Supervises and coordinates the activities of Bakers and Pastrycooks. Tasks Include:

• determines work requirements and allocates duties to Bakers and Pastrycooks
• confers with managers to coordinate activities with other organisational units
• maintains attendance records and rosters
• explains and enforces safety regulations
• oversees the work of the unit and suggests improvements and changes
• confers with workers to resolve grievances
• may perform the tasks of a Baker and Pastrycook, such as:
• (Baker) checks the cleanliness and operation of equipment and premises before production runs to ensure compliance with occupational health and safety regulations
• checks the quality of raw materials and weighs ingredients for making dough
• mixes and kneads dough
• loads tins or trays into proofers and then into ovens
• monitors oven temperatures and bread appearance to determine baking times
• unloads ovens and arranges de-panning and cooling of bread
• coordinates the forming, loading and baking of batches of bread and rolls
• may maintain and clean equipment and premises, or
• (Pastrycook) weighs and mixes ingredients, and prepares pastry fillings and shapes pastry goods
• kneads, matures, cuts, moulds and shapes pastry dough and operates dough baking and rolling equipment
• controls mixing times and transfers dough to tempering rooms
• glazes buns and pastries, and decorates cakes with cream or icing
• monitors forming machines for crumpets, muffins and wafers
• operates machines which roll and mould dough or cut biscuits
• loads buns, pastries and cakes into ovens, and unloads cooked products
• controls baking times and monitors the temperature and appearance of products
• empties, cleans and greases baking trays, tins and other cooking equipment