A baker mixes, shapes, proofs, and bakes breads, rolls, and other baked goods for a bakery, restaurant, or hotel. The role is often early morning work and relies on consistency, patience, and good timing. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Check the production list and plan the order of mixing and baking
- Preheat ovens and check that proofers and mixers are working
- Weigh out flour, water, yeast, salt, and other ingredients
- Feed or check starters and preferments for the day's breads
- Set out pans, proofing baskets, and tools
During service
- Mix and develop dough to the right temperature and consistency
- Divide and shape loaves and rolls using the right technique
- Load ovens and monitor baking, rotating pans for even color
- Cool and package baked goods for sale or kitchen use
- Restock bread for the line, counter, or dining room
- Handle special orders or last-minute production needs
- Keep the bench clean and flour controlled to reduce slip hazards
Closing duties
- Clean mixers, bowls, dough hooks, and proofing equipment
- Wipe down benches, racks, and shelves with sanitizer
- Brush and clean ovens and empty crumb trays
- Prep and cover overnight doughs or starters
- Write a production note for the next shift
Weekly duties
- Count flour, yeast, and other baking ingredients and place orders
- Deep clean the ovens, proofers, and floors
- Test new recipes or seasonal items with the pastry or kitchen team
- Review sales and waste to adjust daily production quantities
Writing a posting? The baker job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.