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Baker
A baker is a craftsman who specializes in making bread, Viennese pastries and other bakery products.
Missions: Baker
This job is crucial in the temping business, as it enables us to meet temporary needs, particularly during peaks in activity or to replace an employee on leave, thus guaranteeing continuity of production.
The baker starts his day very early to prepare the dough needed to produce breads, baguettes and viennoiseries. He follows the traditional or specific recipes of the establishment, mixes the ingredients, kneads the dough and lets it rest for fermentation. Then he shapes the dough pieces and puts them in the oven at the right temperature for perfect baking. The Baker supervises the baking process to ensure that the products are golden brown and crisp. He can also prepare special products, such as gluten-free bread, special seeded breads, or regional products. Once the products are baked, they are displayed for sale. In addition to production, the Baker is responsible for the upkeep of his equipment and work area, in compliance with hygiene and food safety standards. Lastly, he or she may be involved in managing raw material inventories and ordering new supplies to ensure continuous production.
Researched profile
- Passion for the trade and a taste for manual work
- Precision and rigor in following recipes and cooking times
- Ability to work very early in the morning or on shifts
- Ability to work as part of a team and integrate quickly into a new environment
Skills and training
The job of baker generally requires a CAP (vocational training certificate) in baking, a Bac Pro (vocational training certificate) in baking and pastry-making, or a BP (vocational training certificate) in baking. A first experience in a bakery is often essential to master the various production techniques.
The baker can progress to the position of Head Baker, Production Manager or open his or her own bakery. With experience, they can also specialize in specific areas, such as organic bakery, luxury viennoiserie, or training baker apprentices.
As a temporary baker, you can work in a variety of bakeries, both small-scale and industrial. This diversity enables you to discover different working methods and develop your skills in a variety of environments. Temporary work also allows you to adapt to peaks in activity, such as the festive season, while acquiring a rich and varied experience. For those who enjoy taking on new challenges, temping is an excellent way of testing out different establishments and expanding your professional network before committing to a permanent position.
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