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Baker Duties

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This is supervisory and skilled work in baking pastries and bread in a dining hall.

Work involves supervising and participating in baking a variety of pastries and bread and for assuring proper quality and quantity. Duties include supervision and instruction of Baker I's and food service workers assigned to assist in baking activities and in cleaning equipment and facilities. Assignments are receive in the form of menus and through conference with a food service supervisor, but an employee has considerable independence in the actual preparation of bakery goods. All work is checked by observance of the results obtained and by analysis of the cost incurred.


Supervises and participates in the work of preparing a large volume of pastries and bread; consults with supervisor to determine best methods of preparation for individual items; assists in planning menus and devising means of using left-over foods; relieves bakers as needed.

Prepares special pastries for banquets and other occasions.

Inspects work location and workers for cleanliness; supervises clean-up; requisitions supplies.

Performs related work as required.

Completion of eighth school grade; preferably supplemented by vocational training in commercial baking, and some experience in institutional or commercial baking; or any equivalent combination of training and experience.

Considerable knowledge of the types and grades of ingredients used in general pastry and bread baking.

Considerable knowledge of the methods and equipment used in baking.

Some knowledge of health hazards in quantity baking and of effective precautionary measures.

Ability to adapt standard recipes as required by variations in quantities requested.

Ability to maintain records of output, quantities of ingredients used, and supplies on hand.

Ability to work long hours while standing and under conditions of high temperatures.



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