Pastry maker jobs in Finland
Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.
Pastry maker – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.54 €/h |
|---|---|
| Bottom tenth | 12.86 €/h |
| Top tenth | 23.44 €/h |
| Employees | 2,657 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.08 €/h | 1,875 |
| Men | 18.04 €/h | 782 |
Pastry maker - Which skills are essential?
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
Maintenance of the cutting equipment (knives, cutters, and other elements).
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
Keep in reserve raw materials and other food supplies, following stock control procedures.
The ability to work with the hands in order to create something artistic.
Apply laws and organisation rules for the safe storage and use of flammables.
Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
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.
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Check products for quality on the production line and remove defective items before and after packaging.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.
Operate moulding by crafting or using different equipment to have a certain shape of doughs.
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
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.
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.
Work with a weighing machine to measure raw, half-finished and finished products.
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
Pastry maker - Which skills are useful but not essential?
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Proceed in a way that one can be relied on or depended on.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
The raw materials and other ingredients used in baked goods.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
Milling and mills and their operation in theory and practice.
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
Build a good relation with suppliers in order to improve knowledge and quality of supply.
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.
Ensure a clean working space according to hygienic standards in the food processing industry.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
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.
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
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.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
Adapt service approach when circumstances change.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Analyse characteristics, composition, and other properties of food products at reception.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Ensure the quality of all factors involved in a food production process.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
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.