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• work on the packaging line;
• performing quality control of packaging;
• operating various machines and equipment such as dough kneading, etc.

• mixing syrups according to established recipes and procedures;
• checking the correct dosage of ingredients;
• handling of concentrates (10-25 kg);
• handling of pallets of concentrates using low-lift trucks (1.5 t);
• transport of materials within the plant;
• working in accordance with safety standards;
• Compliance with hygiene standards when working with food products;
• working with other team members.

• receiving and preparing fish for processing;
• processing of fish;
• filleting and cutting;
• removal of offal and unwanted parts;
• quality control of processed fish;
• operating machinery;
• packaging and storage of processed fish;
• compliance with health and safety regulations;
• handling of raw materials.

manual fish processing: cleaning, filleting, sorting and packaging of fish according to set standards; quality control: ensuring that the processed fish meets the required hygiene and quality standards; handling of raw materials: carrying, moving and storing processed products; operating machinery: working with simple machines and equipment used in fish processing; compliance with hygiene regulations: ensuring that the workplace is kept clean and tidy and that all safety and hygiene standards are observed; working in a cold environment: the warehouse is at 10 to 12 degrees, with some departments at 0 to 5 degrees (however, most workers will work at 10 to 12 degrees).

• making bakery products;
• working with different types of dough;
• kneading dough for baking bread;
• preparation of fillings, filling, decorating bread rolls;
• wrapping the finished products.

• equipment readiness check - turning on the furnace;
• launching the first batch - checking that production has started correctly;
• regular inspection of product quality in accordance with product requirements;
• regular inspection and routine maintenance of production equipment;
• monitoring of waste volume and taking measures to prevent deviations from the norm.

• order picking with scanner and NZV electric cart;
• packing of pallets;
• accurately performing the tasks assigned by the coordinator.

• loading and unloading of trucks;
• supplying the beer bottling line, picking up pallets from the production line;
• handling goods with the help of VZV 3,5 - 7t.

• processing of raw materials;
• operating machinery and equipment for meat processing;
• packaging of products; 
• quality control of packaged goods; 
• marking, sorting and assembling goods;
• sending goods according to orders.

• Cutting fresh meat;
• meat processing and slicing;
• preparing meat and sausage products;
• cleaning the workplace at the end of the shift;
• Observance of safety rules and hygiene at the workplace.