A diverse career built on experience

Published June 2025

Ott joined the company in 1990, starting his career on the slaughter line. With 35 years of service as of May 2025, he is one of the company’s longest-serving employees. His remarkably diverse career path is a great example of the opportunities for professional growth within the organisation. Among his many roles, he served as Head of Primary Processing at the Rakvere meat plant, where he was also responsible for the cold storage and raw material preparation departments. Since November 2025, Ott has been leading our Tallegg production facility in Tabasalu.

Ott’s career with the company has been exceptionally diverse. After starting on the slaughter line, he went on to work as a butcher on both the pork and beef cutting lines, in the sanitary slaughterhouse and the formed products department, before taking on a series of leadership roles as Slaughter Line Supervisor, Meat Cutting Supervisor, Slaughterhouse Manager, Plant Manager at Tallegg, Plant Manager in Jelgava, and Production Manager in Rakvere.
“The early 1990s were a time when many collective farms were being dissolved. I was working as a livestock specialist at a state farm, and I couldn’t see much of a future there. Around that time, I heard that construction of the new meat processing plant in Rakvere was nearing completion and that they were looking for employees. A vacancy for a Supervisor in the Livestock Reception Department caught my attention. Since I had studied animal husbandry and had hands-on experience working with livestock, I felt the position would be a good fit, so I decided to apply,” Ott recalls.
Through his previous work, Ott was already familiar with the Rakvere meat plant, as pigs and cattle from the farm where he worked were regularly delivered there.
“As a consumer, I was already familiar with the company’s sausages, hams and frankfurters, which we occasionally bought from the shop. Rakvere frankfurters were already a popular product back then. However, my decision to join the company was driven mainly by practical reasons. I lived close to the city, and at the time there was a good bus connection to the meat plant, which made commuting easy. Very few people owned a car back then. Another important factor was the salary—it was considerably better than what I had been earning in my previous job, and better than most opportunities available in the area.”
Looking back, Ott notes that these are perhaps not the factors that influence today’s job seekers quite as much.

The hardest, yet most interesting part – working with people

Oti sõnul oli töösse sisseelamine pigem kerge. „Kuna uus tehas just avati, siis maja oli kõigi jaoks uus ja vajas harjumist. Selles mõttes olin vana lihakombinaadi töötajatega samal tasemel. Kuna erinevatel põhjustel alustasin siiski lihttöölisena, oli intensiivne füüsiline koormus alguses natuke harjumatu, palju tuli õppida ka uusi erinevaid töövõtteid. Paras väljakutse oli isegi õppida korralikult nuga teritama! Õnneks olid mul kogenud mentorid ja ise arvan, et sain kõigega rahuldavalt hakkama. Meenub ka üks naljaks seik – esimese tööpäeva lõpus eksisin maja peal ära ja ei leidnud garderoobi üles.“
Täna algab Oti tööpäev tavaliselt kell 8 hommikul ja lõppeb siis kui antud päeva teemadega on kõik ühelpool. „Tulenevalt vajadusest olen vahel ka varem kohal, näiteks kui osalen mõne osakonna töötajate hommikusel koosolekul. Ametikoha eesmärgi saaks ühe lausega kokku võtta, kuid kõiki tööülesandeid üles lugeda ei ole vist võimalik. Iga päev on erinev ja teemad, millega tegeleda, on ka erinevad. Algtöötlemises on seitse erinevat allüksust, mis kõik omavahel seotud. See tähendab, et nende osakondade tegemised või tegemata jätmised mõjutavad üksteist. Seega saan öelda, et minu peamine ülesanne on nende osakondade jätkusuutliku töö tagamine ja omavahelise koostöö koordineerimine. Samuti tuleb suhelda ja tegevusi kooskõlastada tootmise, varumise, müügi, tootearenduse, kvaliteediosakonnaga, jne.
Infot saan suheldes otse tööjuhtide ja teiste osakondadega, samuti liigub info e-mailide teel ja on kättesaadav erinevatest aruannetest. Kogu tegevus peab lõpuks positiivselt ettevõtte tulemustes kajastuma,“ selgitab ta pikemalt. Kõige raskem, samas ka kõige huvitavam, on Oti sõnul töö inimestega.

According to Ott, settling into the job was relatively easy.
“Since the new plant had just opened, the facility was new for everyone and we all had to get used to it. In that sense, I was on the same starting level as the employees who had come from the previous meat plant. However, for various reasons, I started as a production worker, so the intense physical workload was a little unfamiliar at first. I also had to learn many new working methods. Even learning how to sharpen a knife properly was quite a challenge! Fortunately, I had experienced mentors, and I believe I managed everything successfully. I also remember a funny moment—at the end of my very first working day, I got lost inside the building and couldn’t find the changing room.”
Today, Ott’s workday usually starts at 8 a.m. and ends when the day’s tasks have been completed.
“Depending on the situation, I sometimes arrive earlier, for example when I take part in a morning meeting with employees from one of the departments. The purpose of my role could be summed up in one sentence, but listing all my responsibilities would probably be impossible. Every day is different, and so are the topics I need to deal with.
The primary processing department consists of seven different units, all of which are closely connected. This means that the actions—or lack of actions—of one department directly affect the others. Therefore, my main responsibility is to ensure the sustainable operation of these departments and coordinate their cooperation. I also work closely with production, procurement, sales, product development, quality assurance and other departments, coordinating activities and ensuring smooth cooperation.
I receive information through direct communication with supervisors and other departments, as well as through emails and various reports. Ultimately, all activities must contribute positively to the company’s overall results,” he explains.
According to Ott, the most challenging, yet also the most interesting, part of his job is working with people.

Never assume anything

Through his work, Ott has gained extensive knowledge of meat processing, from primary processing all the way to finished products. “I also have to admit that my entire journey towards becoming a production manager has been closely connected with the meat plant. Working in different areas of production has given me invaluable experience. And I can sharpen knives properly now, too! All the members of my current team have long-term experience with the company and a great deal of expertise. They are highly capable and responsible people. We work together and support one another every day. It would be difficult to ask for a better team,” he says.
Ott adds that cooperation with colleagues from other departments is also an essential part of everyday work and that communication between teams is smooth. “All of my development and learning has taken place either through my work or through opportunities provided by my workplace. Over the years, I have completed many different training courses, and the certificates I’ve received have filled quite a substantial folder. Every training course has taught me something valuable, and all of these experiences have helped me get to where I am today.”
He emphasises the importance of practical skills gained through experience and continuous learning. Both in his work and in life more generally, Ott follows one simple principle: “Never assume anything.”

When asked how he balances work with his personal life and other activities, Ott admits that the most challenging period was when he was managing the Jelgava plant, as the facility is located in Latvia.
“For almost three years, I lived there during the working week and travelled home for the weekends. All family-related activities had to take place either during weekends or holidays. To stay active, I bought myself a rowing machine. It was in my apartment there, and I used it several times a week.
While working in Estonia, I haven’t had to miss out on anything important because of my job. Fishing has been a hobby of mine since I was very young. Whenever the weather is good and I don’t have other commitments, I head out to the water. I mainly fish on Lake Peipsi. I have my own boat, which gives me the freedom to choose when to go. Sometimes my family joins me—we go fishing or simply enjoy a boat trip together.
In autumn, I often spend time walking in the forests. I enjoy picking mushrooms (and, of course, eating them as well). I also like reading, although I usually find more time for it during the winter months.
In recent years, I have been trying to discover more of Estonia. There are many beautiful places that I had no idea existed before. I haven’t forgotten about my rowing machine either—several times a week I still find around 40 minutes to use it.”

Of course, Ott has been a long-time fan of Rakvere products, with different favourites finding their way onto the family menu depending on the season.
“Over time, tastes and preferences do change, but Rakvere Viru Ham is definitely a product that you will always find in my fridge!”