APPROVE:
[Job title]
_______________________________
_______________________________
[Name of company]
_______________________________
_______________________/[FULL NAME.]/
"______" _______________ 20___
JOB DESCRIPTION
Baker of the 3rd category
1. General Provisions
1.1. This job description defines and regulates the powers, functional and official duties, rights and responsibility of the 3rd category baker [Name of the organization in the genitive case] (hereinafter referred to as the Company).
1.2. The baker of the 3rd category is appointed to the post and dismissed from the post in the established current labor law by order of the head of the Company.
1.3. The baker of the 3rd category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.
1.4. A person who has a vocational education, relevant training and at least 1 year of work experience in the specialty is appointed to the position of a baker of the 3rd category.
1.5. In practice, a baker of the 3rd category should be guided by:
- local acts and organizational and administrative documents of the Company;
- internal work schedule;
- rules of labor protection and safety, ensuring industrial sanitation and fire protection;
- instructions, orders, decisions and instructions of the immediate supervisor;
- this job description.
1.6. The baker of the 3rd category must know:
- technological processes for the production of bakery and farinaceous confectionery products, the parameters of the temperature and steam regimes of their baking, methods for laying out products on the floor, sheets;
- methods for determining the readiness of dough pieces for baking and quality finished products;
- methods for regulating the duration of baking bakery and floury confectionery products, moistening the baking chamber;
- factors affecting the yield of bread, and methods for their calculation;
- oven performance;
- device, principle of operation and rules of operation of the serviced equipment;
- requirements, state standards for produced bakery and farinaceous confectionery products.
1.7. During the period of temporary absence of a baker of the 3rd category, his duties are assigned to [name of the position of the deputy].
2. Job responsibilities
The 3rd category baker performs the following labor functions:
2.1. Maintaining the technological process of baking up to 3 tons of bread per shift, or up to 2 tons of bakery products, or up to 1 ton of crackers and lamb products.
2.2. Conducting the process of baking floury confectionery products on non-mechanized ovens or on one or two mechanized conveyor ovens, in one or two electrical cabinets.
2.3. Laying dough pieces on shovels, sheets, cassettes, molds.
2.4. Landing dough pieces on the hearth (or cradle) of the oven.
2.5. Drying crackers in drying chambers and ovens.
2.6. A selection of finished products from furnaces and chambers.
2.7. Control of temperature and steam regimes of baking and drying chambers.
2.8. Regulation of the movement of the oven conveyor and the operation of mechanisms for planting, sampling and spraying bread.
2.9. Determining the readiness of dough pieces for baking.
2.10. Packing products into containers.
2.11. When planting dough pieces in the oven for the production of rye bread, maintenance of the dough divider and control of the dough proofing process.
2.12. In production:
- molded bread - knocking out of molds;
- piece and small-piece products - notching by hand or by machine, dough lubrication;
- bagel products - drying of scalded test rings;
- pies-roasting or baking;
- rusk products - loading of drying chambers with trolleys, oven-sheets, cassettes with semi-finished products.
2.13. With a small amount of work, performing operations for preparing flour for production, kneading and shaping the dough.
2.14. When baking products in flame ovens, monitoring, monitoring the operation of the furnace, preparing the baking chamber for baking.
2.15. In bakeries equipped with electric ovens:
- laying out test pieces on sheets, weighing them, manual notching;
- rolling up trolleys, stacking sheets in proofing and baking chambers, rolling out trolleys from the chambers;
- monitoring the mode of proofing and baking;
- rejection and stacking of finished products in trays.
In case of official necessity, a baker of the 3rd category may be involved in the performance of his official duties overtime, in the manner prescribed by law.
3. Rights
The baker of the 3rd category has the right:
3.1. Get acquainted with the draft decisions of the management of the enterprise relating to its activities.
3.2. Submit proposals for the management to improve the work related to the responsibilities provided for in this job description.
3.3. Notify the immediate supervisor of any deficiencies identified in the course of the performance of their duties in production activities enterprise (its structural subdivisions) and make proposals for their elimination.
3.4. Request personally or on behalf of the immediate supervisor from the heads of enterprise departments and specialists information and documents necessary for the performance of their duties.
3.5. Involve specialists from all (separate) structural divisions of the Company in solving the tasks assigned to him (if it is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).
3.6. Require the management of the enterprise to assist in the performance of their duties and rights.
4. Responsibility and performance evaluation
4.1. The baker of the 3rd category bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation - and criminal) responsibility for:
4.1.1. Non-fulfillment or improper fulfillment of official instructions of the immediate supervisor.
4.1.2. Failure or improper performance of labor functions and the tasks assigned to him.
4.1.3. Unlawful use of the granted official powers, as well as their use for personal purposes.
4.1.4. Inaccurate information about the status of the work entrusted to him.
4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire and other rules that pose a threat to the activities of the enterprise and its employees.
4.1.6. Failure to enforce labor discipline.
4.2. Evaluation of the work of a baker of the 3rd category is carried out:
4.2.1. Direct supervisor - regularly, in the course of the daily implementation by the employee of his labor functions.
4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on the documented results of work for the evaluation period.
4.3. The main criterion for evaluating the work of a 3rd category baker is the quality, completeness and timeliness of his performance of the tasks provided for by this instruction.
5. Working conditions
5.1. The mode of operation of a 3rd category baker is determined in accordance with the internal labor regulations established by the Company.
5.2. In connection with the production need, the baker of the 3rd category is obliged to travel to business trips(including local values).
Acquainted with the instruction ___________ / ____________ / "____" _______ 20__
The tasks of the pastry baker include receiving raw materials (flour, food additives, preservatives, etc.), checking their quality and storing them in appropriate storage facilities or other appropriate premises. The main job of a pastry baker is to make dough in accordance with a recipe, which is preceded by the preparation of different types of flour, as well as other necessary components and additives (raisins, nuts, apples, berries, jam, etc.). The finished dough is shaped, allowed to rise, and then baked. Confectionery products often also have to be decorated. The pastry baker also checks the quality of semi-finished products and finished products in order to detect possible defects and diseases of the bread. He is engaged in packaging / packaging of finished products (in a large production - often using machines) and, if necessary, stores and issues them trading network. In the profession of a baker-confectioner, in accordance with the content of the work, two directions can be distinguished. The baker bakes bread, rolls and sepiks, pies, pretzels and wickerwork. In addition, he also makes semi-finished products - pizza and cake bases, baskets, dough, etc. The confectioner is engaged in the manufacture of cakes, pastries, biscuits, muffins, cookies, fillings, coatings and decorations.
Must know
The baker-confectioner must know the assortment, quality, nutritional value and the use of raw materials. He must be able to make dough from wheat and rye flour or from a mixture of them (crumb and shortbread dough, biscuit, custard, puff and yeast dough, dough for air and dough for gingerbread cookies (pyparkook). He must also be able to make various fillings, coatings and decorations.Undoubtedly, it will be important to know the equipment and means of labor necessary for work.A pastry baker must be able to determine the quality of semi-finished products and finished products, know the principles of healthy eating and own professional terminology.He must know and comply with the requirements of occupational health and safety.It can be important be able to communicate with customers - bakers and confectioners working in confectioneries, supermarkets and other service enterprises have to communicate with customers.
Professionally important qualities
- ability to concentrate;
- the ability to endure physical and moral stress;
- hand skills;
- Creative skills;
- diligence.
Medical contraindications
- infectious diseases;
- dysfunction of the musculoskeletal system;
- mental illness;
- diseases associated with loss of consciousness;
- varicose veins;
- diseases of the gastrointestinal tract.
Ways to get a profession
Average professional education.
Related professions
Cook, confectioner.
Baker- bakery specialist bakery products. The profession is suitable for those who are interested in labor and farming (see the choice of profession for interest in school subjects).
Features of the profession
The baker bakes different types of bread, loaves, rolls, rolls, cheesecakes, etc. Bakery products differ from confectionery products by the ratio of flour, sugar and other additives. In bread and rolls, flour should be at least half. He formulates or uses approved recipes, selects the raw materials (flour, additives, etc.), shapes the future rolls (on his own or by laying them out in molds), and then bakes them in the oven. Large bakeries are equipped with equipment that facilitates the work with large volumes. For example, machines for kneading and cutting dough, conveyors.
The baker loads the raw materials, starts the equipment and monitors the process. In particular, it controls the exposure of the dough, the layout of the forms before planting in the oven, determines the readiness of the bread in the oven. An experienced baker can determine a lot by touch and by eye. Some operations cannot be mechanized. For example, you have to weave braids from dough or apply notches manually without stopping the conveyor.
The professional level and range of duties of a baker is determined by the qualification and rank assigned to him. There are only 6 digits. For example, the qualification "master baker" means 4-6 digits. "Baker of the complex-mechanized line" - 5 category, "baker" - 3.4 categories, "confectioner" - 3.4 categories, "dough molder" - 3.4 categories, "engineer production line molding of bread products "- 4th category, etc.
The disadvantages of the profession include working on your feet, constant contact with flour, spices, heat from the oven, microwave radiation, etc.
Possible occupational diseases: allergy, bronchial asthma, conjunctivitis and rhinitis caused by permanent job with spices, flour, yeast fungus, cataracts and cardiovascular diseases (in case of constant infrared radiation), "grain irritations" (after contact with contaminated vanilla and coconut powders), varicose veins.
Workplace
Bakers work at bakeries, in small bakeries, at enterprises Catering as a baker, a baker of a complex-mechanized line.
The baker can organize his own business for baking bread.
Salary as of 20.02.2020
Russia 20000—60000 ₽
Moscow 33000—60690 ₽
Important qualities
A baker needs physical endurance, a keen sense of smell and taste sensitivity, precise coordination of hand movements, a three-dimensional eye, memory for images, observation, and neatness. Health. Work is not recommended for people with diseases of the cardiovascular system, respiratory organs, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes mellitus), skin allergies and eczema of the hands, chronic infectious diseases, visual defects.
Knowledge and skills
The baker must know the production technology, material consumption rates and the recipe of bakery products. Ability to operate bakery equipment.
Where to study to be a baker
Baker in modern production can be called differently, depending on the qualifications assigned and the level of education.
Initial Vocational Education (VET)
Occupation Bakery maker
Qualifications: “baker”, “confectioner”, “yeast grower”, “doughmaker”, “dough moulder”, “dough cutting machine driver”, “machinist of a production line for molding bread products”, “operator of a bulk storage of raw materials”.
Profession "Baker-master"
Qualifications: "Baker-master", "Baker of a complex mechanized line"
Secondary vocational education (SVE)
Specialty "Technology of bread, confectionery and pasta»
Qualification - technician.
General provisions
ways to regulate the duration of baking, humidity of the baking chamber;
factors that affect the yield of bread and methods for their calculation ;
furnace performance standards;
structure, principle of operation and rules of operation of the serviced equipment;
3.2 Internal documents:
Charter of the enterprise, Orders and instructions of the director of the enterprise (head of the pasta production department); Regulations on the pasta production department, Job description baker, internal labor regulations.
Job Responsibilities of a Baker4.1. Leads technological process baking up to 3 tons of bread per change or up to 2 tons of bakery products, or up to 1 ton of crackers or lamb products; baking flour and confectionery products in non-mechanized ovens or in one or two mechanized conveyor ovens.
4.2. Stacks dough pieces on shovels, letters, cassettes, forms.
4.3. Places dough pieces on the hearth (or tubes) of the oven.
4.4. Dry crackers in drying chambers and ovens.
4.5. chooses finished goods from furnaces and chambers.
4.6. Controls the temperature and steam conditions of the baking and drying chambers.
4.7. Regulates the movement of the oven conveyor and the operation of the mechanisms for planting, picking and moistening the bread.
4.8. Determines the readiness of dough pieces for baking. Stacks products in containers, on trolleys, conveyors.
4.9. During the planting of dough pieces in the oven for the production of rye bread, he serves the dough divider and controls the dough aging process.
4.10. In the case of the production of molded bread - it knocks out of the molds; artificial and small-piece products - cuts manually or by machine, lubricates the dough; lamb products - dries scalded test rings; pies - fry or bake; in the case of the production of crackers, loads drying chambers trolleys, ovens - letters, cassettes with semi-finished products.
4.11. In the case of a small amount of work, it performs the operations of preparing flour for production, kneading and shaping the dough.
4.12. During the baking of products in flame ovens, he observes, controls the operation of the furnace, prepares the baking chamber for baking.
4.13. In bakeries equipped with electric ovens, he lays out dough pieces into letters, weighs them, cuts them manually; rolls up the trolleys, stacks the letters in the standing and baking chambers, rolls the trolleys out of the chambers; monitors the mode of aging and baking; rejects and stacks finished products in trays.
Baker's rightsThe baker has the right:
5.1. Familiarize yourself with the draft decisions of the management of the enterprise relating to its activities.
5.2. Submit proposals for improvement of the work related to the responsibilities provided for in this instruction for consideration by the management.
5.3. Within the limits of his competence, report to his immediate supervisor about all the shortcomings identified in the course of his activities and make proposals for their elimination.
5.4. To request personally or on behalf of his/her immediate supervisor from the heads of departments of the enterprise and specialists information and documents necessary for the performance of their duties.
5.5. Require the management of the enterprise to assist in the performance of their duties and rights.
Responsibility of the bakerThe baker answers:
6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.
6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage- within the limits determined by the current labor and civil legislation of Ukraine.
Working conditionsbakerThe baker's working hours are determined in accordance with the Internal Labor Regulations established at the enterprise.
Terms of paymentThe terms of remuneration of the baker are determined in accordance with the Regulations on remuneration of personnel.
9 Final provisions
This Job Description is made in two copies, one of which is kept by the Company, the other by the employee.
Tasks, Responsibilities, Rights and Responsibilities can be specified in accordance with the change in the Structure, Tasks and Functions structural unit and workplace.
Changes and additions to this Job Description are made by order of the General Director of the enterprise.
1.1. The master baker is a worker and reports directly
_____________________________________.
(name of the position of the head)
1.2. A master baker accepts a person who has ___________________
(primary/secondary)
professional education, ____________________________________________,
(no work experience requirement)
work experience of at least 1, 2, etc. years)
______________________________.
(other requirements of the employer)
1.3. The master baker must know:
Regulatory legal documents, acts of technical regulation for public catering services, for public catering products;
Varieties of flour;
Types of additional raw materials for bakery production;
standards, specifications for raw materials and finished products;
Recipe for all varieties and types of manufactured bakery products;
Organoleptic methods for assessing the quality of raw materials used, semi-finished products, bakery products, their storage conditions;
Rules for molding products from various kinds test;
Rules for determining the readiness of dough pieces during baking and assessing the quality of baked products;
Output standards for finished products;
Factors affecting upek;
Cooling modes for baked products;
Ways of preparing dishes and equipment for baking and rules for caring for them;
Methods of conducting control and regulation of the technological process for the production of bakery products at all stages of production;
Arrangement and rules for the operation of the equipment of the serviced area;
professional terminology;
Norms and standards of professional ethics;
Fire safety rules;
Sanitary norms and rules, rules of personal hygiene and workplace hygiene;
Rules for the use of personal protective equipment;
Basics of labor legislation;
Internal labor regulations;
- ____________________________________________________________________.
(types, names and details of other acts and documents)
2. Responsibilities
2.1. Before the start of the working day (shift), the master baker:
1) gets acquainted with the procedure for performing work, clarifies with the immediate supervisor the features of the organization of the working day (ordinary day, special service, etc.);
2) puts on special clothing, shoes, leads to the proper condition of the hairstyle;
3) receives the necessary supplies (inventory, devices, etc.);
4) draws up applications for products and semi-finished products;
5) receives from the pantry the necessary food raw materials, semi-finished products;
6) prepares the necessary inventory, devices, checks their serviceability;
(other duties)
2.2. In the process of work, the master baker:
1) performs the work for which he has been instructed and approved;
2) uses overalls, footwear, other personal protective equipment;
3) receives instructions from the immediate supervisor on the performance of the task, safe techniques and methods of performing work;
4) observes the rules for the use of devices and tools, methods and techniques for the safe performance of work;
5) immediately notify the immediate supervisor of all shortcomings found during work;
6) complies with the requirements of sanitation, rules of personal hygiene and workplace hygiene;
7) ___________________________________________________________________.
(other duties)
2.3. During the working day (shift) the master baker:
2.3.1. 4th category:
with production per shift ____________________________________________________________
(over 3 to 7 tons of bread / up to 5 tons of mixed assortment
bakery products / up to 2 tons of bakery products / up to 700 kg of crackers or
lamb products / up to 400 kg of gingerbread products)
2) monitors the operation of the equipment of mechanized and automated lines of the serviced area;
3) monitors compliance with the planned output of finished products, the fulfillment by the serviced site of the task in terms of the quantity, assortment and quality of products at all stages of production according to the readings of instrumentation, analysis results and the organoleptic method of evaluation;
4) takes measures to prevent and eliminate the causes of deviations from the norms of the technological regime, to eliminate malfunctions in the operation of the serviced equipment;
5) calculates the amount of demand for raw materials and the output of finished products;
6) accepts and delivers raw materials, semi-finished products and finished products;
7) ___________________________________________________________________.
(other duties)
2.3.2. 5th category:
1) leads the technological process for the production of bakery products
___________________________________________________________________________
(with production per shift of over 7 tons of bread / over 5 tons of mixed assortment
___________________________________________________________________________
bakery products / over 2 tons of bakery products / over 700 kg of rusk or
___________________________________________________________________________
lamb products / over 400 kg of gingerbread products;
___________________________________________________________________________
in the conduct of the technological process for the production of bakery products
___________________________________________________________________________
at enterprises equipped with tender ovens and torches, regardless
__________________________________________________________________________;
on their performance)
2) performs the duties specified in subparagraphs 1 - 6 of paragraph 2.3.1
this instruction;
(other duties)
2.3.3. 6th category:
1) conducts the technological process for the production of bakery products at enterprises equipped with bulk storage of raw materials, dough preparation units and continuous units, complex mechanized lines, tunnel ovens, in the production of small-piece confectionery products over 1.5 tons per shift with an expanded range of over 10 names;
2) performs the duties specified in subparagraphs 1 - 6 of paragraph 2.3.1 of this instruction;
3) ___________________________________________________________________.
(other duties)
2.4. At the end of the working day (shift), the master baker:
1) prepares workplace, tools, inventory to the next
working day;
2) ________________ for storage of unused raw materials, semi-finished products,
(places/leases)
unsold finished products;
3) takes off special clothes, shoes, puts them in storage;
4) submits the established reporting;
5) ___________________________________________________________________.
(other duties)
2.5. The master baker is obliged to inform ___________________________________
(Job title
leader)
about an increase in temperature during the working day, the appearance of signs
gastrointestinal and other infectious diseases, suppuration, cuts,
burns, as well as all cases of intestinal infections.
2.6. _________________________________________________________________.
(other duties)
3. Rights
In the performance of his duties, the master baker has labor rights stipulated by the concluded with the employee employment contract, Internal labor regulations, local regulations, the Labor Code of the Russian Federation and other acts of labor legislation.
4. Responsibility
4.1. The master baker is subject to disciplinary liability in accordance with Article 192 Labor Code RF for improper performance due to his fault of the duties listed in this instruction.
4.2. The master baker carries liability for ensuring the safety of the inventory items entrusted to him.
4.3. The master baker for committing offenses in the course of his activities, depending on their nature and consequences, is brought to civil, administrative and criminal liability in the manner prescribed by law.
4.4. ___________________________________________________________________.
5. Final provisions
5.1. This manual has been developed on the basis of
Tariff and qualification characteristics of the profession "Baker-master. 4th - 6th
categories" (section "Bakery and pasta production" of the Unified
tariff-qualification guide, issue N 51, approved
Decree of the Ministry of Labor of Russia dated 05.03.2004 N 30) taking into account GOST R
50935-2007 "Services of public catering. Requirements for personnel",
_______________________________________.
(details of other acts and documents)
5.2. Familiarization of the employee with this instruction is carried out at
employment (before signing the employment contract).
The fact of familiarization of the employee with this instruction is confirmed
___________________________________________________________________________
(handwritten on the familiarization sheet, which is an integral part of
___________________________________________________________________________
this manual (in the instruction book); in copy
__________________________________________________________________________.
instructions kept by the employer; other way)
5.3. ___________________________________________________________________.