Profession pastry maker
Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.
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- Realistic / Conventional
The ability to work with the hands in order to create something artistic.
- Store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
- Monitor operations of cleaning machines
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
- 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.
- Set up machine controls
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
- Manufacturing of confectionery
Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
- Operate moulding of doughs
Operate moulding by crafting or using different equipment to have a certain shape of doughs.
- Check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
- 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.
- 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.
- 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.
- Monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
- Bake goods
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
- 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.
- Operate kneading of food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
- Bake confections
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
- Operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
- 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 weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
- 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.
- Monitor flour unloading equipment
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
- 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.
- Maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
- Make artistic food creations
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to good effect. Turn designs into reality, caring for aesthetic and presentation.
- 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.
- 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.
Optional knowledge and skillsadminister lactic ferment cultures to manufacturing products milling machines lift heavy weights perform services in a flexible manner execute chilling processes to food products create new recipes exert quality control to processing food manage delivery of raw materials work in a food processing team analyse trends in the food and beverage industries tend bakery ovens secure goods according to work orders negotiate terms with suppliers follow hygienic procedures during food processing operate a heat treatment process food safety principles act reliably negotiate improvement with suppliers perform chemical experiments bakery ingredients improvise to occuring food processing situations keep inventory of goods in production follow written instructions develop new food products liaise with managers mill operations follow verbal instructions dispose food waste label samples fermentation processes of food follow production schedule bakery production methods analyse characteristics of food products at reception liaise with colleagues processes of foods and beverages manufacturing
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