prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.
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
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
In New Zealand:
NZ Register Level 4 qualification (ANZSCO Skill Level 3)
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.