Ingredient Preparation:

• Measure, weigh, and prepare ingredients according to recipes and production schedules, ensuring accuracy for consistent quality.

Mixing and Kneading:

• Combine ingredients to form dough, ensuring proper mixing and kneading techniques to achieve the desired texture and consistency.

Shaping and Proofing:

• Shape dough into desired forms (e.g., loaves, rolls, pastries) and manage the proofing process, monitoring time and conditions to ensure optimal fermentation.

Baking:

• Operate ovens and baking equipment, adjusting temperatures and baking times as needed to achieve the perfect bake.

Cooling and Storage:

• Ensure that finished products are cooled properly and stored in appropriate conditions to maintain freshness and quality.

Decorating (for pastry-specific roles):

• Prepare and apply icings, glazes, and other decorations on pastries and cakes, focusing on presentation and aesthetics.

• Knowledge about food safety and hygiene practices is essential.
• Previous experience in a commercial bakery or pastry shop is typically required. Experience with specific types of baked goods, like breads or pastries, may be needed.
• Proficiency in various baking methods, such as mixing, proofing, baking, and decorating.
• High level of attention to detail is critical for ensuring product consistency and quality.
• Ability to work well in a team environment and communicate effectively with coworkers.
• Physical capability to stand for long periods, lift heavy batches of dough, and perform repetitive tasks.