Lead baker
Catering and hospitality
Level 3 -
Plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products.
Reference: OCC1349
Status:
Technical Education Products
Employers involved in creating the standard:
Fullers Bakery, Gearys Bakeries, Morrisons, Lesaffre, AB Mauri UK & Ireland, British Bakels, Heygates, The Bread Factory, Burns the Bread, NSA Food & Drink
Summary
This occupation is found in the craft and production bakery sector or the new product development departments of bakery ingredient suppliers. The occupation may also be found in certain hospitality sectors eg large fine dining kitchens. Work may be carried out in craft bakeries, large and small, factory-scale production bakeries, hotels, hospitals, and prison kitchens where bakery products are made on site, in ingredient supplier and commercial test bakeries.
The broad purpose of the occupation is to plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products. They will have knowledge of the recipe makeup, complex processing methods and processing equipment as well as a strong knowledge of specialised ingredients, and the principles of product improvement or new product development. Depending on the size and scope of operation a Lead Baker may have responsibility for a section or department. Within an NPD role may be Lead Test Baker.
In their daily work, an employee in this occupation interacts with their bakery team including senior managers and internal auditors. They would report to a section/department head, production manager, bakery manager or even an external proprietor depending on scale. In NPD the Lead Baker would be responsible to the department manager. External contacts may include suppliers, auditors and customers.
An employee in this occupation will be responsible for ensuring products are food and hygiene safe and of the required quality. They would also need to ensure compliance in all areas of health and safety, food safety and business rules. A Lead Baker will have knowledge and skills associated with team leadership and a full understanding of the principles of product costing and productivity measurement. They must work to deadlines and financial targets. Their expertise would see them contribute to NPD, line and process improvements and team development. Progression pathway could lead through to production management, NPD test bakery leader, bakery technologist or bakery management.
Employers involved in creating the standard:
Fullers Bakery, Gearys Bakeries, Morrisons, Lesaffre, AB Mauri UK & Ireland, British Bakels, Heygates, The Bread Factory, Burns the Bread, NSA Food & Drink
Typical job titles include:
Keywords:
Knowledge, skills and behaviours (KSBs)
Duties
Duty D1
Plan, manage, produce and finish bakery products to quality and product specifications.
Duty D2
Train and develop bakery team.
Duty D3
Monitor quality assurance.
Duty D4
Manage the safe, responsible, accurate, and productive use of bakery equipment and technology.
Duty D5
Ensure that the correct ingredients and materials are available in line with production demand.
Duty D6
Ensure adherence to bakery operations compliance systems.
Duty D7
Contribute to investigation and resolution of internal and external feedback and complaints.
Duty D8
Ensure appropriate presentation and packaging of bakery products in line with workplace specifications and labelling legislation.
Duty D9
Contribute to decisions about bakery sales and promotion strategies.
Duty D10
Undertake comparison testing of bakery ingredient and processing.
Occupational Progression
This occupational progression map shows technical occupations that have transferable knowledge and skills.
In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.
It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.
Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.
Technical Occupations
Levels 2-3
Higher Technical Occupations
Levels 4-5
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Levels 6-7
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Catering and hospitality