mechanism that everyone called “Robot”. After that there is a long assembly line for product molding. On it, the dough takes the desired shape. Then the blanks leave for several hours in a cabinet with high humidity, the dough rises there and then goes to the final stage - baking. It was interesting to observe how, for example, rifled loaves are made - between the cabinet and the oven there is a mechanism with knives on a chain that traveled and made well-known cuts on the rifled ones.
The oven itself is about 20 meters long, bread is baked in it for about two hours. At the outlet of the oven, a system for spraying products with water is installed so that the bread has a crispy crust. In the same place (at the exit) there is a camera with a computer on which a special program counts the number of issued loaves.
After baking, the bread rolls down the spiral hill. The slide is located in a separate well-ventilated area so that the bread cools down while riding.
And the last step is packaging. The installed mechanisms either immediately seal the bread in the package and stamp the date of production, or first cut it into slices.
In general, I repeat, manual power was not used directly in production at all.
About theft: employees stole bread and a lot. :)
This summer I had an internship at a bakery. My duties included shaping bread and various buns, oiling the sheets, weighing the dough pieces, and whatever else they asked for. I worked from 10.00 to 15.00 and this time was enough to get very tired and do nothing in the afternoon, although there was a desire to get a summer part-time job, since the practice was unpaid. The workshop was incredibly hot, there was no air conditioning, and the windows were high, so there was not the slightest draft. Plus, they need good physical strength to lift sheets of bread on the racks, which I do not have. Thankfully, I've met understanding women. Of course, the organization of labor at a bakery depends on the management, but I can say with confidence that it is difficult to work at a bakery. But when you think that you are still doing something good - bread to feed people - you forget about fatigue. So do not be afraid of hard work, it ennobles!
Small Ural town. An old bakery built in the Soviet years, where my mother worked in 1992-1996. It was a huge brick workshop, about 300 square meters. The ceiling was glazed, however, half of the glass was broken, the holes were sealed with plastic wrap. Sparrows circled under the ceiling.
Below were huge, the size of a whole bath, iron bowls on wheels, the name of which is deja. Dough was fermented in these bowls. Then it went to the dough mixer - a huge mixer. After kneading, the dough stood for several hours - at this time, the waste products of sparrows flying above the ceiling could get into it. They were chased by a locksmith with an air rifle, and knocked out sparrows also sometimes fell into the dough, but, fortunately, they were taken out of there. Sometimes they were engaged in persecution of rats, and then, the rats, having eaten poison, crawled out of their shelters and sat, sometimes, right in the way of the factory workers. Then, having previously chased the tailed ones around the plant, they were killed.
When the dough stood for several hours, it drove up to the dough cutter in a bowl. From the bowl, it fell into an iron bowl from which it then fell onto a conveyor belt. On the tape there were forms for bread (three loaves of bread in each form), which were thrown there by the worker. Another worker pressed the button when the molds were approaching the dough cutter. They were filled and moved on to the proofer, where the dough was raised under the influence of steam.
The form with the risen dough had to be very carefully taken and rearranged into cradles, which took the dough to the oven. The bread was cooked there for about 40 minutes and returned back. The hot form was taken with large felt mittens and loaves of bread were tapped onto trays, from there into gurneys, then into cars and shopping.
Mom managed to work on a dough cutter, on laying ready-made bread, and also as a BHM operator (bulk storage of flour).
Working in a bakery is hard physical labor. He was the only one in the city, and therefore he worked at night. There were three shifts: from 8 am to 4 pm, from 4 pm to midnight, from midnight to 8 am. Worked in each shift for three days, with a break of one day. When I had to stay awake for three nights in a row, on the third night they walked like zombies.
There were also pleasant moments. There was no need to walk around the city at night - the workers were brought and taken away by a bus. After each shift, they were allowed to take home one loaf of bread for free - for the 90s this was a good bonus. Some, mostly women with children, stole. At the checkpoint, however, checks were often arranged, and they had to hide stolen goods in the most secluded places. They paid a little. Sometimes they were given salaries "for barter", i.e. they exchanged products with another plant (bread, for example, for pasta) and part of the salary was given out in products. Once they brought refrigerators that could be dismantled instead of a salary. The team was friendly - people of different generations worked there, and everyone found an interesting interlocutor. I still have good relations with colleagues.
Equipment often broke down at the plant at night. The locksmith was asleep, and it was impossible to leave the place even for half a minute. This is how the fascinating competition "Scream over the working equipment" was born. It was necessary at the top of his voice, over the rattle of heavy machines, to call the sleeping mechanic through the whole shop; he, of course, did not wake up, and then, with a strong word, the brigadier went to wake him up.
The factory issued a uniform - dressing gowns or shirts and shapeless pants. Mom was then a little over 20 and she, in order to look more stylish, altered these pants for fashionable breeches. And also, instead of the usual headscarf, she wore a white cap with red embroidery. Her efforts were not in vain - a young loader from the same factory fell in love with her - her future husband :)
I visit bakeries from time to time for work. I will say this, to resist the fact that you want to eat something .... well, it's very hard. The aromas there are indescribable. But after visiting some bakeries, to be honest, I stopped buying their products. And he switched to the products of other bakeries, let's say, more hygienic)))
Job Description. Transportation of bowls with dough to dough mixers, fermenters and tipper machines. Cleaning the bowl and bunker from dough residues. Dosage of starter and head. In the absence of tipping machines, transferring dough from bowls to dough cutting tables and into the funnel of dividing machines. Performing more complex work under the guidance of a test supervisor of higher qualification.
Must know: the principle of operation and rules for the operation of dough mixing and tipping machines; methods and rules for preparing dough, methods for determining its readiness for cutting; flour varieties.
§ 23. Tester of the 3rd category
Job Description. Conducting the dough preparation process for all technological phases on batch dough mixers for baking bakery products up to 3 tons per shift. Ensuring the operation of dough mixing, tipping machines and dosing equipment in accordance with the established regime. Mixing dough, heads, tea leaves, leaven dough for manufactured products. Dosage of all types of raw materials. Head splitting. Control of the fermentation process of dough, head and dough.
Must know: the technological process of preparing dough, heads, starter cultures, dough on dough mixers of periodic action; parameters of the technological mode of dough preparation; processes occurring during fermentation; the duration of the technological process of dough preparation; methods of control and regulation of the technological regime; device, principle of operation of the serviced equipment; methods for determining the readiness of dough and dough; varieties of flour and main components of raw materials; assessment of the quality of raw materials and dough by the organoleptic method.
§ 24. Tester of the 4th category
Job Description. Conducting the dough preparation process for all technological phases for baking bakery products over 3 to 10 tons per shift on batch dough mixers. Conducting the process of dough preparation in lamb production on the lines of the rigid ring conveyor system, rubbing the dough, placing it on the table for resting, cutting into portions; determining the readiness of the dough organoleptically and submitting it to the cutting area. Conducting the dough preparation process for all technological phases on one or two dough preparation units and continuous units. Regulation of the operation of automatic batchers of raw materials, the process of kneading and fermentation of sourdough and dough, feeding the finished dough into the bunker of the dividing machine. Ensuring the required temperature, acidity and dough consistency. Determination of test readiness. Loading dosing tanks with certain types of raw materials and monitoring the process of its dissolution.
Must know: the technological process of preparing dough and dough on dough mixing machines of periodic action, on dough preparation units and continuous action plants, lines of a rigid ring conveyor system in bagel production; methods of control and regulation of the technological mode of dough preparation; methods for checking and regulating the operation of dosing machines; device and rules for the operation of automatic batchers of raw materials and continuous dough preparation equipment; methods for determining the readiness of dough and dough.
§ 25. Tester of the 5th category
Job Description. Conducting the dough preparation process for all technological phases for baking bakery products over 10 tons per shift on batch dough mixers. Conducting the dough preparation process in the development of an expanded range of bakery products. Conducting the dough preparation process for all technological phases on three or more dough preparation units and continuous installations or three or more dough mixers on the lines of the rigid ring conveyor system of bakeries.
Must know: device, design features of the serviced equipment and rules for regulating its operation; state standards for bakery products.
Note.
The dough maker, which is engaged in the preparation of only sourdough, is charged one category lower than the dough maker involved in the preparation of the dough.
It prepares dough from flour for the preparation of various products strictly according to the technology, periodically checks the operation of the installations, controls the quality of the dough, controls the supply of flour and the operation of dough mixers using the control panel. Observes the appearance and condition of the dough or dough and determines the degree of their readiness. Adjusts the dosing unit. Evaluates the dough by eye, touch and taste.
Requirements of the profession to the individual characteristics of a specialist
Developed figurative memory, accuracy, physical health, well-developed taste, sense of smell and sight, observation.
Medical contraindications
The work is not recommended for people with diseases of the cardiovascular system, respiratory organs, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes mellitus), skin allergies and eczema of the hands, visual defects, chronic infectious diseases that are bacteria carriers.
Professional training requirements
Good knowledge of organic chemistry, knowledge of the basics of microbiology and mathematics. Must know the device, principles of operation and operating rules of dough dividing and other machines, the technological mode of cutting, preparing and baking dough, safety and industrial sanitation rules, standards and specifications for all types of bakery products and be able to determine the readiness of semi-finished products for baking
