Profession pastry maker

Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Crafting

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

Skills

  • 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 skills

administer 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

Common job titles

  • Production baker/pie maker
  • Pastry chef
  • Packaging laborer
  • Donut maker
  • Melange bakery: join our pastry team
  • Ice cream and pastry maker / cashier
  • Cannoli and brownie maker
  • Grocery sales associate
  • Elementary lunchroom manager