I was reading another job thread that talked about how much he/she worked and how much time he/she got off. And it made me wonder; what do these people do at their job? I know what an electrical or chemical engineer is but I don't know what that job entails. Please post no matter what the job, just because you may find it mundane we may not.
I'll start first.
I was production lead at a pasta plant. It was my job to start one or both machines in the morning. We made long (think spaghetti) and short (think macaroni) pasta. I formulated recipes, which was the mixture of water and flour and had to make sure that the pasta head pressure was around 1500 psi. One difficult thing was that with each load of flour it would be a little different than the last and the recipes would need to be changed. Recipes had to be changed between summer and winter because of the moisture in the air and it changed how it dried. There was always cleaning to do. Did I mention in the summer it would be 120-130 degrees F with 100% humidity. Winter wasn't bad. At the end of the run I would send samples of pasta off for moisture testing and to make sure it wasn't cracked. Cracked long pasta wouldn't package very well and wouldn't make the customers very happy either. We would also do runs of lasagna and because how our equipment was set up we had to count the pasta by hand and it was all hands on deck. I finally left the job not because of working conditions, pay was decent and it was fairly easy, but because I was tired of being micro-managed. Nothing else is really coming to mind but I would be happy to answer any questions.
-Brian
I'll start first.
I was production lead at a pasta plant. It was my job to start one or both machines in the morning. We made long (think spaghetti) and short (think macaroni) pasta. I formulated recipes, which was the mixture of water and flour and had to make sure that the pasta head pressure was around 1500 psi. One difficult thing was that with each load of flour it would be a little different than the last and the recipes would need to be changed. Recipes had to be changed between summer and winter because of the moisture in the air and it changed how it dried. There was always cleaning to do. Did I mention in the summer it would be 120-130 degrees F with 100% humidity. Winter wasn't bad. At the end of the run I would send samples of pasta off for moisture testing and to make sure it wasn't cracked. Cracked long pasta wouldn't package very well and wouldn't make the customers very happy either. We would also do runs of lasagna and because how our equipment was set up we had to count the pasta by hand and it was all hands on deck. I finally left the job not because of working conditions, pay was decent and it was fairly easy, but because I was tired of being micro-managed. Nothing else is really coming to mind but I would be happy to answer any questions.
-Brian