baker
Code 7512.1
The baker (panadera) produces bread and doughs with fermentation, oven and batch-quality control. Use this Job Dictionary profile to industrial or artisan bakery trade. It includes the dictionary skills map to build the ad and the assessment.
Essential skills
Knowledge
- financial capability
- crafting
- food and beverage industry
- bakery ingredients
- bakery production methods
- food safety principles
Skills and competences
- administer ingredients in food production
- administer lactic ferment cultures to manufacturing products
- store raw food materials
- knead food products
- apply HACCP
- apply flame handling regulations
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor temperature in farinaceous processes
- monitor machine operations
- care for food aesthetic
- mark differences in colours
- prepare bakery products
- ensure correct use of bakery equipment
- bake goods
- ensure sanitation
- clean food and beverage machinery
- operate weighing machine
- maintain cutting equipment
- operate mixing of food products
- mould doughs
- tend bakery ovens
- set up machine controls
- work according to recipe
- follow hygienic procedures during food processing
- select adequate ingredients
- monitor flour unloading equipment
- check quality of products on the production line
Transversal competences
- measure precise food processing operations
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Lo que más nos preguntan
Common questions about this role when you are hiring or writing the job profile.
- What does a baker do?
- Mixes, ferments, bakes and controls the day's bread quality.
- Baker vs pastry cook?
- Baker stresses bread and doughs; pastry cook fine pastry and decoration.
- What to measure when hiring?
- A bake test and timing discipline.
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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