process worker

Kerry

A typical experience at work was when we had HACCP training ,it was a nite shift and i wasn't expecting the training that night but i learnt a lot and enjoyed every bit of it ,we learn so much about food hygiene ,CCP's ,Quality control and efficiency,it was a good experience.

Management at Kerry is sound ,its a pretty small factory with limited workers so the management there is top notch with relatively minimal amount of staffs .

Co workers are always there to help out ,though some put some attitudes as well but that's the nature of the work place environment ,not everyone can be nice because of different levels of orientation .

Production at times can be very hard especially when the pace is fast ,during such times you are required to be on-top of your game because it involves a lot of multitasking activities.

I like the training part of the job ,it gives me the opportunity not just to learn theories but apply it appropriately .

Depending on your position, the roles work load changes monthly to include additional responsibilities with no extra pay or support. The global and regional teams are so distant from the reality of your work load and continually pile on more and more work.
Your manager offers limited support, not out of lack of care or want, more so because they’re in the same boat as you … snowed under a pile of over due work that was expected yesterday.
Quality Dept. and Maintenance Dept. are woefully understaffed, cleaning and maintenance are afterthoughts to getting stock out the door. People on-site are great, it’s upper levels of regional and global management that are so out of touch it tarnished the last 6 months of my time. 

After working with Kerry, I doubt I will never work for a global company again.

A pleasure to work with the team. On the downside, the system for the on-call process workers is very primitive and inefficient. You can get the notification to work about an hour from start of shift even if you live almost an hour from work. You don't get notification more than one day in advance on when your shift will start. Basically you have to be dressed and ready at home at all times to receive notification and accept work hours. The system is very backward and needs to be improved. I can't believe that workers accept this kind of treatment and don't voice their opinion to the management. Its Australian attitude of coping with the ever-present problem - she'll be right mate, no worries.

Working at Kerry Ingredients Pty is the best thing than can happen to anybody. I learnt a lot. Great team work. Beautiful colleagues who are eager ready to teach you and guild you through to maturity stage.

Supervisors and Department Managers are so accommodating and understandable. Welcoming new employees with smiles and encouragement. mistakes are forgiven and corrected so easily.

The work culture in Kerry extends from the drive and motivation provided by the corporate teams in Ireland. A fast-paced and dynamic environment where situations can change without notice and you have to adjust your priorities accordingly. This may seem harsh at first, but then you quickly realise that this is due to Kerry's ultimate comintment to it's customers and the drive to deliver to customers fast and within the specifications. The people I worked with were very supportive and had a community feel. 

The work environment was clean, organised and professional in it's dealings with everyday work requirements. The team was friendly and had a cohesive close work relationship. Kerry offers all shift timeslots- morning, afternoon and evening and provides all the necessary PPE required for your shift ie Steel capped boots, hair nets, safety glasses and uniform.

I have seen Kerry's go threw a couple of name changes, grow form 20 people to 100 over the years. The people are really great and make you feel at home. The company has put a system in that is not realistic to what they do, and I found myself my hands were tired to how I could do my job and meet customers demands.

I loved working at Kerry Ingredients for the last 20 years people and managers were great, after that amount of time I wanted to move up to the next level a supervisor or a manager but their was no way I could move up any further because the supervisor and manager are their for a long time

good place to work with a good bunch of people. work culture from what I saw was nice. Nice rate of pay if you can get the hours. Not a bad place to work.

Rarely smiled. mostly miserable. management is bad. culture is 50 50. the hardest part about the job was the system they implemented is a joke. it was better before.

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