Baker Duties
SUMMARY
This is skilled work in baking pastries and bread in a dining
hall, snack bar, cafeteria, or campus eateries.
Work involves responsibility for baking a variety of pastries
and bread and for assuring proper quality and quantity. Duties
may include supervision and/or instruction of food service
workers assigned to assist in baking activities and in cleaning
equipment and facilities. Assignments are determined from menus
and the employee has some judgment in applying baking skills,
and knowledge. Work is normally performed under the supervision
of a food service supervisor and is reviewed for quality,
economy, and volume of output.
DUTIES AND RESPONSIBILITIES
Determines amount of breads, pastries to be baked each day from
the number of persons to be fed or from a production order;
assign tasks to helpers; prepares records of ingredient
consumption and pastry output.
Weighs and mixes ingredients; prepares dough and bakes rolls,
cornbread, doughnuts, muffins, biscuits, pies, cakes, and
cookies; prepares icings, and decorates cakes.
Operates baking equipment and machinery such as mixers, molders,
scales, and ovens; services equipment, and reports repair needs.
May requisition supplies; keeps records of formulas used in
baking.
May supervise and instruct food service workers in baking and
cleaning activities.
Performs other duties as needed.
EDUCATION AND EXPERIENCE
High school /GED or Vocational Diploma and at least 2 years work
experience in institutional or commercial baking.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of the types and grades of ingredients
and used in general pastry and bread baking.
Considerable knowledge of the methods and equipment used in
baking.
Some knowledge of health hazards in quantity baking and of
effective precautionary measures.
Ability to adapt standard recipes as required by variations in
quantities requested.
Ability to maintain records of output, quantities of ingredients
used, and supplies on hand.
Ability to work long hours while standing and under conditions
of high temperatures.
Ability to comprehend simple verbal and/or written instructions,
short correspondence, and memos; ability to write simple
correspondence.
Ability to implement procedures, methods, and activities
developed by others. |
|
|
