1. Plan production schedule
   • Establish production targets to meet daily production requirements
   • Reformulate master recipes to meet production targets
   • Estimate process timing and plan process sequence to meet production targets
   • Document production schedule according to workplace requirements
2. Plan production resources and processes
   • Identify equipment requirements, and check to confirm availability and operational readiness for production
   • Calculate ingredient quantities required to meet production targets
   • Confirm availability and quality of ingredient stocks to prepare for production
3. Implement production
   • Implement the production schedule to produce baked products
   • Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met
   • Monitor and control food safety risks to meet food safety standards
   • Monitor and control workplace health and safety risks to meet workplace health and safety requirements
   • Assess baked products against required volumes and end-product specifications to identify faults and rectify
4. Complete production
   • Clean equipment and work area to meet housekeeping standards
   • Dispose of waste according to workplace requirements
   • Document scheduling adjustments and production outputs according to workplace requirements

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.