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Baker

A baker is a professional specialized in making bread and other baked goods. They master the art of preparing various doughs and ensure the baking process adheres to traditional or modern recipes.
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Baker

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.

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.

Working as a temporary baker

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.

Salary

A starting baker typically earns around the minimum wage. With experience and depending on the size of the business or the bakery's reputation, the salary can increase. An experienced baker or head baker can earn between €2,000 and €3,500 gross per month, with further increases possible for those running their own establishment.

Working Conditions

Hours: Bakeries open early, requiring work before dawn to ensure bread is ready by morning. This involves shifted hours and weekend work.
Environment: Work in hot, noisy workshops, handling heavy machinery and large quantities of ingredients.
Physical Demand: Intensive physical work, lifting heavy loads (sacks of flour) and standing for extended periods.

Career Prospects

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.
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