Elements and Performance Criteria
- Plan bakery production
- Identify types and estimate volumes of baked products needed to meet production demand and customer special orders
- Identify production processes, equipment and labour needed to produce baked product types and production volumes
- Select and collate master recipes to meet baked product types, and adjust to meet production volumes
- Prepare preparation lists to specify pre-production requirements
- Prepare production schedules to meet production volumes
- Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs
- Monitor and control bakery production
- Provide production schedules to bakery production staff for implementation
- Confirm recipes used meet required baked product types
- Monitor and address food safety risks to meet food safety standards
- Monitor and address workplace health and safety risks to meet safety requirements
- Monitor and control bakery work flow to maximise productivity
- Monitor and control product and process parameters to meet end-product specifications, including the baked weight
- Complete bakery production
- Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times
- Confirm final product evaluations meet end-product specifications prior to product release for storage or sale
- Confirm safe storage of baked products according to food safety standards and workplace procedures
- Complete baking operations documentation according to workplace procedures