Bakers and Pastrycooks

Key Tasks

• •Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
• •Checking the quality of raw materials and weighing ingredients
• •Kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
• •Preparing pastry fillings
• •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 and pastry products
• •Glazing buns and pastries, and decorating cakes with cream and icing
• •Operating machines which roll and mould dough and cut biscuits
• •Emptying, cleaning and greasing baking trays, tins and other cooking equipment

Employment Projections to 2034