Bakers, Pastry And Pasta-Cooks, And Confectionery Makers
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Tasks & Responsibilities
Making bread, buns, cakes, biscuits, pastries, pies and other flour products;
Making handmade confectionery from mixtures of sugar, chocolate and other ingredients with the help of tools and some machines;
Checking the quality of raw materials to ensure that standards and specifications are met;
Checking the cleanliness of equipment and operation of the premises before the production process to ensure compliance with occupational health and safety regulations;
Monitoring the oven temperature and product appearance to determine baking times; and
Performing related tasks.
What are the skills required?
Skills, knowledege and abilities that are essential to carry out a task with determined results. Skills can often be divided into domain-general and domain-specific skills.
Food preparation preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results.
Able to speak Bahasa Malaysia
Able to speak English
Able to speak Mandarin
Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat.
Japanese (, Nihongo, [ihoo] or [ihoo]) is an East Asian language spoken by about 125 million speakers, primarily in Japan, where it is the national language.
The Korean language (/, see below) is the official and national language of both Koreas: the Democratic People's Republic of Korea (North Korea) and the Republic of Korea (South Korea), with different standardized official forms used in each territory.
Field of Study Required
Field of study consists of a broad area of academic and skills qualifications that come under a similar branch of subject knowledge. In addition, courses offered under each field of study require similar academic entry requirements.
Food processing is the study of processing and packaging of food and beverages, and the equipment and procedures used in the production and distribution of foods.