Ability to: access workplace information to identify recipe requirements confirm condition, type, quality and quantity of ingredients prepare ingredients as required, such as weighing, scaling or metering ingredients and conditioning ingredients (e.g. dried fruit) confirm that equipment required is available, clean and fit for use transfer ingredients to the mixer in the required sequence set mixing equipment to meet recipe requirements, such as: selecting and fitting attachments setting mixing speed and time operate and monitor the mixing process, such as: ingredient and finished dough temperature dough development dough consistency, feel and texture addition of special ingredients, such as dried fruit selecting and fitting attachments finish dough to meet product requirements, such as rolling, adding shortening if not already in the mix, laminating and folding allow dough to proof prepare cooking/baking trays deposit, extrude, roll or shape dough to meet product and volume/weight requirements set up baking/frying equipment, such as setting oven temperatures, times and humidity and/or preparing deep frying equipment operate and monitor baking/frying process, such as monitoring time, colour and appearance cool and present finished product, such as placing on cooling racks and slicing and applying glazes and/or sugar calculate product yield based on given batch weight and/or main ingredient weight, according to workplace practices take corrective action so that quality standards are met clean equipment and utensils to meet hygiene standards complete workplace records as required maintain work area to meet housekeeping standards finish products according to enterprise procedures form and fill products 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 |