# Tasks & work activities — pastry chef

Source: O*NET 30.3, occupation 51-3011.00 (Bakers).

## Task statements

- **[Core]** Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- **[Core]** Set oven temperatures, and place items into hot ovens for baking.
- **[Core]** Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
- **[Core]** Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
- **[Core]** Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
- **[Core]** Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
- **[Core]** Check the quality of raw materials to ensure that standards and specifications are met.
- **[Core]** Adapt the quantity of ingredients to match the amount of items to be baked.
- **[Core]** Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
- **[Core]** Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
- **[Core]** Decorate baked goods, such as cakes or pastries.
- **[Core]** Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
- **[Core]** Prepare or maintain inventory or production records.
- **[Core]** Direct or coordinate bakery deliveries.
- **[Core]** Order or receive supplies or equipment.
- **[Core]** Check products for quality, and identify damaged or expired goods.
- **[Supplemental]** Operate slicing or wrapping machines.
- **[Supplemental]** Develop new recipes for baked goods.

## Detailed work activities

- Adjust temperature controls of ovens or other heating equipment.
- Apply protective or decorative finishes to workpieces or products.
- Clean production equipment.
- Create new recipes or food presentations.
- Determine food production methods.
- Direct operational or production activities.
- Evaluate quality of food ingredients or prepared foods.
- Inspect food products.
- Load materials into production equipment.
- Maintain production or processing equipment.
- Measure ingredients or substances to be used in production processes.
- Monitor equipment operation to ensure proper functioning.
- Operate cooking, baking, or other food preparation equipment.
- Operate cutting equipment.
- Order materials, supplies, or equipment.
- Record operational or production data.
- Shape clay or dough to create products.