Ability to: access workplace information to identify recipe requirements confirm condition, type, quality and quantity of ingredients, including selecting shortening type to meet recipe and ambient temperature requirements weigh, scale or meter ingredients as required calculate yield based on given batch weight and/or main ingredient weight, according to workplace practices cook shortening, flour and water until starch is gelatinised and protein is denatured cool roux-type mixture to required temperature add egg to meet recipe requirements pipe or drop pastry to meet product requirements confirm equipment status and condition set mixing equipment to meet production requirements, such as: selecting and fitting appropriate attachments setting mixer times and speeds transfer ingredients to the mixer in the required sequence monitor the appearance and consistency of mix and ensure that all ingredients (including shortening) are added block pastry as required, to suit dough break capacity roll out pastry dough and add shortening if not already in the mix set aside for further use or proceed to laminate laminate and fold pastry to meet product requirements take corrective action as required so that pastry meets quality standards clean equipment and utensils to meet hygiene standards maintain workplace records as required maintain work area to meet housekeeping standards 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 |