Ability to: access workplace information to identify baking process requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary materials and services confirm condition and quality of ingredients conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lockouts as required, confirming that equipment is clean and correctly configured for processing requirements,positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, and confirmingthat all safety guards are in place and operational, and rework bins are positioned confirm settings and parameters, including: correct oven settings are selected for baking time, oven zone temperatures, conveyor speed, loaders and dischargers, circulation and exhaust fans, water seals, burner controls and steam as required heights, guides and air blowers, and pre-blast conveyor are correctly set start, operate, monitor and adjust process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, such as: baking output, including quantities and product appearance (colour and sheen, uniformity of shape, weight and size and moisture) confirming product is cleanly removed from the pan (depanning stage) and/or belt/band as required take corrective action in response to out-of-specification results respond to and/or report equipment failure within level of responsibility locate emergency stop functions on equipment follow isolation and lock out/tag out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility demonstrate batch/product changeovers sort, collect, treat, recycle or dispose of waste, including clearing dust extractors complete workplace records as required maintain work area to meet housekeeping standards set up, start up and monitor the proofer, such as time and temperature, humidity, and position of the loading arm monitor the proving process according to enterprise procedures, including dough condition/surface and dough size and height set up and operate finishing equipment according to enterprise procedures, including setting topping application equipment, water sprays and splitters (monitoring typically involves checking appearance to confirm even coverage and/or finish as required by product specification) use process control systems according to enterprise procedures collect samples and conduct tests according to enterprise procedures conduct routine maintenance according to enterprise procedures clean and sanitise equipment according to enterprise procedures use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |