Profession baker

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

Personality Type

• Realistic / Conventional

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Knowledge

• Crafting

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

• Bakery ingredients

  The raw materials and other ingredients used in baked goods.

• Bakery production methods

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

• 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.

• 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.

Skills

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• 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.

• 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.

• 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.

• Operate moulding of doughs

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

• Operate kneading of food products

  Perform all kinds of kneading 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.

• Apply flame handling regulations

  Apply 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.

• Ensure sanitation

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

• 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.

• 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.

• 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.

• Measure precise food processing operations

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

• Bake goods

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

• Store raw food materials

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

• Operate weighing machine

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

• 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.

• 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.

• Apply HACCP

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

• Operate mixing of food products

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

• 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.

• Set up machine controls

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

• 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.

• Monitor machine operations

  Observe machine operations and evaluate product quality thereby ensuring conformity to standards.

• Maintain cutting equipment

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

• Monitor flour unloading equipment

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

• Apply GMP

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

Optional knowledge and skills

Source: Sisyphus ODB