Baker

Tourism & Hospitality

ANZSCO ID 351111

Summary

Bakers prepare and bake bread loaves and rolls.

Employment Pathway

Formal qualifications are not essential to work as a Baker. Although some workers have a certificate III or IV in retail baking or plant baking. These courses are often completed as part of an apprenticeship.

Top Skills Required

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
Coordination - Adjusting actions in relation to others' actions
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems

Key tasks

Checks the cleanliness of equipment and operating site to ensure compliance with health and safety regulation.
Checks quality of raw materials and weighs ingredients.
Implements appropriate baking techniques.
Prepares pastry fillings.
Monitors oven temperature and products appearance.
Co-ordinates the forming, loading, baking, unloading, de-panning and cooling of batches of breads, rolls and pastry products.
Glazes buns and pastries, and decorating cakes with cream and icing.
Operating machines which roll and mould dough and cut biscuits.
Empties, cleans and greases baking trays, tins and other cooking equipment.

Facts about this occupation

2.9% Growth

73% Full-time Share

$1,196 Avg Pay/Wk

17,300 Workers

34 years Avg Age

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