\Typical job description of a Cheesemaker-master of the 5th category

Job description of the Cheesemaker-master of the 5th category

Position: Cheesemaker-master of the 5th category
Subdivision: _________________________

1. General Provisions:

Subordination:
• Cheese-maker-master of the 5th category directly reports to ..............................
• Cheesemaker-master of the 5th category follows the instructions .............................................. ...........

(instructions of these employees are carried out only if they do not contradict the instructions of the immediate supervisor).

Substitution:

• Cheesemaker-master of the 5th category replaces .............................................. ...............................................
• Cheesemaker-master of the 5th category replaces .............................................. ................................................

Recruitment and dismissal:
The cheese maker-master is appointed to the position and dismissed by the head of the department in agreement with the head of the department.

2. Qualification requirements:

Must know:

• composition and physico-chemical properties of milk and cheese
• cheese production technology
• possible defects of cheese and methods of their prevention
• requirements for the quality of raw materials and cheese used
• consumption rates of raw materials and materials used
• accounting and reporting rules.

3. Job Responsibilities:

• Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese factories.
• Accounting for incoming raw materials.
• Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics.
• Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme.
• If necessary, the production of bacterial starter.
• Control over the process of curd and cheese grain processing in baths, cheese vats.
• Determining the readiness of cheese grain before molding.
• Control over the process of molding and pressing cheese.
• Periodic check of the active acidity of cheese by the indicator method.
• Weighing and transfer of cheese to the salting department.
• Quality control of washing equipment, molds, inventory.
• Accounting and reporting.
• Participation in cheese quality assessment.

p. 1 Job description Cheesemaker-master
p. 2 Job description Cheesemaker-master

4. Rights

• The cheese maker-master has the right to give instructions to his subordinate employees, tasks on a range of issues that are part of his functional duties.
• The master cheese maker has the right to control the fulfillment of production tasks, the timely execution of individual orders by his subordinate employees.
• The master cheese maker has the right to request and receive the necessary materials and documents related to the issues of his activities and the activities of employees subordinate to him.
• The cheese maker-master has the right to interact with other services of the enterprise on production and other issues that are part of his functional duties.
• The cheese maker-master has the right to get acquainted with the draft decisions of the enterprise management regarding the activities of the Division.
• The cheese maker-master has the right to propose for the consideration of the manager proposals for improving the work related to the provisions of this Job Description. responsibilities.
• The master cheese maker has the right to submit proposals for the consideration of the head of the proposal to encourage distinguished workers, imposing penalties on violators of production and labor discipline.
• The cheese maker-master has the right to report to the head of all violations and shortcomings in connection with the work performed.

5. Responsibility

• The cheese maker-master is responsible for improper performance or non-performance of his official duties under this job description- within the limits labor law Russian Federation.
• The master cheese maker is responsible for violating the rules and regulations governing the activities of the enterprise.
• When transferring to another job or dismissing him from his position, the Cheesemaker-Master is responsible for the proper and timely delivery of cases to the person who assumes this position, and in the absence of such, to the person replacing him or directly to his supervisor.
• A cheese maker-master is responsible for offenses committed in the course of his activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
• The master cheese maker is responsible for causing material damage- within the limits determined by the current labor and civil legislation of the Russian Federation.
• The master cheese maker is responsible for compliance with the current instructions, orders and orders for the preservation of trade secrets and confidential information.
• The cheese maker-master is responsible for the implementation of the internal regulations, safety and fire safety rules.

This job description was developed in accordance with (name, number and date of the document)

Head of structural

Job Description. Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese factories. Accounting for incoming raw materials. Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics. Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme. If necessary, the production of bacterial starter. Control over the process of curd and cheese grain processing in baths, cheese vats. Determining the readiness of cheese grain before molding. Control over the process of molding and pressing cheese. Periodic check of the active acidity of cheese by the indicator method. Weighing and transfer of cheese to the salting department. Quality control of washing equipment, molds, inventory. Accounting and reporting. Participation in cheese quality assessment.

Must know: composition and physico-chemical properties of milk and cheese; cheese production technology; possible defects of cheese and methods of their prevention; requirements for the quality of raw materials and cheese used; consumption rates of raw materials and materials used; accounting and reporting rules.

With the production of cheese over 300 tons per year - the 6th category.

Average required professional education.

Comments on the profession

The given tariff and qualification characteristics of the profession " Master Cheesemaker» are used for billing works and assigning tariff categories according to article 143 Labor Code Russian Federation. Based on the above characteristics of the work and the requirements for professional knowledge and skills, a job description for a master cheese maker is drawn up, as well as documents required for interviewing and testing when applying for a job. When compiling work (job) instructions, pay attention to general provisions and recommendations for this issue of ETKS (see

We bring to your attention typical example job description of a cheese maker-master, sample 2019/2020. A person with a secondary vocational education and work experience can be appointed to this position. Do not forget, each instruction of the cheese maker-master is issued on hand against receipt.

It provides typical information about the knowledge that a master cheese maker 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. Cheesemaker-master belongs to the category of workers.

2. A person with a secondary vocational education and _______ years of work experience is accepted for the position of a cheese maker-master.

3. A master cheese maker is hired and dismissed by the director of the organization on the proposal of the head of production (section, workshop)

4. A master cheese maker must know:

a) special (professional) knowledge of the position:

— the device of the serviced equipment;

- consumption rates of raw materials and materials used;

— rules of accounting and reporting;

- requirements for oil quality;

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 funds personal protection;

- 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 activity, the cheese maker-master is guided by:

- the legislation of the Russian Federation,

— Charter of the organization,

- orders and directives organization director,

- this job description,

— Rules of internal labor regulations of the organization,

— __________________________________________________.

6. A master cheese maker reports directly to a worker with a higher qualification, to the head of production (section, shop) and the director of the organization.

7. During the absence of a master cheese maker (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (section, workshop) in in due course which acquires the corresponding rights, duties and is responsible for the fulfillment of the duties assigned to it.

2. Job responsibilities of a cheese maker-master

The job responsibilities of the cheese maker are:

a) Special (professional) duties:

— Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese producers.

- Accounting for incoming raw materials.

– Sorting milk according to quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics.

– Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme.

— If necessary, the production of bacterial starter.

— Control over the process of curd and cheese grain processing in baths, cheese factories.

— Determining the readiness of curd before molding.

— Control over the process of molding and pressing cheese.

– Periodic check of the active acidity of the cheese by the indicator method.

– Weighing and transferring the cheese to the salting department.

— Quality control of washing equipment, molds, inventory.

- Accounting and reporting.

— Participation in cheese quality assessment.

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 measures, industrial sanitation and fire protection.

— Execution within employment contract orders of employees to which it is 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 maintaining them in proper condition;

- Maintenance of established technical documentation

3. Rights of the master cheese maker

Cheesemaker-master 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 master cheese maker

The master cheese maker 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.

Job description of a cheese maker-master - sample 2019/2020. Job responsibilities of a cheese maker-master, rights of a cheese maker-master, responsibility of a cheese maker-master.

Unified Tariff and Qualification Directory of Works and Occupations of Workers (ETKS). Issue #49
Approved by the Decree of the Ministry of Labor of the Russian Federation of 05.03.2004 N 33

Master Cheesemaker

§ 61. Cheesemaker-master of the 5th category

Job Description. Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese factories. Accounting for incoming raw materials. Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics. Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme. If necessary, the production of bacterial starter. Control over the process of curd and cheese grain processing in baths, cheese vats. Determining the readiness of cheese grain before molding. Control over the process of molding and pressing cheese. Periodic check of the active acidity of cheese by the indicator method. Weighing and transfer of cheese to the salting department. Quality control of washing equipment, molds, inventory. Accounting and reporting. Participation in cheese quality assessment.

Must know: composition and physico-chemical properties of milk and cheese; cheese production technology; possible defects of cheese and methods of their prevention; requirements for the quality of raw materials and cheese used; consumption rates of raw materials and materials used; accounting and reporting rules.