Baker: a description of the profession, responsibilities and necessary skills for work

The idea of ​​the profession of a baker in the minds of many people is vague - “does something with flour, it turns into bread and some other delicious dishes”. But work in a bakery is much more interesting and at the same time has a number of certain features. It is very important to understand what is the responsibility of the baker and what skills are needed for this work.

The baker’s main work is actually related to flour, flour products. More precisely, this specialist first of all bakes bread, and everything else is in the background for him. It should be understood that bakers work individually only in small bakeries. In any large-scale enterprises and bakeries, they constantly interact with other employees. Good professional confidently works with a wide variety of flour varieties and always knows how to use them correctly.

In a restaurant kitchen, the work of a baker is usually done by a cook. However, narrow specialization has its own benefits - it allows you to more deeply explore the area of ​​activity and achieve great success on it. It is worth considering that bakers appeared later than cooks and for a long time were in their shade. The reason is simple: only in the twentieth century there were quite a lot of people who are ready to buy pastries, and not work on it on their own. The requirements for the baking profession are quite complex, and it itself has been broken down into a number of specializations.

Despite the fact that the work is carried out in heat and dryness, intense heat and constant contact with flour are harmful to health. In small bakeries, the microclimate is better than in large bakeries, but there is microwave radiation.

This profession is definitely not suitable for the following categories of citizens:

• suffering from ailments of the heart and nervous system;
• visually impaired people;
• patients with diabetes mellitus, other hormonal disorders;
• affected by skin allergies;
• suffering from problems with the musculoskeletal system.

A pastry baker accepts raw materials, and this is not only flour, but also various additives, preservative components. This specialist checks how high-quality raw materials arrived, ensures their storage and storage. But all this is only a “prelude” to the main work - that is, the production of dough, other required additives and substances. When the dough is done, he still has to be shaped, follow the rise, bake and decorate. In sum, it turns out that the baker-confectioner is the most versatile of all his colleagues.

It is also worth clarifying that it is he who monitors the quality of semi-finished products and finished products. It depends on this person whether various defects of bread and bread products will be missed. Pastry chef at large enterprises, it prepackes finished products using machines, and in canteens and restaurants, it is packaged manually.

A slightly different matter is craft. a tandoor baker. This is a relatively simple everyday work, mainly characteristic of Asian cuisine. Tandoor workers work on making bread, for the most part they don’t have to make dough - they bring it to the object in its finished form. All that is required of the contractor is to fill the counter with fresh bread, watch how quickly it is taken apart, and, if necessary, set up new lots.

But baker-technologist - This is a specialist of a higher level. Such an employee not only bakes something on his own, but makes sure that everything is baked correctly and according to the standard, and he will have to control the freshness of everything that is sold to retail or wholesale customers. No less important is the role of the technologist in ensuring sanitary standards. It just depends on him whether the buyers will feel safe or not. One mild poisoning is enough to lose several customers, and if the story spills out into the media, even a large bakery can go broke quickly.

Another technologist controls the planned mark-up. We must not forget that bakery production is not the world of free artists, but a well-established enterprise, which should have clear economic indicators. Profit directly depends on the margin, but it is also impossible to make it very large - then the clientele will quickly begin to choose more profitable points. Technologist Baker teaches new employees the work technologies adopted in a particular place.

Ready-made production standards must also be able to be applied correctly. Technologists provide other personnel with all the required materials and place them in the right places. The baker-technologist is also involved in the certification of other employees. Certification has to be carried out monthly in the format of oral or written text, seeking to detect weak points and missing knowledge. Once a week, a baker-technologist controls the production of employees.

The baker-testovod is engaged in the preparation of dough from raw materials strictly according to the technology previously developed by other specialists. This specialist also ensures that all equipment works flawlessly, so that the supply of flour and water occurs without interruption. The dough is evaluated not only by external perception, but also by taste.The required quality is ensured by adjusting the dosage.

The baker according to the standard job description is a representative of the working staff. Only people with at least a secondary vocational education in the relevant specialty can occupy this position. Strictly mandatory skills include, of course, knowledge of the technology for producing certain culinary products. This includes the basic requirements for thermal and steam modes of baking.

Still have to learn:

• how to determine the readiness of the test for baking;
• how to evaluate the quality of finished products;
• how to adjust the duration of baking;
• factors determining the production of bread, and an accurate calculation of such factors;
• methods for determining the productivity of furnaces;
• other specifics of specific equipment;
• industry and state standards.

The basic duties of a baker are enshrined in the legislation, the charter of the organization, the job description, the internal rules. Also worker dMust fulfill current orders of directors and other managers.

Bakers, according to the job description, are engaged in the process of baking bread. The same documents prescribe how many specific main types of products should be produced during the shift. Baking will have to be cooked in large ovens with a shovel, in electrical cabinets and conveyor ovens.

Additionally, the basic responsibilities of a baker are:

• baking small pieces and diet rolls, rolls;
• notching dough pieces;
• seizure of finished products;
• sheet cleaning;
• maintenance of final proofing cabinets;
• scalp;
• hearth lubrication;
• maintaining a stable steam and thermal conditions;
• adjustment of the pace of movement of furnace conveyors;
• execution of orders of all managers;
• disinfection of equipment.

The baker must prepare the workplace for himself and maintain it in good working order. But besides duties, he has, what is also important, rights. Bakers can take initiatives to improve work, to punish other workers guilty of something. They are given the right to demand from other structural divisions of the organization and their employees all the necessary information, without which it is difficult to work. Bakers have the right to familiarize themselves with all orders and other acts of the organization that affect their work.

Moreover, there is a right of preliminary acquaintance with draft administrative decisions. There is still the right to seek help in creating the necessary conditions for full work. Other powers of the baker are the same as those of other employees, and are established in the same way as the labor code.

Baking workers respond:

• for poor performance or complete failure to perform their duties;
• for administrative, criminal and civil offenses (in accordance with the law);
• for causing the organization material damage (the limits of compensation are stipulated by law).

Job descriptions of bakers operating in electric furnaces also indicate additional responsibilities:

• placing dough pieces on sheets;
• manual cutting of blanks;
• rolling trolleys;
• laying sheets in the working chamber;
• extracting sheets from there.

In job descriptions may be specified Attracting employees to work overtime. The scope of such work should not violate the labor legislation of the Russian Federation. Sometimes misconduct for which the baker is punished is also specified. This includes all attempts to use their official functions and opportunities to obtain benefits to the detriment of the organization.

To study as a baker, planning to work at an ordinary bakery or in an ordinary city bakery, it is possible in an ordinary technical school or college. There are a number of suitable specializations:

• "Master baker";
• “Manufacturer of bakery products”;
• "A baker on a complex mechanized line."

But getting 3 or 4 bits is not the limit. Joining a high-end restaurant or making a serious career without a higher specialized education is almost impossible. It is recommended to enter higher education institutions where they train really good professionals. Such universities are in several cities:

• Moscow (University of Food Production and University of Technology and Management);
• Kemerovo (Technological University of Food Industry);
• Krasnodar (Food Institute of the Kuban Technical University);
• Saratov (Agrarian University).

Residents of Moscow can enter the College of Economics and Technology No. 22 or the College of Services No. 3. A good alternative is the Food College No. 33. In St. Petersburg, the bakers are preparing the College of Food Technology and the College of Business and Technology at St. Petersburg State University. In Kazan, the College of Small Business and Entrepreneurship provides appropriate training, and in Saratov, the Financial and Technological College at the State Agrarian University.

The baker’s work is rather complicated. Moreover, in various regions of Russia, this specialist receives approximately the same salary. Working on a standardized schedule, you can count on income of about 30 thousand rubles a month. In the Russian capital, even slightly busy employees receive 25-26 thousand rubles. In remote, inaccessible places, bakers are paid about 20,000, the same rates in single-industry towns and regional centers. But at serious industries in megacities, the income of bakery employees can rise to 45-47 thousand rubles.

A novice specialist (a student of a baker) can become a full-fledged baker quite quickly. Improving your professionalism, you can gradually become the head of a bakery or even the owner of your own enterprise. The intermediate stage between the student and the full-fledged baker is the position of assistant to the baker.

Almost all people who get jobs without experience and do not have a “cool” education that opens all doors have to go through such stages. Assistants are engaged in the same duties as the “official” bakers, but their status and level of payment is clearly lower.

You can find out how bakers are taught below.