Prepares and bakes buns, cakes, biscuits and pastry goods.

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

• Medium to heavy physical demand levels.
• Stands constantly and frequently walks about the baking areas to carry out tasks. Sitting is not required.
• Stretching out and across and squatting, crouching or kneeling on an occasional basis. Bending and twisting of the body or neck occasionally to perform tasks.
• Frequently handles and has contact with water, flour and other ingredients when carrying out baking activities, including washing baking equipment and utensils.
• Occasional lifting is required when moving trays of goods, bulk flour and other ingredients.
• Kneading and some other baking tasks require frequent repetitive hand, wrist and arm movements.
• Driving is not required.
• Uses a range of hand and power tools and bakery machinery to knead, mix, roll, wrap and shape dough and other ingredients. Employees also use a range of decorating knives and piping equipment to finish cakes and buns.
• Mental skills necessary include practical, icing and cake-decorating 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 opportunities for flexibility of movement but they are limited.