Job description: What does a baker do?
The baker’s job description varies and changes mainly in the individual parts of the year (spring/summer/autumn/winter) and on important holidays such as Christmas and Easter. The job of the baker is often defined as the production of bread and baked goods. However, this is only a small part of the requirements. Also, there is the mastery of the masses for cake production, the production of small baked goods, and ice cream production – depending on the company’s orientation. In industrial production lines, bakers often take over production planning and oven loading.
The baker is still a wandering profession. Even if this is no longer as popular as it was in the 70s, this option is still available, of course only more modern in the smartphone age. On the hike, the baker gains not only much experience but also many recipes.
Abroad, trained bakers are very welcome in US. They appreciate the high level of knowledge about dough processing and the further development of products. An affinity for foreign languages is, of course, a prerequisite for working abroad. At least Spanish shouldn’t be a problem.
In the tourism industry, too, bakers have always sought after, especially for the large cruise ships, which almost always have well-equipped production rooms. But hotels are in no way inferior to this. Job offers can be found in the individual specialist journals for the bakery trade.
In large domestic hotels, chefs and bakers now work side by side. Because here, it was recognized that a good cook is not necessarily a good baker. The bakers employed there are responsible for the in-house baked goods and often also for the desserts.
Baker responsibilities and requirements
At least a secondary school certificate is required for training as a baker. Training without a school leaving certificate is possible, but this is regulated differently in the individual federal states. The movement to become a baker takes three years and ends with the journeyman’s examination. After that, there are plenty of opportunities to be used. It starts with the master’s school and goes all the way up to a business administration degree.
Training companies focus primarily on the subjects of mathematics. The basic arithmetic operations are essential for recipes, as these are often based on ratios. Example: 2% of salt is added to 500 grams of flour. A typical recipe for proportions is making shortcrust pastry, which is a so-called 1-2-3 recipe.
Working in a bakery requires a lot of team responsibility. Everyone has to be able to rely on everyone else. Otherwise, a bakery will not work. This is particularly important in typical small businesses. Punctuality is also an indispensable trainee quality, regardless of when work starts.
Cleanliness and order is another quality that the applicant should bring. In a bakery, regardless of whether it is industrial or artisanal, food is finally produced and consumed by customers.
Endurance and athleticism are also useful qualities for this profession. As a baker, you are on the move for up to nine hours. Here it is an advantage to have healthy fitness.
The processing of stressful moments should be reconsidered and checked before an application. Especially in the first year of training, the trainee is always an obstacle in the workflow – it can get loud and hectic.
There is also an irrevocable rule in the bakery trade that must be observed: “A sense of proportion and hand weight is the baker’s first duty.”