Catering and hospitality
Lead baker
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.
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.
Typical job titles include
- Artisan baker | Bakery production supervisor | Bakery team leader | Head baker | Lead baker | Line leader | New product development technician | Specialist baker | Test baker
Knowledge, skills and behaviours (KSBs)
K1:
Technical understanding of cake making methods.
K2:
Technical understanding of biscuit making methods.
K3:
Technical understanding of sweet and savoury pastry making methods.
K4:
Technical understanding of fermented and chemically leavened dough product making methods.
K5:
The purpose of recipe specifications and consequences of non-compliance with recipe specifications.
K6:
Bakery Equipment appropriate to different processes and products.
K7:
Principles of Bakery production planning and scheduling.
K8:
Key performance indicators and how they are used to manage production and bakery performance.
K9:
Production methods and processes: monitoring, checks, equipment setting.
K10:
Principles of continuous improvement.
K11:
Importance of training a bakery team.
K12:
Principles of team working.
K13:
Principles of organoleptic testing to measure the quality of products.
K14:
Principles for benchmarking products.
K15:
Principles of route cause analysis and preventative action.
K16:
Productive use, care and preventative maintenance of bakery equipment and technology.
K17:
The principles of food safety supervision for bakery.
K18:
Principles of stock control and inventory management.
K19:
Health and safety legislation.
K20:
Food safety legislation.
K21:
Environmental legislation, waste management, and pest control principles in bakeries.
K22:
Principles of handling feedback and complaints.
K23:
Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper.
K24:
Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process.
K25:
Scientific principles of fermentation and sourdough microbiology.
K26:
Importance of food labelling legislation, and the legal consequences of non-compliance.
K27:
Bakery trends and implications of seasonality.
K28:
Principles of bakery profitability.
K29:
Sales and promotion models for different media including social and digital.
K30:
Technical understanding of couverture chocolate.
Technical Educational Products
- ST1349: Lead baker (Level 3) Approved for delivery
- Reference:
- OCC1349
- Status:
Approved occupation
- Average (median) salary:
- £22,895 per year
- SOC 2020 code:
- 5432 Bakers and flour confectioners
- SOC 2020 sub unit groups:
- 5432/01 Bakers (excludes food process bakery workers and textile manufacturing)
S1:
Produce refined cake products using complex techniques.
S2:
Produce refined biscuit products using complex techniques.
S3:
Produce refined sweet and savoury pastry products using complex techniques.
S4:
Produce refined fermented and chemically leavened dough product using complex techniques.
S5:
Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.
S6:
Apply refined finishing techniques.
S7:
Contribute to production planning to meet demand.
S8:
Monitor the efficiency of productivity.
S9:
Manage preparation, baking, and finishing techniques.
S10:
Contribute to the development of operating procedures and continual improvement activity.
S11:
Provide guidance or training to colleagues.
S12:
Communicate with colleagues and stakeholders visually and verbally.
S13:
Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.
S14:
Contribute to the development, improvement and adaptation of products.
S15:
Interpret quality information and data to identify and rectify real time errors during production.
S16:
Identify and resolve issues with bakery equipment and technology.
S17:
Plan the ordering of stock and materials in line with production demand.
S18:
Manage the rotation and safe storage of stock and materials in line with production demand.
S19:
Monitor compliance with food safety, health and safety at work, and environmental legislation.
S20:
Measure and monitor product yield efficiency and waste minimisation.
S21:
Assist in the resolution of feedback and complaints and implement changes for improvement.
Technical Educational Products
- ST1349: Lead baker (Level 3) Approved for delivery
- Reference:
- OCC1349
- Status:
- Approved occupation
- Average (median) salary:
- £22,895 per year
- SOC 2020 code:
- 5432 Bakers and flour confectioners
- SOC 2020 sub unit groups:
- 5432/01 Bakers (excludes food process bakery workers and textile manufacturing)
B1:
Prioritises and promotes health and safety and food safety.
B2:
Accountable for own actions and actions of team.
B3:
Maintains a customer focus.
B4:
Positive and adaptable in approach to new demands and situations.
B5:
Leads a team effectively.
B6:
Committed to maintaining knowledge of current industry best practices.
Technical Educational Products
- ST1349: Lead baker (Level 3) Approved for delivery
- Reference:
- OCC1349
- Status:
- Approved occupation
- Average (median) salary:
- £22,895 per year
- SOC 2020 code:
- 5432 Bakers and flour confectioners
- SOC 2020 sub unit groups:
- 5432/01 Bakers (excludes food process bakery workers and textile manufacturing)
