Manufacturing & ProductionISCO 7512
Baker
Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.
Check yourself in a minute: baker
Rate 5 of the 35 essential skills of this occupation (European ESCO data). No account needed.
monitor flour unloading equipment
maintain cutting equipment
ensure sanitation
care for food aesthetic
monitor machine operations
About baker
As a baker, you will craft a wide variety of breads, pastries, and baked goods using traditional and modern techniques. Your daily work involves receiving and storing raw materials, preparing ingredients, measuring and mixing dough to precise specifications, monitoring proofing times, and operating ovens to bake products to the correct temperature and consistency. You will follow strict food safety protocols and HACCP principles to ensure all products meet health and quality standards. Your attention to aesthetics is important as you carefully monitor color and presentation of finished goods. This is a skilled trade that combines precision, creativity, and physical stamina. Career opportunities range from working in commercial bakeries and restaurants to starting your own bakery business or specializing in artisan baking.
Key Work Functions
Core areas of responsibility for a baker.
1
Raw Material Handling and Preparation
- Receive, inspect, and store raw materials including flour, yeast, sugar, and other ingredients
- Monitor flour unloading equipment to ensure proper handling and storage conditions
- Prepare ingredients by measuring accurately and organizing stations for efficient workflow
2
Dough Preparation and Mixing
- Measure and mix ingredients according to precise recipes and bakery production standards
- Operate mixing equipment and monitor dough consistency and texture
- Administer correct proportions of ingredients and apply proper mixing techniques
3
Baking and Cooking Operations
- Monitor machine operations and ensure proper functionality of ovens and baking equipment
- Bake goods at appropriate temperatures and times according to product specifications
- Apply flame handling regulations and fire safety protocols during baking operations
- Monitor color development and remove products at optimal doneness
4
Quality Control and Finishing
- Check quality of products on the production line and identify any defects or inconsistencies
- Mark and assess differences in colors to ensure consistency across batches
- Care for food aesthetics and presentation of finished baked products
- Prepare bakery products for sale and packaging
5
Food Safety and Sanitation
- Apply HACCP principles and food safety protocols throughout all production stages
- Ensure sanitation of work areas, equipment, and food preparation surfaces
- Clean food and beverage machinery regularly and maintain equipment in proper condition
- Maintain proper storage temperatures and food traceability records
Key skills in this occupation
Essential skills and knowledge areas from the European ESCO classification, 35 in total. The ones most specific to this occupation come first.
- monitor flour unloading equipment
Monitor flour unloading equipment and flour processing systems.
practical skill - maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
practical skill - ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
practical skill - care for food aesthetic
Convey presentation and aesthetic elements into the production of food.
practical skill - monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
practical skill - store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
practical skill - mark differences in colours
Identify differences between colours, such as shades of colour.
practical skillmost at risk from AI - apply flame handling regulations
Apply the laws and organisation rules for the safe storage and use of flammables.
practical skill
Check which of these skills you already have ↑
Knowledge (6)
crafting
The ability to work with the hands in order to create something artistic. More →
bakery ingredients
The raw materials and other ingredients used in baked goods. More →
financial capability
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower. More →
food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage. More →
bakery production methods
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough. More →
food safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards. More →
Practical skills (21)
prepare bakery products
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary. More →
clean food and beverage machinery
Clean machinery used for food or beverage production processes. More →
bake goods
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it. More →
tend bakery ovens
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation. More →
mould doughs
Operate moulding by crafting or using different equipment to have a certain shape of doughs. More →
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. More →
set up machine controls
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure. More →
administer lactic ferment cultures to manufacturing products
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. More →
monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. More →
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products. More →
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs. More →
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging. More →
administer ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered. More →
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry. More →
ensure correct use of bakery equipment
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. More →
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages. More →
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. More →
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. More →
select adequate ingredients
Select adequate ingredients based in their technological function to execute ideas. More →
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs. More →
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages. More →
Optional skills (45) — show
biotechnology
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses. More →
fermentation processes of food
Conversion of carbohydrates into alcohol and carbon dioxide. More →
milling machines
Milling and mills and their operation in theory and practice. More →
mill operations
Details of milling operations related to grind size, particle size distribution, heat evolution. More →
energy conservation
The practice of reducing energy consumption and using fewer energy services. More →
processes of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. More →
tend packaging machines
Tend packaging machines such as filling, labelling, and sealing machines. More →
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety… More →
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products. More →
manage challenging work conditions during food processing operations
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time. More →
disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance. More →
act reliably
Proceed in a way that one can be relied on or depended on. More →
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). More →
handle delivery of raw materials
Receive raw materials from the suppliers. More →
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation. More →
manufacturing of confectionery
Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods. More →
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure. More →
bake confections
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. More →
make artistic food creations
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. More →
negotiate price
Arrange an agreement on price of products or services provided or offered. More →
assist in the development of standard operating procedures in the food chain
Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. More →
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body. More →
monitor roasting
Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours. More →
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products. More →
create new recipes
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. More →
follow production schedule
Follow production schedule taking into account all requirements, times and needs. More →
adapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs. More →
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. More →
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. More →
select adequate packaging for food products
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. More →
perform services in a flexible manner
Adapt service approach when circumstances change. More →
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry. More →
identify the factors causing changes in food during storage
Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage. More →
analyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception. More →
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical. More →
exert quality control to processing food
Ensure the quality of all factors involved in a food production process. More →
enforce health and safety regulations for bread products
Monitor activities to ensure bread products are handled in accordance with safety and hygiene standards. More →
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture. More →
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. More →
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. More →
manage production changeovers
Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule. More →
stand high temperatures
Stand high temperatures while keeping concentration and efficiency under demanding circumstances. More →
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system. More →
improvise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages. More →
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. More →
Related Occupations
Occupations that need many of the same essential skills, so the move between them is shortest.
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Frequently asked questions
What does a baker do?
Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.
What skills does a baker need?
A baker needs 35 essential skills, including crafting, bakery ingredients, financial capability, food and beverage industry, bakery production methods.
Will AI replace baker jobs?
The AI disruption score for baker is 42/100 (moderate risk). Skills most exposed to automation: follow written instructions, mark differences in colours, keep inventory of goods in production. Most resilient: stand high temperatures, act reliably, lift heavy weights.
AI Replacement Risk
42/ 100
Moderate Risk
Low riskHigh risk
Quick Facts
ISCO GroupFood processing, wood working, garment and other craft workers
Essential Skills35
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