The Baker is usually responsible for the total running of the store front as well as baking of products that are to be sold to the customers.
- The Baker has responsibilities that are geared towards their position in the bakery.
- The Baker maybe in charge of decorating, pastry’s, baking, cleaning, donut making, breads, and bagels as examples.
- All Baker’s are responsible for good customer service.
- All Baker’s are responsible to make good quality products.
- A specialized Baker must attend a school for Baker’s in order to work in a bakery.
The head Baker maintains exceptional customer service, promotes sales, and supervises the sales and cleaning staff along with the other departments. The head Baker must train the sales staff and dishwashers. Cleanliness is one of the major parts of running a bakery. The head Baker is in charge of the cash register and all matters of security. The head Baker sees that the bakery meets the health department compliances. The appearance of the bakery is very important and that is why the head Baker checks out all the baked goods and displays them in a manner that is tempting for their customers. The head Baker must have charge over quality control, product rotation, and stocking product age dated. The head Baker must also take charge of complaints and refunds.
A bakery normally has a Decorating Manager Baker who is in charge of decorating of all the pastries. The Decorating Manager Baker ensures timely and efficient completion of all local decorated and pastry items. The Decorating Manager Baker assigns work duties to all the personnel in the decorating department. The training of new decorators is part of the Decorating Manager Baker. Specialty items like wedding cakes, petiti, etc. are usually done by the Decorating Manager Baker.
The Production Baker Manager is usually in charge of all baked, fried, and cooked items. The Production Baker keeps the production staff aware that customer satisfaction is a must and that baked goods must be completed in a timely manner. The Production Baker is in charge of quality control on all non-decorated products. The Production Baker enforces stock rotation both in the showcase and in the freezers. Baked goods are always on a time date control. It is imperative that customers get products baked fresh daily or if they are getting some of yesterday’s goods they are aware of this and the items are marked down. The Production Baker trains all bakers in the use of equipment like donut fryers etc. The Production area must be kept clean and neat. The Production Baker assists with disciplinary reports as needed within the department. Also the inventory of baking goods and ordering are the responsibility of the Production Baker. The Production Manager must keep a list of stales so they know how much is lost and can eliminate over baking.
The Sales Baker is in charge of the front end maintaining exceptional customer service. They are in charge of supervising the general sales staff. The Sales Baker knows how to properly handle all baked goods for packaging and presenting it to the customer. The Sales Baker may also deliver items like the wedding cake and set it up properly for the customer. The responsibility of the Sales Baker range from front end counter to assisting with reports and packaging of baked goods and can vary from day to day. The Sales Baker needs to be able to handle telephone orders making sure that they get the proper information to pass on to the Production Baker.
There are a few other Baker positions that take place during the operation of the bakery. For instances there is the icing position that particular Bakers take charge of making sure that all items are properly frosted. The frosting is made up by Bakers in accordance with the need for thickness, sugar frees etc. It takes a professional Baker to know how to make good frostings to ice pastries and cakes. The pastry assembly position held by a Baker is in charge of sorting pastry area orders out at start of day. The Pastry Baker prepares all pastries, dessert cakes, pies and chocolates in a special order for the customers. The other Bakers who work in the bakery assist the Bakers who are managers and they get their internship by working in the different departments learning the skill and trade of being a “Baker.”
Food Production- The Baker needs knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage techniques.
Production and Processing- The Baker needs 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- The Baker needs 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.
Administration and Management- The Baker needs 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.
Mathematics- The Baker needs knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.