Profession baker

Bread bakers make various kinds of bread, cakes, and other flour products.

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Personality Type

  • Realistic / Conventional

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  • Confectionery maker (craft)
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  • First line supervisor food manufacturing workers
  • Flour process controller
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  • Soft-drinks production machine operator
  • Sugar production process controller
  • Tea processing machine operator
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  • Yeast maker

Knowledge

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

  • Bakery production methods

    The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.

  • Crafting

    The ability to work with the hands in order to create something artistic.

  • Food safety principles

    Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

  • Financial capability

    Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

  • Bakery ingredients

    The raw materials and other ingredients used in baked goods.

Skills

  • Monitor flour unloading equipment

    Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.

  • Select adequate ingredients

    Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

  • Measure precise food processing operations

    Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Bake goods

    Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Ensure correct use of bakery equipment

    Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.

  • Maintain cutting equipment

    Maintenance of the cutting equipment (knives, cutters, and other elements).

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Check quality of products on the production line

    Check products for quality on the production line and remove defective items before and after packaging.

  • Apply flame handling regulations

    Laws and organisation rules for the safe storage and use of flammables.

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Monitor temperature in farinaceous processes

    Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • Monitor machine operations

    Observing machine operations and evaluating product quality thereby ensuring conformity to standards.

  • Administer ingredients in food production

    Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

  • Operate mixing of food products

    Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Prepare bakery products

    Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Administer lactic ferment cultures to manufacturing products

    Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.

  • Tend bakery ovens

    Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.

  • Work according to recipe

    Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.

  • Operate moulding of doughs

    Operate moulding by crafting or using different equipment to have a certain shape of doughs.

  • Set up machine controls

    Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Care for food aesthetic

    Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

  • Operate kneading of food products

    Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

Optional knowledge and skills

follow written instructions bake confections hire new personnel biotechnology keep inventory of goods in production impart training on general quality management supervision improvise to occuring food processing situations milling machines make artistic food creations examine production samples work in an organised manner control of expenses assist in the development of standard operating procedures in the food chain act reliably manage delivery of raw materials fermentation processes of food select adequate packaging for food products exert quality control to processing food identify market niches dispose food waste manufacturing of confectionery operate a heat treatment process liaise with managers mill operations monitor operations of cleaning machines enforce health and safety regulations for bread products processes of foods and beverages manufacturing liaise with colleagues stand high temperatures follow production schedule label samples follow verbal instructions execute chilling processes to food products manage challenging work conditions during food processing operations perform services in a flexible manner manage production changeovers negotiate price monitor roasting analyse characteristics of food products at reception create new recipes tend packaging machines ensure compliance with environmental legislation in food production work in a food processing team lift heavy weights identify the factors causing changes in food during storage adapt efficient food processing practices disassemble equipment