Baking operator
Code 8160.2
Baking operators tend automatic reels or conveyor-type ovens to bake bread, pastries and other bakery products. They interpret work orders to determine the products and the quantities to be baked. They set the operational speed of conveyors, baking times, and temperatures. They supervise the baking process and maintain oven operations in control.
Essential skills
Knowledge
- bakery ingredients
- bakery production methods
Skills and competences
- apply HACCP
- apply flame handling regulations
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- pursue excellence in the creation of food products
- monitor temperature in farinaceous processes
- monitor machine operations
- ensure correct use of bakery equipment
- bake goods
- operate a heat treatment process
- ensure sanitation
- clean food and beverage machinery
- tend bakery ovens
- set up machine controls
- follow production schedule
- follow hygienic procedures during food processing
- stand high temperatures
Transversal competences
- be at ease in unsafe environments
- exert quality control to processing food
- manage production changeovers
- measure precise food processing operations
- adhere to organisational guidelines
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What to assess for this role
Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences