Ability to: access workplace information to identify pastry manufacturing processing requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary materials and services, such as flour and fat select ingredients in accordance with recipe specifications confirm condition and quality of ingredients conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lock outs as required, confirming that equipment is clean and correctly configured for pastry manufacturing processing requirements, positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, confirming that all safety guards are in place and operational, and positioning rework bins start, operate, monitor and adjust pastry manufacturing process equipment to achieve required outcomes, such as setting up and starting up mixers, rollers and laminating processes to meet production requirements monitor control points and conduct inspections as required to confirm process remains within specification monitor supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification, such as: flour temperature and type water temperature fat type, distribution and percentage as required for specific pastry types rework pastry addition dough characteristics mixing time roll and laminate dough to specification, including ensuring in-line hoppers are filled with flour to prevent pastry sticking to rollers, roller settings are within specification, and checking pastry thickness, fat percentage and the number of pastry layers monitor supply and flow of materials to and from the laminating process and equipment operation to confirm process remains within specification cut and stack or roll pastry according to production requirements take corrective action in response to out-of-specification results respond to and/or report equipment failure within level of responsibility locate emergency stop functions on equipment follow isolation and lock out/tag out procedures as required to take pastry manufacturing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility complete workplace records as required maintain work area to meet housekeeping standards use process control systems according to enterprise procedures demonstrate batch/product changeovers according to enterprise procedures (may not apply to some continuous operations) collect samples and conduct tests according to enterprise procedures conduct routine maintenance according to enterprise procedures clean and sanitise equipment according to enterprise procedures use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |