Bakers, pastry-cooks and confectionery makers

Role Responsibilities

  • Making bread, cakes, biscuits, pastries, pies and other flour products
  • Making handmade confectionery from mixtures of sugar, chocolate and other ingredients using hand tools and some machines
  • Combining measured ingredients in bowls of mixing, blending, or cooking machinery
  • Checking the quality of raw materials to ensure that standards and specifications are met
  • Applying glazes, icings, or other toppings to baked goods, using spatulas or brushes
  • Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
  • Monitoring oven temperatures and product appearance to determine baking times
  • Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls, pastry and confectionary products

    Skill level