Baking operator

Baking operators tend automatic reels or conveyor-type ovens to bake bread, pastries and other bakery products. They interpret work orders to determine the products and the quantities to be baked. They set the operational speed of conveyors, baking times, and temperatures. They supervise the baking process and maintain oven operations in control.

The following job titles also refer to baking operator:

bread making machine operator
bakery worker

No formal educational credential is generally required to work as baking operator. Some employers may prefer candidates with at least a high school diploma.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Baking operator is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to baking operator.

cocoa mill operator
cider fermentation operator
germination operator
bulk filler
cocoa press operator

These occupations require some skills and knowledge of baking operator. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of baking operator with a significant experience and/or extensive training.

animal feed supervisor
green coffee coordinator
dairy processing technician
water treatment systems operator
green coffee buyer

This knowledge should be acquired through learning to fulfill the role of baking operator.

• Bakery ingredients: The raw materials and other ingredients used in baked goods.
• Bakery production methods: The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.

These skills are necessary for the role of baking operator.

• Pursue excellence in the creation of food products: Try to develop food products in their most qualitative form possible.
• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• Operate a heat treatment process: Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
• Monitor machine operations: Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
• Apply flame handling regulations: Apply laws and organisation rules for the safe storage and use of flammables.
• 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.
• Bake goods: Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Be at ease in unsafe environments: Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
• Tend bakery ovens: Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
• Set up machine controls: Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Adhere to organisational guidelines: Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
• 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.
• Apply GMP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
• 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.
• Follow production schedule: Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
• 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.
• Measure precise food processing operations: Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
• Exert quality control to processing food: Ensure the quality of all factors involved in a food production process.
• Manage production changeovers: Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.
• Stand high temperatures: Stand high temperatures while keeping concentration and efficiency under demanding circumstances.

This knowledge is sometimes, but not always, required for the role of baking operator. However, mastering this knowledge allows you to have more opportunities for career development.

• Health, safety and hygiene legislation: The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
• Temperature scales: Celsius and Fahrenheit temperature scales.
• Mill operations: Details of milling operations related to grind size, particle size distribution, heat evolution. Milling processes for different cereals and grains.

These skills and competences are sometimes, but not always, required for the role of baking operator. However, mastering these skills and competences allows you to have more opportunities for career development.

• Act reliably: Proceed in a way that one can be relied on or depended on.
• Manufacture confectionery: Manage the development and production of bakers’ confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
• Follow written instructions: Follow written directions in order to perform a task or carry out a step-by-step procedure.
• Keep machines oiled for steady functioning: Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
• Maintain mechanical equipment: Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
• Liaise with colleagues: Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
• Secure goods according to work orders: Fasten bands around stacks or articles, prior to shipment or storage.
• Monitor temperature in manufacturing process of food and beverages: Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
• Manage kiln ventilation: Managing a product specific and energy efficient kiln ventilation.
• Perform services in a flexible manner: Adapt service approach when circumstances change.
• Work in a food processing team: Collaborate in a team with other food processing professionals in service of the food and beverages industry.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
• Ensure compliance with environmental legislation in food production: Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
• Label samples: Label raw material/ product samples for laboratory checks, according to implemented quality system.
• Follow verbal instructions: Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

8160 – Food and related products machine operators

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References

1. Baking operator – ESCO