Bakers

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Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

Sample of reported job titles: Baker, Cake Decorator, Dough Mixer, Mixer, Pastry Chef, Scaler

Tasks

All 18 displayed

Check products for quality, and identify damaged or expired goods.
Set oven temperatures, and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
Adapt the quantity of ingredients to match the amount of items to be baked.
Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
Decorate baked goods, such as cakes or pastries.
Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
Direct or coordinate bakery deliveries.
Order or receive supplies or equipment.
Prepare or maintain inventory or production records.
Operate slicing or wrapping machines.
Develop new recipes for baked goods.

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Technology Skills

All 13 displayed Show 115 tools used

Analytical or scientific software — Axxya Systems Nutritionist Pro; EGS CALCMENU; SweetWARE nutraCoster Professional
Data base user interface and query software — At Your Service Software CostGuard; Barrington Software CookenPro; Culinary Software Services ChefTec
Desktop publishing software — SoftCafe MenuPro
Electronic mail software — Email software
Enterprise resource planning ERP software — Afcom Datasafe Computer Services FlexiBake; Sage 100 ERP; SweetWARE SmallPICS; TwinPeaks Software Visual Z-Bake (see all 7 examples)
Internet browser software — Web browser software
Inventory management software — SweetWARE stockCoster
Materials requirements planning logistics and supply chain software — Enggist & Grandjean EGS F&B Control
Office suite software — Microsoft Office
Presentation software — Microsoft PowerPoint
Spreadsheet software — Microsoft Excel
Time accounting software — ADP Enterprise eTIME
Word processing software — Microsoft Word

Hot Technology — a technology requirement frequently included in employer job postings.

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Knowledge

All 6 displayed

Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

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Skills

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Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Coordination — Adjusting actions in relation to others’ actions.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Speaking — Talking to others to convey information effectively.
Time Management — Managing one’s own time and the time of others.

Abilities

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Near Vision — The ability to see details at close range (within a few feet of the observer).
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech Recognition — The ability to identify and understand the speech of another person.
Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
Control Precision — The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
Speech Clarity — The ability to speak clearly so others can understand you.
Written Comprehension — The ability to read and understand information and ideas presented in writing.

Work Activities

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Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Detailed Work Activities

All 17 displayed

Evaluate quality of food ingredients or prepared foods.
Adjust temperature controls of ovens or other heating equipment.
Load materials into production equipment.
Operate cooking, baking, or other food preparation equipment.
Inspect food products.
Measure ingredients or substances to be used in production processes.
Clean production equipment.
Maintain production or processing equipment.
Monitor equipment operation to ensure proper functioning.
Determine food production methods.
Apply protective or decorative finishes to workpieces or products.
Operate cutting equipment.
Shape clay or dough to create products.
Direct operational or production activities.
Order materials, supplies, or equipment.
Record operational or production data.
Create new recipes or food presentations.

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Work Context

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Contact With Others — 74% responded “Constant contact with others.”
Spend Time Standing — 60% responded “Continually or almost continually.”
Time Pressure — 62% responded “Every day.”
Face-to-Face Discussions — 66% responded “Every day.”
Structured versus Unstructured Work — 67% responded “A lot of freedom.”
Freedom to Make Decisions — 46% responded “A lot of freedom.”
Importance of Being Exact or Accurate — 44% responded “Very important.”
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 78% responded “Every day.”
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 62% responded “Continually or almost continually.”
Very Hot or Cold Temperatures — 69% responded “Every day.”
Work With Work Group or Team — 48% responded “Extremely important.”
Exposed to Minor Burns, Cuts, Bites, or Stings — 64% responded “Every day.”
Telephone — 46% responded “Every day.”
Impact of Decisions on Co-workers or Company Results — 36% responded “Very important results.”
Indoors, Environmentally Controlled — 64% responded “Every day.”
Responsible for Others’ Health and Safety — 42% responded “Very high responsibility.”
Spend Time Making Repetitive Motions — 44% responded “Continually or almost continually.”
Frequency of Decision Making — 48% responded “Every day.”
Coordinate or Lead Others — 37% responded “Very important.”
Deal With External Customers — 38% responded “Extremely important.”
Spend Time Walking and Running — 40% responded “Continually or almost continually.”
Duration of Typical Work Week — 59% responded “40 hours.”
Pace Determined by Speed of Equipment — 39% responded “Extremely important.”
Physical Proximity — 32% responded “Moderately close (at arm’s length).”
Responsibility for Outcomes and Results — 35% responded “High responsibility.”
Importance of Repeating Same Tasks — 34% responded “Very important.”

Job Zone

Title	Job Zone Two: Some Preparation Needed
Education	These occupations usually require a high school diploma.
Related Experience	Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training	Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
SVP Range	(4.0 to < 6.0)

Education

Percentage of Respondents	Education Level Required
58	High school diploma or equivalent
25	Less than high school diploma
9	Some college, no degree

Credentials

Interests

All 2 displayed

Interest code: RC Want to discover your interests? Take the O*NET Interest Profiler at My Next Move.

Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

Work Styles

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Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Integrity — Job requires being honest and ethical.
Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Persistence — Job requires persistence in the face of obstacles.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.

Work Values

All 3 displayed

Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.

Related Occupations

All 10 displayed

35-1012.00	First-Line Supervisors of Food Preparation and Serving Workers
35-2011.00	Cooks, Fast Food
35-2012.00	Cooks, Institution and Cafeteria
35-2014.00	Cooks, Restaurant Bright Outlook
35-3011.00	Bartenders
35-3023.00	Fast Food and Counter Workers
51-3021.00	Butchers and Meat Cutters
51-3092.00	Food Batchmakers
51-9061.00	Inspectors, Testers, Sorters, Samplers, and Weighers
53-7064.00	Packers and Packagers, Hand

This page includes information from O*NET OnLine by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA.