Baker*** -ANZSCO : 351111

UNIT GROUP 3511: BAKERS AND PASTRYCOOKS

Description: Prepare and bake bread loaves and rolls, buns, level cakes, biscuits and pastry goods.

Skill Level: Most occupations in this unit group level of skill commensurate with the qualifications and experience outlined below.

– In Australia:

AQF Certificate III including at least two years ofon-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

– In New Zealand:

NZ Register Level 4 qualification (ANZSCO Skill Level 3)

At least three years of relevant experience may substitutefor the formal qualifications listed above. In some instances relevantexperience and/or on-the-job training may be required in addition to the formalqualification.

Tasks

• checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations

• checking the quality of raw materials and weighing ingredients

• kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods

• preparing pastry fillings

• monitoring oven temperatures and product appearance to determine baking times

• coordinating the forming, loading, baking, unloading,de-panning and cooling of batches of bread, rolls and pastry products

• glazing buns and pastries, and decorating cakes with cream and icing

• operating machines which roll and mould dough and cutbiscuits

• emptying, cleaning and greasing baking trays, tins and other cooking equipment

A caveat is in place for this occupation which excludes any of the following positions: 

related to mass or standardised production, including positions based in a franchise or factory, as opposed to specialist production; 

that involve full or partial production of food product for distribution to another location; 

that predominantly involve the use of pre-prepared food product from another location. 

This caveat is designed to ensure that in the context of this occupation, the subclass 457 programme continues to be used for skilled baker positions only – that is, positions where the nominee is involved in preparing and baking bread products from scratch, as opposed to simply heating/cooking pre-prepared products or operating and/or cleaning baking machinery. 

The standard subclass 457 programme is not considered appropriate to fill lower skilled positions within the hospitality industry, such as Food Trades Assistants NEC (ANZSCO 851299) or Kitchenhand (ANZSCO 851311), which are not on the relevant legislative instrument and should be able to be sourced from the local labour market. Positions covered by the caveat are likely to involve factory positions that are involved in cooking standardised bread products, or positions based in a franchise where the nominee is involved in heating/cooking products that have been prepared at another location. 

Where the nominated position is based in a franchise or factory, officers should confirm that this caveat does not apply by assessing the role that the nominee will undertake. In other locations, under policy, additional assessment would usually only be warranted where the officer has concerns that a significant amount of the nominee’s time will be spent on routine support tasks in a food service environment (e.g. preparing ingredients, cleaning equipment, removing cooked food from ovens), rather than preparing and baking bread products.

Other occupations in this Unit Group

351112 – Pastrycook