Operates machines and performs routine tasks to make and wrap confectionery.

• Weighs, measures, mixes, dissolves and boils ingredients; adds materials, such as spices and preservatives, to food; operates heating, chilling, and similar equipment; monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary; operates machines to process food product; cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programmes; moves products from production lines into storage and shipping areas; packages products.

• Works indoors in a factory environment.
• Work areas will usually be adequately heated and ventilated, but may be hot.
• Factory machinery and processes may be noisy. Ear muffs and other protective clothing will be worn for safety, health and hygiene reasons.

• Light to medium physical demand
• Stands frequently but may sit at workbenches for some tasks.
• Walks about the work area to ensure correct operation of machinery and quality of end product.
• Occasionally stretches across to make adjustments to controls, machines or product flow and to put products into moulds to set or to add decorative elements.
• Squatting, crouching or kneeling movements are likely to be required on an occasional basis.
• Twisting of the body or neck may occur occasionally when moving packages or packing items.
• Substantial contact with water or skin irritants is unlikely, due to the use of protective clothing.
• Lifting or carrying may be occasionally required for movement of incoming raw materials and loading out of finished goods.
• Repetitive hand and arm movements may be required for some processes.
• Driving is not required.
• Uses hand-held and hand-operated equipment specific to the production process, for example, spatulas, spoons, measuring jugs and mixers. May use computerised control systems in larger production plants.
• Bends occasionally over production machinery, benches or conveyer belts and when decorating by hand.
• Mental skills necessary include practical, possibly creativity, organisation and technical skills.

An NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4).

For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.

• There are opportunities for flexibility of movement but they are limited.