Baking operator jobs in Finland
Baking operators tend automatic reels or conveyor-type ovens to bake bread, pastries and other bakery products. They interpret work orders to determine the products and the quantities to be baked. They set the operational speed of conveyors, baking times, and temperatures. They supervise the baking process and maintain oven operations in control.
Baking operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Baking operator - Which skills are essential?
Try to develop food products in their most qualitative form possible.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
The raw materials and other ingredients used in baked goods.
Apply laws and organisation rules for the safe storage and use of flammables.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Ensure a clean working space according to hygienic standards in the food processing industry.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
Ensure the quality of all factors involved in a food production process.
Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.
Stand high temperatures while keeping concentration and efficiency under demanding circumstances.
Baking operator - Which skills are useful but not essential?
Proceed in a way that one can be relied on or depended on.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Celsius and Fahrenheit temperature scales.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Fasten bands around stacks or articles, prior to shipment or storage.
Details of milling operations related to grind size, particle size distribution, heat evolution. Milling processes for different cereals and grains.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Managing a product specific and energy efficient kiln ventilation.
Adapt service approach when circumstances change.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
Label raw material/ product samples for laboratory checks, according to implemented quality system.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.