9. Profession card "Operator of the line of preparation of chocolate weight":

Group code:

8162-6

Code of the name of occupation:

8162-6-003

Name of profession:

Operator of the line of preparation of chocolate weight

Skill level on ORK:

3

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 73. Operator of the line of preparation of chocolate weight, 4th category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 74. Operator of the line of preparation of chocolate weight, 5th category

Level of professional education:

Education level:

TIPO (working professions)

Specialty:

-

Qualification:

-

Requirements to work experience:

4 category: At least 1 year of work as the operator of the line 3 categories or on adjacent sites (crushing, mixing, tempering or formation of chocolate masses). The worker shall have practical skills of control of processing equipment, observe compoundings and parameters of temperature conditions, and also to be able to carry out primary quality control of semifinished products. Reducing years of service up to 6 months in the presence of secondary vocational education in the Technology of Confectionery Production or Technology of Foodstuff direction is allowed. 5 category: At least 2 years of work as the operator of the line 4 categories. The worker shall have experience of independent maintaining complete cycle of preparation of chocolate weight, including setup and equipment maintenance, control of parameters of viscosity and humidity, the analysis of product quality and maintaining technological documentation. Experience of interaction with laboratory and technological service of the company, participation in adjustment of compoundings and increase in efficiency of production process is obligatory.

Connection with informal and informalny education:

Other possible names of profession:

8162-6-001 - Operator of shokoladootdelochny machines

Main objective of activities:

Conducting engineering procedure on production of cocoa butter and cocoa powder on the line automated line.

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Preparation of the equipment and raw materials for work of the line

2. Conducting engineering procedure of preparation of chocolate weight

3. Completion of process and servicing of the line

Additional labor functions:

Labor function 1:

Preparation of the equipment and raw materials for work of the line

Skill 1:

Preparation of raw materials and loading of ingredients

Abilities:

4 category:

1. Check quality and humidity of cocoa products, sugar and fats before loading.

2. Make dispensing of components according to the process chart.

3. Load ingredients into mixers and control their uniform distribution.

5 category:

1. Control raw materials compliance to specifications and specifications.

2. Organize process of dispensing and supply of ingredients to the line.

3. Control consumption of raw materials and record the loaded components.

Knowledge:

4 category:

1. Types and properties of cocoa beans, cocoa powder, fats and sugar.

2. Storage precautions and preparation of raw materials for conversion.

3. Regulations of compoundings and laying of ingredients.

5 category:

1. Influence of quality of raw materials on properties of chocolate weight.

2. Methods of determination of humidity and purity of components.

3. Standards and specifications on raw materials (GOST, TU, ISO).

Possibility of recognition of skill:

it is not required

Skill 2:

Preparation and setup of processing equipment

Abilities:

4 category:

1. Check serviceability of mills, mixers and batchers before start of the line.

2. Configure settings of giving, speed and temperature according to compounding.

3. Carry out trial launch of the equipment under control of the master.

5 category:

1. Make complete setup and adjustment of parameters of the equipment for various compoundings.

2. Control technical condition of nodes and mechanisms of the line.

3. Analyze the reasons of variations and eliminate insignificant defects.

Knowledge:

4 category:

1. Device of mills, mixers and temperiruyushchy machines.

2. Sequence of technological preparation of the line for work.

3. Industrial safety rules in case of operation of the equipment.

5 category:

1. Principles of automatic control and regulation of engineering procedures.

2. Methods of diagnostics and debugging.

3. Requirements to energy efficient and safe operation of machines.

Possibility of recognition of skill:

it is not required

Labor function 2:

Conducting engineering procedure of preparation of chocolate weight

Skill 1:

Process control of crushing and hashing

Abilities:

4 category:

1. Watch uniformity of giving of weight in mills and mixers.

2. Control temperature and speed of rotation of rolls or drums.

3. Support the set technological mode.

5 category:

1. To independently regulate parameters of crushing, humidity and viscosity of weight.

2. Control indicators of consistence and texture of product.

3. Optimize process of hashing for receipt of stable quality.

Knowledge:

4 category:

1. Main stages of engineering procedure of preparation of chocolate weight.

2. Influence of temperature and time for product consistence.

3. Methods of organoleptic quality evaluation of weight.

5 category:

1. Physical and chemical properties of chocolate masses.

2. Control methods and regulations of viscosity and density.

3. Indicators of technological efficiency and quality of semifinished product.

Possibility of recognition of skill:

it is not required

Skill 2:

Control of technological parameters and quality of semifinished product

Abilities:

4 category:

1. Select tests for the analysis and determine readiness of weight.

2. Check compliance of temperature and density to the set parameters.

3. Messages register of technological indicators.

5 category:

1. Analyze data of laboratory and technological researches.

2. Determine the reasons of aberrations and make corrections.

3. Participate in development of suggestions for improvement of product quality.

Knowledge:

1. Procedure for sampling and carrying out control analyses.

2. Indicators of quality of chocolate weight (viscosity, dispersion, humidity).

3. Rules of execution of technological documentation.

5 category:

1. Methods of the analysis of engineering procedures and optimization of the modes.

2. Critical control points on the HACCP system.

3. Requirements of the quality standards (GOST, ISO 22000).

Possibility of recognition of skill:

it is not required

Labor function 3:

Completion of process and servicing of the line

Skill 1:

Chilling and transfer of chocolate weight

Abilities:

4 category:

1. Control process of chilling of weight before unloading.

2. Check temperature and uniformity of product.

3. Prepare weight for giving on further sites.

5 category:

1. Customize cooling systems and temperings.

2. Control uniformity of crystallization and structure of weight.

3. Provide transfer of product to the shop of formation or packing without quality loss.

Knowledge:

4 category:

1. Principles of chilling and crystallization of chocolate masses.

2. Temperature conditions and quality requirements of semifinished product.

3. Rules of transportation of weight to the following sites.

5 category:

1. Technology of tempering and regulation of structure of chocolate.

2. Methods of prevention of fatty posedeniye.

3. Standards on ready-made product and semifinished product.

Possibility of recognition of skill:

it is not required

Skill 2:

Cleaning, maintenance and safety of the line

Abilities:

4 category:

1. Carry out sanitary processing of the equipment after the end of change.

2. Control serviceability of protection devices and the alarm system.

3. Prepare the equipment for the following start.

5 category:

1. Organize maintenance of the line and sanitary cleaning.

2. Control safety fulfillment of requirements by personnel.

3. Messages magazine of technical condition of the equipment.

Knowledge:

4 category:

1. Rules of sanitary processing of production equipment.

2. Sequence of accomplishment of cleaning and disinfection.

3. Bases of labor protection and fire safety.

5 category:

1. Normative requirements for safe engineering and ecology.

2. Control methods of efficiency of sanitary processing.

3. Systems of industrial safety and internal audit.

Possibility of recognition of skill:

it is not required

Requirements to personal competences:

Ability to work in team

Discipline

Accuracy

Endurance and diligence

List of technical regulations and national standards:

Communication with other professions within ORK:

ORK level:

Name of profession:

6

Production engineers of food production

5

Head of the laboratory

10. Profession card "Head of the laboratory":

Group code:

1329-9

Code of the name of occupation:

1329-9-014

Name of profession:

Head of the laboratory

Skill level on ORK:

6

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

The job evaluation catalog of positions of heads, specialists and other employees the Order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of December 30, 2020 No. 553 "About approval of the Job evaluation catalog of positions of heads, specialists and other employees". No. 22003 is registered in the Ministry of Justice of the Republic of Kazakhstan on December 31, 2020.

Paragraph 75. The chief of production laboratory (on production control)

Level of professional education:

Education level:

the higher education (bachelor degree, specialist programme, internship)

Specialty:

-

Qualification:

-

Requirements to work experience:

The work experience in laboratory of microbiological control or similar position is at least 2 years.

Connection with informal and informalny education:

it is not required

Other possible names of profession:

3111-1-004 - Technician-chemist laboratory assistant

Main objective of activities:

The worker will organize activities of laboratory, provides quality control of raw materials, semifinished products and finished products, is responsible for observance of standards of safety and normative requirements.

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Organization and management of activities of laboratory

2. Quality control of raw materials, semifinished products and finished goods

3. Ensuring functioning of the laboratory equipment and documentation

Additional labor functions:

Labor function 1:

Organization and management of activities of laboratory

Skill 1:

Management of personnel of laboratory

Abilities:

1. Distribute obligations between the staff of laboratory.

2. Control observance of safety regulations and sanitation.

3. Organize training and instructing of laboratory personnel.

Knowledge:

1. Labor law and bases of labor protection.

2. Principles of personnel management and motivation.

3. Techniques of briefings and examinations on safety.

Possibility of recognition of skill:

it is not required

Skill 2:

Planning and coordination of work of laboratory

Abilities:

1. Constitute and approve schedules of carrying out laboratory analyses and testing.

2. Organize interaction of laboratory with production divisions.

3. Control accomplishment of plans of testing and maintaining registers.

Knowledge:

1. Bases of planning of production supervision of quality.

2. Procedure for maintaining and storage of laboratory documentation.

3. Structure and functions of production enterprise of food industry.

Possibility of recognition of skill:

it is not required

Labor function 2:

Quality control of raw materials, semifinished products and finished goods

Skill 1:

The analysis of results and development of the adjusting actions

Abilities:

1. Determine the reasons of discrepancies by analysis results.

2. Develop offers on adjustment of the technological modes.

3. Prepare reports on results of laboratory control for management.

Knowledge:

1. Methods of statistical data processing of quality control.

2. Procedure for carrying out the adjusting and warning actions (CAPA).

3. Bases of internal audit on systems of quality management.

Possibility of recognition of skill:

it is not required

Skill 2:

Organization and carrying out laboratory analyses

Abilities:

1. Carry out physical and chemical, organoleptic and microbiological testing.

2. Analyze the received results and draw up protocols.

3. Determine products compliance to requirements of GOST and the SanPiN.

Knowledge:

1. Methods of the physical and chemical and microbiological analysis of foodstuff.

2. Criteria of quality and safety of confectionery.

3. Regulating documents: GOST, SanPiN, ISO 22000, HACCP.

Possibility of recognition of skill:

it is not required

Labor function 3:

Ensuring functioning of the laboratory equipment and documentation

Skill 1:

Maintaining and storage of laboratory documentation

Abilities:

1. Draw up analysis results in the established form.

2. Messages registers of testing and internal reporting.

3. Ensure safety of archive documents and data.

Knowledge:

1. Procedure for execution of test reports and forms of account.

2. Rules of document flow and archival storage of laboratory data.

3. Bases of information security during the work with laboratory systems.

Possibility of recognition of skill:

it is not required

Skill 2:

Technical supply of laboratory process

Abilities:

1. Control serviceability of the laboratory equipment and devices.

2. Organize calibration, checking and servicing of measuring means.

3. Provide availability and the correct storage of reactants, ware and standards.

Knowledge:

1. Principles of metrological support of laboratories.

2. Regulations and service regulations of instrumentations.

3. Requirements to storage conditions of reactants and tests.

Possibility of recognition of skill:

it is not required

Requirements to personal competences:

Ability to quickly make decisions

Analytical thinking

Capability to training and self-training

List of technical regulations and national standards:

Communication with other professions within ORK:

ORK level:

Name of profession:

6

production engineers of food production

3

Manufacturer of confectionery

11. Profession card "Manufacturer of confectionery":

Group code:

7512-3

Code of the name of occupation:

7512-3-013

Name of profession:

Manufacturer of confectionery

Skill level on ORK:

3

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 35. Confectioner, 1 category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 36. Confectioner, 2nd category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 37. Confectioner, 3rd category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 38. Confectioner, 4th category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 39. Confectioner, 5th category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 40. Confectioner, 6th category

Level of professional education:

Education level:

TIPO (working professions)

Specialty:

-

Qualification:

-

Requirements to work experience:

1 category: The work experience is not required. Training is provided directly on workplace under the leadership of the master or more skilled worker. The worker shall own the basic health regulations and observe requirements of labor protection and internal rules and procedures. 2nd category: At least 3 months of work as the confectioner of 1 category or passing of inservice training in industrial practice workshops or at the company of the food industry. The worker shall be able to carry out the elementary transactions on preparation and formation of products, to know the main properties of raw materials and semifinished products. 3rd category: At least 6 months of work as the confectioner 2 categories or the termination of profile rates or college in the Confectionery Case or Technology of Food Production direction. The worker shall own technology of preparation of main types of confectionery masses (pomadny, caramel, chocolate, wafer) and to be able to control quality of semifinished products. 4th category: At least 1 year of work as the confectioner 3 categories. Experience of independent conducting engineering procedure, setup of the equipment and control of temperature, humidity and structure of products is obligatory. The worker shall be able to eliminate variations from regulations of the technological mode. 5th category: At least 2 years of work as the confectioner 4 categories. Experience of the organization of work of production site, maintaining technological documentation and mentorship of associate officers is required. The worker shall own quality evaluation methods, know bases of standardization and rationalization of engineering procedures. 6th category: At least 3 years of work as the confectioner of the 5th category. Experience of management of change, implementations of new technologies and compoundings, and also carrying out internal production supervision is necessary. The worker shall have profound knowledge of engineering procedures, systems of quality management (HACCP, ISO 22000) and to be able to make decisions on optimization of production cycle.

Connection with informal and informalny education:

it is not required

Other possible names of profession:

7512-3-001 - Biskvitchik

7512-3-018 - Karamelshchik

7512-3-021 - Confectioner

7512-3-022 - Konfetchik

7512-3-029 - Halvomes

Main objective of activities:

Conducting engineering procedure on production of sugary confectionery by machines and devices of periodic action and on flow lines.

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Preparation of raw materials and equipment

2. Preparation, formation and processing of confectionery

Additional labor functions:

Labor function 1:

Preparation of raw materials and equipment

Skill 1:

Acceptance and preparation of raw materials

Abilities:

1 category:

1. Accept and sort raw materials under the leadership of the master.

2. Check integrity of packaging.

3. Participate in cleaning and raw material feed on the site.

2 category:

1. Prepare ingredients on compounding.

2. Check smell, color and quality of raw materials.

3. Carry out simple dispensing.

3 category:

1. Check raw materials compliance to documents of quality.

2. Control temperature and storage conditions.

3. Prepare mixes for semifinished products.

4 category:

1. Control intake of raw materials according to specifications.

2. Carry out visual assessment and primary control.

3. Messages register.

5 category:

1. Analyze quality of raw materials and semifinished products.

2. Organize rational use of ingredients.

3. Control sanitary condition of warehouses.

6 category:

1. Develop consumption rates and specifications.

2. Control suppliers and incoming inspection.

3. Direct work of personnel on raw materials preparation.

Knowledge:

1 category:

1. Fundamentals of sanitation and personal hygiene.

2. Types of the main confectionery raw materials.

3. Acceptance procedures and storages.

2 category:

1. Structure and properties of ingredients (sugar, flour, fats, cocoa).

2. Rules of dispensing and mixing.

3. Temperature conditions of storage.

3 category:

1. Technology of preparation of raw materials for various products.

2. GOST and TU on raw materials.

3. Methods of determination of moisture and purity.

4 category:

1. Systems of health control and HASSP.

2. Requirements to raw materials for chocolate and cocoa butter.

3. Methods of determination of quality and freshness.

5 category:

1. Modern technologies of conversion of raw materials.

2. International standards ISO 22000.

3. Standard rates of rational use.

6 category:

1. Methods of incoming inspection and certification of raw materials.

2. Quality risk analysis (HACCP, FMEA).

3. The international tendencies in production of confectionery semifinished products.

Possibility of recognition of skill:

it is not required

Skill 2:

Preparation of the equipment and workplace

Abilities:

1 category:

1. Prepare ware and stock.

2. Check purity of the equipment.

3. Keep order on workplace.

2 category:

1. Establish forms and batchers.

2. Check serviceability of machines.

3. Grease forms on specifying of the master.

3 category:

1. Prepare machines for batch, temperings and formations.

2. Configure settings of temperature condition.

3. Control sanitary condition of the equipment.

4 category:

1. Perform tuning of automatic transfer lines.

2. Check calibration of batchers.

3. Control operating modes of machines.

5 category:

1. Optimize the technological modes.

2. Control schedules of equipment maintenance.

3. Develop maintenance instructions.

6 category:

1. Direct technical training of the site.

2. Implement the automated monitoring systems.

3. Estimate efficiency of the equipment.

Knowledge:

1 category:

1. Fundamentals of sanitation.

2. Purpose of the simple equipment.

3. Rules of cleaning.

2 category:

1. Principles of operation of mixers, forming and temperiruyushchy machines.

2. Rules of technical safety.

3. Methods of cleaning of the equipment.

3 category:

1. Schemes of operation of automatic transfer lines.

2. Requirements of GOST to purity of stock.

3. Methods of adjustment of temperature and pressure.

4 category:

1. Principles of maintenance.

2. Technological schemes of production site.

3. Parameters of efficiency of lines.

5 category:

1. Energy-saving and ecological technologies.

2. Programs of engineering supervision.

3. Techniques of diagnostics of defects.

6 category:

1. The modern automated lines and management systems (SCADA, MES).

2. International standards on safety of the equipment.

3. Engineering and design of engineering procedures.

Possibility of recognition of skill:

it is not required

Labor function 2:

Preparation, formation and processing of confectionery

Skill 1:

Formation and finishing of products

Abilities:

1 category:

1. Stack products in forms.

2. Check filling of forms.

3. Participate in finishing of simple products.

2 category:

1. Work with forming machines.

2. Control integrity of products.

3. Prepare forms for reuse.

3 category:

1. Adjust forming and casting aggregates.

2. Control formation temperature.

3. Check geometry of products.

4 category:

1. Regulate parameters of chilling and conveyors.

2. Control uniformity of crystallization.

3. Check appearance of products.

5 category:

1. Analyze stability of formation.

2. Optimize finishing process.

3. Messages magazine of production supervision.

6 category:

1. Implement the automated lines of formation and decor.

2. Direct the site of finishing.

3. Carry out quality control of products.

Knowledge:

1 category:

1. Bases of technology of formation.

2. Rules of hygiene.

3. Safety during the work with hot masses.

2 category:

1. Types of forms and equipment for formation.

2. Principles of chilling.

3. Methods of prevention of scrap.

3 category:

1. Physical and chemical processes in case of crystallization of chocolate.

2. Requirements of GOST to geometry of products.

3. Methods of regulation of parameters.

4 category:

1. Device of forming lines.

2. Technology of finishing and decor.

3. Sanitation regulations on the site.

5 category:

1. Modern methods of formation and glazing.

2. Methods of automatic control.

3. ISO standards and HACCP.

6 category:

1. The latest 3D technologies - formation and decor.

2. Systems of digital monitoring of quality.

3. International requirements to confectionery.

Possibility of recognition of skill:

it is not required

Skill 2:

Preparation of confectionery masses and semifinished products

Abilities:

1 category:

1. Carry out the elementary transactions on hashing.

2. Weigh ingredients.

3. Maintain purity of workplace.

2 category:

1. Prepare simple syrups and dough.

2. Control consistence and temperature.

3. Check readiness of semifinished product.

3 category:

1. Prepare difficult masses (caramel, chocolate, pralinovy).

2. Support the set technological modes.

3. Determine readiness by organoleptic signs.

4 category:

1. Manage process of uvarivaniye and chilling.

2. Control quality of semifinished products.

3. Make corrections in case of variations.

5 category:

1. Analyze technological parameters.

2. Develop new compoundings.

3. Control stability of quality.

6 category:

1. Direct process of preparation of difficult masses.

2. Perform implementation of innovative technologies.

3. Carry out technological testing and control.

Knowledge:

1 category:

1. Types of raw materials and their appointment.

2. Bases of thermal treatment.

3. Safety rules.

2 category:

1. Types of confectionery masses.

2. Temperature conditions of cooking.

3. Readiness determination methods.

3 category:

1. Technology of preparation of chocolate and pralinovy masses.

2. Control methods of viscosity and density.

3. Methods of chilling of semifinished products.

4 category:

1. Laboratory methods of quality control.

2. The state standard specifications standards on semifinished products.

3. Methods of adjustment of engineering procedure.

5 category:

1. The latest production technologies.

2. HASSP and ISO 22000 systems.

3. Principles of rationalization of processes.

6 category:

1. Innovative technological schemes and automation.

2. Methods of development of new types of products.

3. International standards of safety of foodstuff.

Possibility of recognition of skill:

it is not required

Requirements to personal competences:

Ability to work in team

Discipline

Accuracy

Endurance and diligence

List of technical regulations and national standards:

Communication with other professions within ORK:

ORK level:

Name of profession:

2

Stacker packer

3

Laboratory assistant (average qualification)

12. Profession card "CEO":

Group code:

1210-0

Code of the name of occupation:

1210-0-002

Name of profession:

CEO

Skill level on ORK:

7

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

The job evaluation catalog of positions of heads, specialists and other employees the Order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of December 30, 2020 No. 553 "About approval of the Job evaluation catalog of positions of heads, specialists and other employees". No. 22003 is registered in the Ministry of Justice of the Republic of Kazakhstan on December 31, 2020.

Paragraph 4. CEO, Director (Chief) of the organization

Level of professional education:

Education level:

postgraduate education (magistracy, residency)

Specialty:

-

Qualification:

-

Requirements to work experience:

Length of service as at least 5 years, in the presence of academic degree (or degrees) the doctor, the candidate of science, the doctor of philosophy (PhD) or the doctor on profile, years of service of scientific and pedagogical work at least 3 years.

Connection with informal and informalny education:

Other possible names of profession:

1210-0-011 - CEO of production association

1210-0-028 - Director of the company

Main objective of activities:

Management of production and economic and financial and economic activities.

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Direct production economic activity

2. Organize development and deployment of the latest progressive forms of government and labor organization

Additional labor functions:

Labor function 1:

Direct production economic activity

Skill 1:

Implementation of effective management by the company

Abilities:

1. Constitute and sign the documents relating to the level of competence of the director.

2. Conduct negotiations, conclude and terminate any kinds of contracts with partners.

3. Provide increase in overall performance of the organization.

4. Make decisions within the competence.

5. Represent the interests of the company in relations with state bodies, third parties and to organizations.

6. Organize work with the purpose of implementation of effective interaction of divisions.

7. Take measures for providing with all necessary property.

8. Provide increase in overall performance of the organization.

9. Promote growth of sales of products and services, and increase in profit.

Knowledge:

1. Normative and legal and legal acts of the Republic of Kazakhstan.

2. The organization, technology and methods of technical supply of production for the purpose of achievement of effective interaction of all structural divisions.

3. Production capacities of the company, production technology of products of the organization.

4. Production technology of products of the organization.

5. Entrepreneurship bases.

Possibility of recognition of skill:

it is not required

Skill 2:

Implementation of effective control of financial and economic activities of the company

Abilities:

1. Open all types of accounts of the company in banks.

2. Approve the staff list of the company.

3. Dispose of property and money of the company.

4. Provide accomplishment of all obligations to creditors.

5. Ensure safety of property.

6. Protect and represent valuable and other interests of the organization in court, arbitration, state bodies and other organizations.

7. Perform package of measures for control of accomplishment by employees of requirements of the legislation of RK, internal regulating documents and job responsibilities.

Knowledge:

1. Normative and legal and legal acts of the Republic of Kazakhstan.

2. Methods of the analysis of economic activity of the companies.

3. Bases of accounting and financial analysis, scheme of crediting.

4. Bases of the economy.

5. Tax legislation, procedure for creation and coordination of business plans of production and economic and financial and economic organization activity.

Possibility of recognition of skill:

it is not required

Labor function 2:

Organize development and deployment of the latest progressive forms of government and labor organization

Skill 1:

Effective management and labor organization at the company

Abilities:

1. Determine policy, the business strategy of the organization and the mechanism of their realization.

2. Take part in improvement of quality and competitiveness of the made products (services), their compliance to state standards and standards of the advanced countries and the best companies for the purpose of gain domestic and the foreign markets.

3. Provide combination of economic and administrative methods of management, discussion and the solution of production and other questions, material and moral incentives of increase in production efficiency.

Knowledge:

1. Modern methods of managing and management of the organization.

2. The market - external and internal environment.

3. System of economic indicators, marketing, technology of advertizing and methods of management of sales.

Possibility of recognition of skill:

it is not required

Skill 2:

Assistance to development of professional skills and to rational use of knowledge and experience

Abilities:

1. Create safe and favorable for life and health of working condition.

2. Observe requirements of the legislation on environmental protection,

3. Create the favorable psychological atmosphere in collective.

4. Provide development, the conclusion and accomplishment of the collective agreement, respect for labor and production discipline.

5. Promote development of labor motivation, initiative and activity of workers.

Knowledge:

1. Labor law, employment policies and procedures,

2. Requirements of fire safety.

3. Bases of management and marketing.

4. Fundamentals of psychology and professional ethics.

5. Production organization and work.

6. Procedure for development and conclusion of collective agreements and regulation of the social and labor relations.

Possibility of recognition of skill:

it is not required

Skill 3:

Conflict management and critical analysis of situation

Abilities:

1. Manage conflict situations in collective.

2. Manage conflict situations in case of sales of the made food.

3. Support customer interaction and colleagues.

4. Manage business and interpersonal communication, hold meetings.

5. Conduct negotiations.

6. Analyze events with formulation of valid conclusions.

7. Take out reasonable estimates, interpretations of events.

8. Apply the received results to situations and problems.

Knowledge:

1. Rules and regulations of interpersonal and business communication.

2. Negotiating methods.

3. Features of conflictology.

4. Principles of critical thinking.

5. Theory of critical thinking.

6. Principles of development of critical thinking.

Possibility of recognition of skill:

it is not required

Requirements to personal competences:

Ability to quickly make decisions

List of technical regulations and national standards:

Communication with other professions within ORK:

ORK level:

Name of profession:

6

Head of the laboratory

6

Production engineer

13. Profession card "Stacker packer":

Group code:

9321-0

Code of the name of occupation:

9321-0-003

Name of profession:

Stacker packer

Skill level on ORK:

2

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

Release 1. The order of the Deputy prime minister - the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of September 1, 2023 No. 364 "About approval of the Single wage rate book of works and professions of workers (release 1)". No. 33389 is registered in the Ministry of Justice of the Republic of Kazakhstan on September 7, 2023.

Paragraph 288. Operator of packaging and weighing machines 2nd category

Release 1. The order of the Deputy prime minister - the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of September 1, 2023 No. 364 "About approval of the Single wage rate book of works and professions of workers (release 1)". No. 33389 is registered in the Ministry of Justice of the Republic of Kazakhstan on September 7, 2023.

Paragraph 289. Operator of packaging and weighing machines 3rd category

Release 1. The order of the Deputy prime minister - the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of September 1, 2023 No. 364 "About approval of the Single wage rate book of works and professions of workers (release 1)". No. 33389 is registered in the Ministry of Justice of the Republic of Kazakhstan on September 7, 2023.

Paragraph 290. Operator of packaging and weighing machines 4th category

Release 1. The order of the Deputy prime minister - the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of September 1, 2023 No. 364 "About approval of the Single wage rate book of works and professions of workers (release 1)". No. 33389 is registered in the Ministry of Justice of the Republic of Kazakhstan on September 7, 2023.

Paragraph 291. Operator of packaging and weighing machines 5th category

Level of professional education:

Education level:

main secondary education

Specialty:

-

Qualification:

-

Requirements to work experience:

it is not required

Connection with informal and informalny education:

it is not required

Other possible names of profession:

9321-0-004 - Packer (manually)

9321-0-005 - Packer-packer

Main objective of activities:

Wrapping, packing and packaging of sugary confectionery manually, by semi-automatic and automatic machines

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Preparation for packing and packaging of products

2. Packing and packaging of products

Additional labor functions:

Labor function 1:

Preparation for packing and packaging of products

Skill 1:

Preparation of the equipment and workplaces

Abilities:

2 category:

1. Prepare workplace and stock.

2. Check purity of packaging surfaces.

3. Use simple tools.

3 category:

1. Check serviceability of scales and packing machines.

2. Set up the equipment under product type.

3. Prepare packaging materials.

4 category:

1. Control technical condition of the packaging line.

2. Carry out preventive cleaning and lubricant of the equipment.

3. Report to the master about defects.

5 category:

1. Organize work on preparation of several workplaces.

2. Instruct workers of younger categories.

3. Estimate quality of training of the equipment.

Knowledge:

2 category:

1. Fundamentals of sanitation on workplace.

2. Purpose of simple stock.

3. Rules of personal hygiene.

3 category:

1. Types of the packaging equipment.

2. Purpose of packaging materials.

3. Fundamentals of safe engineering.

4 category:

1. Principles of operation of packing and packing machines.

2. Standard rates of preparation of the equipment.

3. Schemes of processing lines.

5 category:

1. Engineering procedures of packing and packaging.

2. Methods of diagnostics of defects of the equipment.

3. Standards of production sanitation and safety.

Possibility of recognition of skill:

it is not required

Skill 2:

Preparation of raw materials and packaging materials

Abilities:

2 category:

1. Accept packaging materials.

2. Check integrity and the number of packaging.

3. Put materials in storage zone.

3 category:

1. Determine material type for specific item.

2. Check suitability of film, paper and boxes.

3. Record expense of packaging materials.

4 category:

1. Control warehouse stock of packaging materials.

2. Select materials according to sanitary standards.

3. Provide regular supply of the packaging site.

5 category:

1. Plan the need for packaging materials.

2. Organize rational use of materials.

3. Offer replacement of packaging by more effective analogs.

Knowledge:

2 category:

1. Storage precautions of paper and film.

2. Marking of packaging container.

3. Bases of inventory accounting.

3 category:

1. Types and properties of packaging materials.

2. Storage conditions of container.

3. Acceptance procedures and write-offs of materials.

4 category:

1. Standards on packaging materials.

2. Consumption rates and write-offs.

3. Rules of the address with food container.

5 category:

1. Modern eco-friendly types of packaging.

2. International requirements to marking.

3. Economic bases of regulation of materials.

Possibility of recognition of skill:

it is not required

Labor function 2:

Packing and packaging of products

Skill 1:

Packing bakery and confectionery

Abilities:

2 category:

1. Select products on appearance.

2. Put products in standard reservoirs.

3. Work with scales for packing.

3 category:

1. Weigh products with accuracy on regulation.

2. Pack up products of different assortment.

3. Eliminate small discrepancies.

4 category:

1. Control uniformity of packing.

2. Work at semi-automatic packing lines.

3. Check the weight and product quantity.

5 category:

1. Organize packing of different types of products.

2. Provide accomplishment of performance standards.

3. Instruct workers of younger categories.

Knowledge:

2 category:

1. Types of bakery products.

2. Simple regulations of weight and quantity in packing.

3. Labor protection bases.

3 category:

1. Technology of packing of products.

2. Assortment bakery and confectionery.

3. Rules of the admission of products to packing.

4 category:

1. Principles of work of packing lines.

2. Packing methods of quality control.

3. Standard rates according to admissions of weight.

5 category:

1. Production technology bakery and confectionery.

2. Optimization methods of packing processes.

3. International standards (HACCP, ISO).

Possibility of recognition of skill:

it is not required

Skill 2:

Packaging and marking of products

Abilities:

2 category:

1. Wrap products in paper or packet.

2. Stick or lace up packaging.

3. Put finished products in boxes.

3 category:

1. Work at simple automatic packing machines.

2. Mark products stickers.

3. Check hermeticity of packaging.

4 category:

1. Work at automatic packaging transfer lines.

2. Control quality of packaging.

3. Rectify small faults in operation of the equipment.

5 category:

1. Organize process of packaging and marking.

2. Provide personnel training.

3. Control packaging compliance to market requirements.

Knowledge:

2 category:

1. Types of austerity package.

2. Marking by date and assortment.

3. Warehousing rules of finished goods.

3 category:

1. Types of marking means.

2. Rules of drawing date and structure.

3. Fundamentals of sanitation when packaging.

4 category:

1. Schemes of packaging lines.

2. Marking control methods.

3. Standard rates on quality and safety.

5 category:

1. Modern methods of marking (barcode, QR).

2. Ecological requirements to packaging.

3. International standards.

Possibility of recognition of skill:

it is not required

Requirements to personal competences:

Ability to work in team

Discipline

Accuracy

Endurance and diligence

List of technical regulations and national standards:

Communication with other professions within ORK:

ORK level:

Name of profession:

3

Operators on production of chocolate, candies, cookies and confectionery products

14. Profession card "Manufacturer of candies":

Group code:

7512-3

Code of the name of occupation:

7512-3-014

Name of profession:

Manufacturer of candies

Skill level on ORK:

3

qualification subtotal on ORK:

Skill level on ETKC, KC and other standard qualification characteristics:

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 29. Manufacturer of candies, 1 category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 30. Manufacturer of candies, 2nd category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 31. Manufacturer of candies, 3rd category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 32. Manufacturer of candies, 4th category

Release 51. The order of the Minister of Labour and Social Protection of the population of the Republic of Kazakhstan of March 1, 2021 No. 53 "About approval of the Single wage rate book of works and professions of workers (release 51)". No. 22288 is registered in the Ministry of Justice of the Republic of Kazakhstan on March 3, 2021.

Paragraph 33. Manufacturer of candies, 5th category

Level of professional education:

Education level:

TIPO (working professions)

Specialty:

-

Qualification:

-

Requirements to work experience:

1 category: The work experience is not required. Training is performed directly on workplace under the leadership of the master or the worker of higher qualification. The worker shall know the basic health regulations and employment policies and procedures. 2nd category: At least 3 months of work as the manufacturer of candies of 1 category or passing of inservice training at the company of the confectionery industry. Shall be able to carry out independently the elementary transactions on preparation of raw materials and formation of products. 3rd category: At least 6 months of work as the manufacturer of candies 2 categories or the termination of profile rates or college in "Confectionery case". Shall own technology of preparation of main types of candy masses and be able to control quality of semifinished products. 4th category: At least 1 year of work as the manufacturer of candies 3 categories. Experience of independent conducting engineering procedure, control of temperature, humidity and quality of finished products is obligatory. 5th category: At least 2 years of work as the manufacturer of candies 4 categories. Experience of the organization of work of production site, maintaining technological documentation, control of sanitary condition and mentorship of associate officers is required.

Connection with informal and informalny education:

it is not required

Other possible names of profession:

8167-4-003 - Varshchik of syrups, juice, extracts

Main objective of activities:

Conducting engineering procedure on preparation of semifinished products for sugary confectionery.

Description of labor functions

List of labor functions:

Obligatory labor functions:

1. Production and formation of candy masses

2. Finishing, glazing and packaging of ready candies

Additional labor functions:

1. Preparation of raw materials and equipment

Labor function 1:

Production and formation of candy masses

Skill 1:

Formation and chilling of candies

Abilities:

1 category:

1. Prepare forms and pallets.

2. Fill forms with weight.

3. Monitor uniform distribution.

2 category:

1. Remove products and direct them to chilling.

2. Check integrity of form of products.

3. Prepare forms for reuse.

3 category:

1. Adjust forming machines.

2. Control chilling temperature.

3. Check geometry of products.

4 category:

1. Regulate the speed of the conveyor and parameters of chilling.

2. Control humidity and air temperature.

3. Check uniformity of crystallization.

5 category:

1. Analyze technological parameters of chilling.

2. Direct formation process.

3. Implement new methods of chilling and formation.

Knowledge:

1 category:

1. Bases of technology of formation of products.

2. Requirements to purity of forms.

3. Safety rules during the work with hot masses.

2 category:

1. Types of forming machines and their device.

2. Influence of temperature on consistence.

3. Methods of prevention of sticking.

3 category:

1. Process of crystallization and chilling of masses.

2. Optimum modes of humidity.

3. Temperature control methods.

4 category:

1. Systems of ventilation and chilling on the line.

2. Regulations of technological control.

3. State standard specifications on product quality.

5 category:

1. Modern methods of formation and 3D - modeling of candies.

2. Technologies of the automated chilling.

3. International standards of safety.

Possibility of recognition of skill:

it is not required