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

  • Realistic / Conventional

Knowledge

  • 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.

Skills

  • Manage production changeovers

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

  • Stand high temperatures

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

  • 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 a heat treatment process

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

  • Ensure sanitation

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

  • Bake goods

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

  • 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.

  • Exert quality control to processing food

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

  • 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.

  • 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.

  • Pursue excellence in the creation of food products

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

  • 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.

  • Set up machine controls

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

  • Monitor machine operations

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

  • 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.

  • 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 flame handling regulations

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

  • 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.

  • 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.

  • 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.

  • Follow hygienic procedures during food processing

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

Optional knowledge and skills

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

Common job titles

  • Production technician
  • Via fill operator
  • Machine operator (packaging)
  • Machine operator
  • Production / packaging
  • Ht-1162 horizontal flow wrapper operator
  • Packaging operator
  • Storefront and bakery associates