Operates machines and performs routine tasks to make bread, cakes and other baked products, and slices and wraps products.

• Weighs, measures, mixes, dissolves and boils ingredients; adds materials, such as spices and preservatives, to food and beverages; operates heating and chilling plant; monitors product quality before packaging, by inspecting, taking samples and adjusting treatment conditions when necessary; operates machines to process food; cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programmes; moves products from production lines into storage and shipping areas; packages products.

• Works indoors in bakeries and is likely to work shifts.
• Work areas are frequently hot from the ovens, noisy and dusty, from flour and other dry ingredients. Workers with allergies or asthma may have difficulties in this work environment.
• Works under the direction of a baker.
• Work with sharp knives, cutting blades and rolling equipment and hot metal trays. Protective clothing especially gloves are usually worn.

• Medium to heavy physical demand
• Stands constantly and frequently walks about the baking areas to carry out tasks including the collecting of ingredients and testing of products.
• Sitting is not required.
• Stretches out and across on an occasional basis to knead dough and move it from machine to machine and onto or into the baking containers or ovens.
• Squatting, crouching or kneeling movements are not required.
• Bends occasionally to pick up equipment and baking supplies.
• Twisting of the body or neck is an occasional requirement.
• 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-held equipment and hand-operated bakery machinery to knead, mix, roll, wrap and shape dough and other ingredients. May use computerised control systems in larger processing plants. Also use a range of decorating knives and piping equipment to finish cakes and buns.
• Mental skills necessary include practical, icing and cake-decorating.

An NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4).

For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.

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