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.

Personality Type

• Realistic / Conventional

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

Source: Sisyphus ODB