Prepares and bakes bread loaves and rolls, including speciality breads.

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.

• Works indoors in bakeries that are frequently hot from the ovens and noisy, and likely to be dusty with flour and other dry ingredients. Likely to work shifts.
• Works with sharp knives, cutting blades and rolling equipment. Protective clothing is usually worn.

• The physical demand is medium to heavy. Lifting is required and is likely to be of medium to heavy physical demand.
• Standing is frequently required. Walking is occasionally required about the shop and baking areas. Sitting is not required.
• Stretching out and across is frequently required to knead dough and move it from machine to machine and onto or into baking containers.
• Squatting or crouching may be required (for example, when putting trays in or taking them out of the oven). Bending is occasionally required. Twisting of the body or neck is unlikely to be required.
• Repetitive movements of the hands and arms are frequently required for kneading, mixing and other baking tasks.
• Driving is not required.
• Use a wide range of hand and power tools and bakery machinery is frequently required to knead, mix, roll and shape dough and other ingredients. Operation of cash registers will also be required in small bakeries. Contact is frequent with water, flour and other baking ingredients when carrying out baking or washing baking equipment and utensils.
• Mental skills necessary include creative, icing and cake-decorating, organisational and cleaning skills.

A New Zealand Register Level 4 qualification or at least three years of relevant experience (ANZSCO Skill Level 3). In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. For entry-level positions on-the-job training may be sufficient.

There are limited opportunities for flexibility of movement but they are limited.