Profession pastry maker

Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

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Personality Type

• Realistic / Conventional

Knowledge

• Crafting

  The ability to work with the hands in order to create something artistic.

Skills

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Apply flame handling regulations

  Apply laws and organisation rules for the safe storage and use of flammables.

• Measure precise food processing operations

  Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

• Manufacture confectionery

  Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.

• Administer ingredients in food production

  Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

• Make artistic food creations

  Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.

• Bake confections

  Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Monitor machine operations

  Observe machine operations and evaluate product quality thereby ensuring conformity to standards.

• Bake goods

  Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.

• Operate kneading of food products

  Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

• Ensure correct use of bakery equipment

  Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.

• Set up machine controls

  Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

• Store raw food materials

  Keep in reserve raw materials and other food supplies, following stock control procedures.

• Clean food and beverage machinery

  Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

• Monitor temperature in farinaceous processes

  Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.

• Check quality of products on the production line

  Check products for quality on the production line and remove defective items before and after packaging.

• Select adequate ingredients

  Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

• Work according to recipe

  Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.

• Operate mixing of food products

  Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

• Maintain cutting equipment

  Maintenance of the cutting equipment (knives, cutters, and other elements).

• Monitor operations of cleaning machines

  Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

• Operate weighing machine

  Work with a weighing machine to measure raw, half-finished and finished products.

• Monitor flour unloading equipment

  Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.

• Care for food aesthetic

  Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Operate moulding of doughs

  Operate moulding by crafting or using different equipment to have a certain shape of doughs.

Optional knowledge and skills

Source: Sisyphus ODB