NederlandsYou sometimes have those unexpected career moves. Sometimes a career move seems strange, but it's not that illogical when you think about it. This is evident from Danny's story. He worked as a cook for eighteen years, before moving to the position of Operator At Ausnutria.
62320d144490f has been working with Actief Werkt! for a long time. They make formula and other dairy products. We regularly seek operators for their locations in Ommen , Leeuwarden , Heerenveen and Kampen . As an operator you operate the machines. Since you work with baby food, it is of course important that you pay a lot of attention to hygiene. Quality is also a top priority. There is already an important similarity with the cooking profession.
From cook to operator
We spoke to Danny and Jory from Actief Werkt! Ommen . We asked Danny why his career took such an unexpected turn. How do you go from being a cook to an operator? Danny: “I was approached by Jory Habers from Actief Werkt! in Ommen . I had put my resume online because I was looking for a new job. I also looked at many vacancies myself. Not only as a cook, I did look a bit wider than that. I was open to something different. But when I read the vacancy text, it often frightened me. Then they would ask for diplomas or experience that I didn't have, and then I didn't dare to take the gamble.” Fortunately, Ausnutria dared to look beyond the standard work experience and training you expect for the position of operator. Jory: “The contact with Ausnutria is good. Experienced operators are hard to find in the current job market. We talked about alternatives. We concluded that people with experience with food in a different work environment can also be interesting.” The consequence? Danny is now completely at home with Ausnutria. He liked the switch and he is now also in permanent employment.
A huge step
The similarity between working as a cook and as an operator is, of course, that you are involved with food. Is it a huge step further? Danny: “Yes and no. Your work environment is of course very different. I have much more regularity now, which I like. I work in two shifts according to a fixed schedule, I know better where I stand. Just like in the hospitality industry, I am now also very much concerned with hygiene, with procedures and quality requirements. What I sometimes miss from the hospitality industry is the team spirit and mentality. But I get other things in return.
Development opportunities
“The working conditions are better anyway. And I now have more development opportunities. You are strongly encouraged to grow within the organization. They offer training. Like another colleague, who has also been retrained from his position as a cook, I am following the Mbo Food Technology course. My ultimate goal? I would like to grow into a full-fledged powder maker.
Recommended
When asked if Danny would recommend it to other chefs, he is clear: “Certainly! I work in a close-knit group of people. The atmosphere is good. I am very glad that I got this opportunity, that Actief Werkt! helped me. I have good contact with them, everything is well arranged, which is also important.”
Would you like to know more about the possibilities for you to retrain? Or do you want to know more about working as an operator? Please contact the nearest branch of Actief Werkt! .