BAKER

Job Definition:

• Bakers, pastry-cooks and confectionery makers make various kinds of bread, cakes and other flour products, as well as handmade chocolate and sugar confectionery.

Job Description:

• Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.

Duties and Tasks:

• 1) Weighs and measures ingredients, using measuring cups and spoons.
• 2) Mixes ingredients to form dough or batter by hand or using electric mixer.
• 3) Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, cookie cutter.
• 4) Molds dough in desired shapes, places dough in greased or floured pans, and trims overlapping edges with knife.
• 5) Mixes and cooks pie fillings, and pours fillings into pie shells and tops filling with meringue or cream.
• 6) Checks production schedule to determine variety and quantity of goods to bake.
• 7) Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel).
• 8) Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures.

Activities:

• 1) Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
• 2) Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
• 3) Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• 4) Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
• 5) Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
• 6) Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests
• 7) Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
• 8) Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
• 9) Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• 10) Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• 11) Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
• 12) Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• 13) Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
• 14) Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• 15) Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
• 16) Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
• 17) Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• 18) Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• 19) Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• 20) Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Abilities:

• 1) Oral Expression — The ability to communicate information and ideas in speaking so others will understand
• 2) Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
• 3) Written Comprehension — The ability to read and understand information and ideas presented in writing.
• 4) Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
• 5)  Speech Clarity — The ability to speak clearly so others can understand you.
• 6) Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• 7) Near Vision — The ability to see details at close range (within a few feet of the observer).

Knowledge

• 1) Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• 2) Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• 3) Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• 4) Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• 5) Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.