An employee in this class is responsible for mixing and baking breads, and pastries in an institution following a prepared menu.
Direction is received from either the chief cook or a dietitian.
Supervises and participates in the preparation of doughs and the baking of bread, rolls, biscuits, cakes, pastries and other desserts. Prepares filling for desserts and pastries. Estimates bakery needs, and requisitions and maintains adequate supplies for operations. Keeps the bakery clean and the equipment in good working order. Performs adjustments in baking formulas.