Ability to: access workplace information to identify recipe requirements confirm the required quantity of dough is available divide dough into pieces of the required weight round or mould dough to meet intermediate prove weight requirements allow dough to develop for the required time (intermediate prove) monitor size and shape of dough and skin formation on dough during intermediate prove identify, correct and/or remove unacceptable sized/shaped dough confirm that tins and/or baking surfaces are available and ready for use carry out final mould (this may be done manually or by using moulding and rounding equipment) tin or place dough on baking surfaces as required conduct final prove of dough (prover settings are set to allow the required development/proving time and conditions, such as temperature and humidity) prepare dough for baking, such as applying finishings, positioning lids on tins according to product requirements and shaping specialty breads monitor dough volume and maturity visually check the appearance of finished products and confirm that finishings are applied to meet quality requirements identify, correct and/or remove unacceptable sized/shaped dough 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 |