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

  • Operate kneading of food products

    Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

  • 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.

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • Maintain cutting equipment

    Maintenance of the cutting equipment (knives, cutters, and other elements).

  • 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.

  • Apply GMP

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

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • Bake goods

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

  • Monitor operations of cleaning machines

    Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

  • 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.

  • 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.

  • Apply flame handling regulations

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

  • 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.

  • 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.

  • Apply HACCP

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

  • Monitor machine operations

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

  • Set up machine controls

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

  • Monitor flour unloading equipment

    Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.

  • Measure precise food processing operations

    Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

  • 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 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.

  • Check quality of products on the production line

    Check products for quality on the production line and remove defective items before and after packaging.

  • Manufacturing of confectionery

    Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.

  • 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.

  • Operate moulding of doughs

    Operate moulding by crafting or using different equipment to have a certain shape of doughs.

  • Operate mixing of food products

    Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

Optional knowledge and skills

secure goods according to work orders perform services in a flexible manner develop new food products mill operations execute chilling processes to food products label samples exert quality control to processing food operate a heat treatment process food safety principles manage delivery of raw materials follow hygienic procedures during food processing create new recipes negotiate terms with suppliers processes of foods and beverages manufacturing work in a food processing team follow written instructions analyse characteristics of food products at reception act reliably dispose food waste perform chemical experiments follow verbal instructions tend bakery ovens analyse trends in the food and beverage industries lift heavy weights negotiate improvement with suppliers bakery ingredients liaise with managers liaise with colleagues keep inventory of goods in production milling machines bakery production methods fermentation processes of food administer lactic ferment cultures to manufacturing products follow production schedule improvise to occuring food processing situations