The tasks of the pastry baker include receiving raw materials (flour, food additives, preservatives, etc.), checking their quality and storing them in appropriate storage facilities or other appropriate premises. The main job of a pastry baker is to make dough in accordance with a recipe, which is preceded by the preparation of different types of flour, as well as other necessary components and additives (raisins, nuts, apples, berries, jam, etc.). The finished dough is shaped, allowed to rise, and then baked. Confectionery products often also have to be decorated. The pastry baker also checks the quality of semi-finished products and finished products in order to detect possible defects and diseases of the bread. He is engaged in packaging / packaging of finished products (in a large production - often using machines) and, if necessary, stores and issues them trading network. In the profession of a baker-confectioner, in accordance with the content of the work, two directions can be distinguished. The baker bakes bread, rolls and sepiks, pies, pretzels and wickerwork. In addition, he also makes semi-finished products - pizza and cake bases, baskets, dough, etc. The confectioner is engaged in the manufacture of cakes, pastries, biscuits, muffins, cookies, fillings, coatings and decorations.
Must know
The baker-confectioner must know the assortment, quality, nutritional value and possibilities of using raw materials. He must be able to make dough from wheat and rye flour or from a mixture of them (crumb and shortbread dough, biscuit, custard, puff and yeast dough, dough for air and dough for gingerbread cookies (pyparkook). He must also be able to make various fillings, coatings and decorations.Undoubtedly, it will be important to know the equipment and means of labor necessary for work.A pastry baker must be able to determine the quality of semi-finished products and finished products, know the principles of healthy eating and own professional terminology.He must know and comply with the requirements of occupational health and safety.It can be important be able to communicate with customers - bakers and confectioners working in confectioneries, supermarkets and other service enterprises have to communicate with customers.
Professionally important qualities
- ability to concentrate;
- the ability to endure physical and moral stress;
- hand skills;
- Creative skills;
- diligence.
Medical contraindications
- infectious diseases;
- dysfunction of the musculoskeletal system;
- mental illness;
- diseases associated with loss of consciousness;
- varicose veins;
- diseases of the gastrointestinal tract.
Ways to get a profession
Average professional education.
Related professions
Cook, confectioner.
General provisions
ways to regulate the duration of baking, humidity of the baking chamber;
factors that affect the yield of bread and methods for their calculation ;
furnace performance standards;
structure, principle of operation and rules of operation of the serviced equipment;
3.2 Internal documents:
Charter of the enterprise, Orders and instructions of the director of the enterprise (head of the pasta production department); Regulations on the pasta production department, Job description baker, Rules of the internal work schedule.
Job Responsibilities of a Baker4.1. Leads technological process baking up to 3 tons of bread per change or up to 2 tons of bakery products, or up to 1 ton of crackers or lamb products; flour baking confectionery in non-mechanized ovens or in one or two mechanized conveyor ovens.
4.2. Stacks dough pieces on shovels, letters, cassettes, forms.
4.3. Places dough pieces on the hearth (or tubes) of the oven.
4.4. Dry crackers in drying chambers and ovens.
4.5. chooses finished goods from furnaces and chambers.
4.6. Controls the temperature and steam conditions of the baking and drying chambers.
4.7. Regulates the movement of the oven conveyor and the operation of the mechanisms for planting, picking and moistening the bread.
4.8. Determines the readiness of dough pieces for baking. Stacks products in containers, on trolleys, conveyors.
4.9. During the planting of dough pieces in the oven for the production of rye bread, he serves the dough divider and controls the dough aging process.
4.10. In the case of the production of molded bread - it knocks out of the molds; artificial and small-piece products - cuts manually or by machine, lubricates the dough; lamb products - dries scalded test rings; pies - fry or bake; in the case of the production of crackers, loads drying chambers trolleys, ovens - letters, cassettes with semi-finished products.
4.11. In the case of a small amount of work, it performs the operations of preparing flour for production, kneading and shaping the dough.
4.12. During the baking of products in flame ovens, he observes, controls the operation of the furnace, prepares the baking chamber for baking.
4.13. In bakeries equipped with electric ovens, he lays out dough pieces into letters, weighs them, cuts them manually; rolls up the trolleys, stacks the letters in the standing and baking chambers, rolls the trolleys out of the chambers; monitors the mode of aging and baking; culling and laying finished products into trays.
Baker's rightsThe baker has the right:
5.1. Familiarize yourself with the draft decisions of the management of the enterprise relating to its activities.
5.2. Submit proposals for improvement of the work related to the responsibilities provided for in this instruction for consideration by the management.
5.3. Within the limits of his competence, report to his immediate supervisor about all the shortcomings identified in the course of his activities and make proposals for their elimination.
5.4. To request personally or on behalf of his immediate supervisor from the heads of enterprise departments and specialists information and documents necessary to fulfill their official duties.
5.5. Require the management of the enterprise to assist in the performance of their duties and rights.
Responsibility of the bakerThe baker answers:
6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor law Ukraine.
6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage- within the limits determined by the current labor and civil legislation of Ukraine.
Working conditionsbakerThe baker's working hours are determined in accordance with the Internal Labor Regulations established at the enterprise.
Terms of paymentThe terms of remuneration of the baker are determined in accordance with the Regulations on remuneration of personnel.
9 Final provisions
This Job Description is made in two copies, one of which is kept by the Company, the other by the employee.
Tasks, Responsibilities, Rights and Responsibilities can be specified in accordance with the change in the Structure, Tasks and Functions structural unit and workplace.
Changes and additions to this Job Description are made by order of the General Director of the enterprise.
APPROVE
___________________________________ (initials, surname)
(name of organization, pre- ________________________
acceptance, etc., its organizational (director or other
legal form) official person, authorized
must approve
nostalgic instruction)
» » ____________ 20__
Job description of a baker of bakery products
______________________________________________
(name of organization, enterprise, etc.)
» » ______________ 20__ N_________
This job description has been developed and approved for
basis employment contract With __________________________________________
(name of the position of the person for whom
And in accordance with
this job description has been drawn up)
provisions Labor Code Russian Federation and other regulatory
acts governing labor relations In Russian federation.
- General provisions
1.1. The bakery baker belongs to the category
specialists.
1.2. A person is appointed to the position of a baker of bakery products,
having a secondary vocational education or secondary general
education and special training according to the established program.
1.3. Appointment to the position of a baker of bakery products and
release from it is made by order (of the owner)
enterprises.
1.4. In his practical activities bakery baker
is guided by this job description, orders
head (owner) of the enterprise and directly reports
________________________________________________________________________.
1.5. The baker must know:
- the purpose of the equipment and devices used in
practical work, and the order of their content;
- material consumption rates and the recipe of bakery products;
– production technology of bakery products;
- rules of sanitation and personal hygiene;
- internal labor regulations;
— rules and norms of labor protection of fire protection;
— _________________________________________________________________;
— _________________________________________________________________.
1.6. During the absence of the bakery baker (holiday,
illness, etc.), his duties are performed by a person appointed in
in the prescribed manner.
1.7. ______________________________________________________________.
- Job Responsibilities
The baker has the following responsibilities:
2.1. Makes a recipe for bakery products.
2.2. Carries out the selection of raw materials for bakery products.
2.3. Carries out the molding of bakery products.
2.4. Provides baked goods.
2.5. ______________________________________________________________.
(other works determined by the head (technologist)
enterprises)
2.6. ______________________________________________________________.
2.7. Strictly observes the rules of sanitation and personal hygiene; V
undergoing a medical examination on the subject of
timely detection of diseases incompatible with the implementation
duties of a baker.
- Rights
The bakery baker has the right to:
3.1. Get acquainted with the draft decisions of the head (owner)
enterprises related to its activities.
3.2. Make suggestions for improving the company's activities and
improving the quality of manufactured products.
3.3. Require the head (owner) of the enterprise to provide
assistance in the performance of their duties.
3.4. ______________________________________________________________.
- Responsibility
The baker is responsible for:
4.1. For improper performance or non-performance of their official
duties as set out in this job description
within the limits determined by the labor legislation of the Russian Federation.
4.2. For offenses committed in the course of exercising their
activities - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
4.3. For causing material damage - within the limits determined
the current legislation of the Russian Federation.
The job description was developed in accordance with ________________
(Name,
_____________________________.
document number and date)
Head of structural unit (initials, surname)
_________________________
(signature)
» » _____________ 20__
(initials, surname)
_____________________________
(signature)
» » ________________ 20__
I am familiar with the instruction: (initials, surname)
_________________________
(signature)
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Baker- Specialist in baking bread and bakery products. The profession is suitable for those who are interested in labor and farming (see the choice of profession for interest in school subjects).
Features of the profession
The baker bakes different types of bread, loaves, rolls, rolls, cheesecakes, etc. Bakery products differ from confectionery products by the ratio of flour, sugar and other additives. In bread and rolls, flour should be at least half. He formulates or uses approved recipes, selects the raw materials (flour, additives, etc.), shapes the future rolls (on his own or by laying them out in molds), and then bakes them in the oven. Large bakeries are equipped with equipment that facilitates the work with large volumes. For example, machines for kneading and cutting dough, conveyors.
The baker loads the raw materials, starts the equipment and monitors the process. In particular, it controls the exposure of the dough, the layout of the forms before planting in the oven, determines the readiness of the bread in the oven. An experienced baker can determine a lot by touch and by eye. Some operations cannot be mechanized. For example, you have to weave braids from dough or apply notches manually without stopping the conveyor.
The professional level and range of duties of a baker is determined by the qualification and rank assigned to him. There are only 6 digits. For example, the qualification "master baker" means 4-6 digits. “Baker of a complex mechanized line” - 5th category, “baker” - 3.4th category, “confectioner” - 3.4th category, “dough moulder” - 3.4th category, “machinist of a production line for molding bread products” - 4th category etc.
The disadvantages of the profession include working on your feet, constant contact with flour, spices, heat from the oven, microwave radiation, etc.
Possible occupational diseases: allergies, bronchial asthma, conjunctivitis and rhinitis caused by permanent job with spices, flour, yeast fungus, cataracts and cardiovascular diseases (in case of constant infrared radiation), "grain irritations" (after contact with contaminated vanilla and coconut powders), varicose veins.
Workplace
Bakers work in bakeries small bakeries, at enterprises Catering as a baker, a baker of a complex-mechanized line.
The baker can organize his own business for baking bread.
Salary as of 20.02.2020
Russia 20000—60000 ₽
Moscow 33000—60690 ₽
Important qualities
A baker needs physical endurance, a keen sense of smell and taste sensitivity, precise coordination of hand movements, a three-dimensional eye, memory for images, observation, and neatness. Health. Work is not recommended for people with diseases of the cardiovascular system, respiratory organs, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes mellitus), skin allergies and eczema of the hands, chronic infectious diseases, visual defects.
Knowledge and skills
The baker must know the production technology, material consumption rates and the recipe of bakery products. Ability to operate bakery equipment.
Where to study to be a baker
Baker in modern production can be called differently, depending on the qualifications assigned and the level of education.
Initial Vocational Education (VET)
Occupation Bakery maker
Qualifications: “baker”, “confectioner”, “yeast grower”, “doughmaker”, “dough moulder”, “dough cutting machine driver”, “machinist of a production line for molding bread products”, “operator of a bulk storage of raw materials”.
Profession "Baker-master"
Qualifications: "Baker-master", "Baker of a complex mechanized line"
Secondary vocational education (SVE)
Specialty "Technology of bread, confectionery and pasta"
Qualification - technician.
1.1 This job description defines functional responsibilities, the rights and responsibilities of the baker.
1.2 The baker belongs to the category of professionals.
1.3 The baker is appointed to the position and dismissed from the position in accordance with the established procedure by the current labor legislation by order of the director of the enterprise.
1.4 Relationships by position:
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1.4.1 |
direct submission |
Head of the institution |
|
1.4.2. |
Additional submission |
|
|
1.4.3 |
Gives orders |
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|
1.4.4 |
The employee replaces |
Person appointed by order of the director of the enterprise |
|
1.4.5 |
The employee replaces |
- Qualification requirements forbaker:
|
2.1. |
Education* |
Vocational |
|
2.2. |
experience |
At least 1 year |
|
2.3. |
knowledge |
range of products; mode and duration of baking and frying products; rules for placing products on letters, cassettes, forms; methods for determining the readiness of dough pieces for baking and the quality of baked products; ways to regulate the duration of baking; output standards for finished products; factors that affect baking; methods of primary processing of raw materials that are used in the confectionery industry; technology for making yeast dough, dough for pita bread, cakes, cookies; rules for the formation of products; recipe for the manufacture of various minced meats, syrups, cooling mode of finished products; rules for the operation of public catering establishments; rules for the operation of the relevant types of technological equipment, production equipment, tools, weighing instruments, their purpose and use in the technological process; rules and norms of work protection, fire protection, industrial sanitation and personal hygiene. |
|
2.4. |
skills |
|
|
2.5. |
Additional requirements |
For a baker of the 4th category |
- Documents regulating activitiesbaker
3.1 External documents:
Legislative and regulations regarding the work being done.
3.2 Internal documents:
Charter of the enterprise, Orders and instructions of the director of the enterprise (head of the catering establishment); Regulations on the institution of nutrition, Job description of the baker, Internal labor regulations.
- Job Responsibilitiesbaker
4.1. Carries out the process of baking and frying confectionery and bakery products.
4.2. Stacks dough pieces on sheets, in cassettes, forms.
4.3. Spreads cookies and cakes on sheets.
4.4. Determines the readiness of dough pieces for baking.
4.5. Lubricates products before baking, puts them in the oven, cupboard, puts them in fat (deep frying).
4.6. Controls the temperature and humidity in the baking chamber using instrumentation, maintains the temperature of deep fat.
4.7. Determines the end of the process of baking, frying products; takes out, cools, glazes products; decorates them with chopped nuts, powdered sugar and so on..
4.8. Serves baking chambers, ovens, donut machines and other equipment.
4.9. Carries out the primary processing of raw materials: sifting, washing, sorting, grinding, softening.
4.10. Sifts flour, kneads and separates yeast dough (dough, non-dough), dough for lavash, cakes, gingerbread, etc.
4.11. Produces various forms and prepares raw materials for them.
4.12. Knocks down creams, cooks syrups. Prepares semi-finished products for cakes, pastries.
- Rightsbaker
The baker has the right:
5.1. Get acquainted with the draft decisions of the management of the enterprise relating to its activities.
5.2. Submit proposals for improvement of the work related to the responsibilities provided for in this instruction for consideration by the management.
5.3. Within the limits of his competence, report to his immediate supervisor about all the shortcomings identified in the course of his activities and make proposals for their elimination.
5.4. To request personally or on behalf of his/her immediate supervisor from the heads of departments of the enterprise and specialists information and documents necessary for the performance of their duties.
5.5. Require the management of the enterprise to assist in the performance of their duties and rights.
- Responsibilitybaker
The baker answers:
6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.
6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.
- Working conditionsbaker
The baker's working hours are determined in accordance with the Internal Labor Regulations established at the enterprise.
- Terms of payment
The terms of remuneration of the baker are determined in accordance with the Regulations on remuneration of personnel.
9 Final provisions
9.1 This Job Description is made in two copies, one of which is kept by the Company, the other by the employee.
9.2 Tasks, Responsibilities, Rights and Responsibilities may be specified in accordance with the change in the Structure, Tasks and Functions of the structural unit and workplace.
9.3 Changes and additions to this Job Description are made by order CEO enterprises.
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Head of the structural subdivision |
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(signature) |
(surname, initials) |
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AGREED: |
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Head of the legal department |
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(signature) |
(surname, initials) |
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00.00.0000 |
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Familiarized with the instructions: |
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(signature) |
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