What would be included in a 16-17 year olds work at a bakery?

Posted on August 29, 2009 by admin

I’m making a fake resume for a school assignment.

If you were working at a bakery for your first job for about two years [16-18 yrs old] what would you expect to do in the bakery?

You would start out with "mise en place"… just measuring and weighing out ingredients for whatever the chef/baker needed and keeping it neatly and organized on a tray for the chef/baker to use.

You would be prepping vegetables, herbs, and fruits to be used in different recipes. (think carrot cake or focaccia)

You would be making accompaniments for cakes, like caramel or fudge.

You would not be baking or decorating until much later. Pretty much just prep work. But that take s alot of time!

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3 Responses to What would be included in a 16-17 year olds work at a bakery?

  1. NICK says:
    August 29, 2009 at 9:05 am

    Dish washing, counter washing, stuff like that.
    References :

  2. Lynda says:
    August 29, 2009 at 9:44 am

    Work behind the counter and sell the cakes, cookies, pastries, and breads. Use cash register and collect money. Keep the display cabinets clean and in order and replenish cakes and trays of baked goods as they come out of the kitchen. Also brew and refill the coffee server if they have that. Refill the napkins, sugar, and creamer, wipe the tables & counter. Talk to the customers about special order cakes and then take the orders and record name of party, date the cake is needed, (I’m not sure if they have to pay in advance but I would think so since this would be something special and probably personalized)..

    That’s if you work in front. If you work in back that would be because you someday want to become a baker yourself and you’d be washing, cleaning -housekeeping stuff- taking care of supplies, and generally following the baker’s directions for any help needed in the kitchen.
    References :

  3. Amy says:
    August 29, 2009 at 9:50 am

    You would start out with "mise en place"… just measuring and weighing out ingredients for whatever the chef/baker needed and keeping it neatly and organized on a tray for the chef/baker to use.

    You would be prepping vegetables, herbs, and fruits to be used in different recipes. (think carrot cake or focaccia)

    You would be making accompaniments for cakes, like caramel or fudge.

    You would not be baking or decorating until much later. Pretty much just prep work. But that take s alot of time!
    References :