Profession baking operator

Baking operators tend automatic reels or conveyor-type ovens to bake bread, pastries and other bakery products. They interpret work orders to determine the products and the quantities to be baked. They set the operational speed of conveyors, baking times, and temperatures. They supervise the baking process and maintain oven operations in control.

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Personality Type

Knowledge

  • Bakery production methods

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

  • Bakery ingredients

    The raw materials and other ingredients used in baked goods.

Skills

  • Operate a heat treatment process

    Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

  • 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.

  • Apply GMP

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

  • 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.

  • Ensure sanitation

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

  • Set up machine controls

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

  • 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.

  • Manage production changeovers

    Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.

  • Apply HACCP

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

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Pursue excellence in the creation of food products

    Try to develop food products in their most qualitative form possible.

  • Follow hygienic procedures during food processing

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

  • 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.

  • Stand high temperatures

    Stand high temperatures while keeping concentration and efficiency under demanding circumstances.

  • Apply flame handling regulations

    Apply laws and organisation rules for the safe storage and use of flammables.

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • Monitor machine operations

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

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

  • 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.

  • Follow production schedule

    Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

  • 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.

Optional knowledge and skills

health, safety and hygiene legislation keep machines oiled for steady functioning ensure compliance with environmental legislation in food production temperature scales mill operations liaise with colleagues maintain mechanical equipment act reliably manage kiln ventilation manufacture confectionery follow written instructions work in a food processing team liaise with managers follow verbal instructions monitor temperature in manufacturing process of food and beverages perform services in a flexible manner secure goods according to work orders label samples