Wrapping and packing products learning about labelling.
Following strict cleaning procedures.
Collating orders in the chiller room.
Using pastry roller.
Generally helping in all areas.
Aiming towards HACCP.
Hours 8am – 4.30pm with half hour for lunch then 8am – 12 noon on a Friday. No weekends or evening work – usually.
Leading up to Christmas you will have to work overtime with no holiday allowed.