Ability to: access workplace information to identify production requirements confirm that pastry types and fillings match product requirements confirm that equipment is clean and in operating order, including confirming that trays and tins are available as required prepare pastry and fillings for use, such as: rolling pastry loading fillings into hopper and setting automatic dispensing equipment bringing fillings to required temperature form product shape dispense fillings within acceptable volume, weight and placement parameters apply tops, coding and/or toppings according to product requirements trim pastry keeping bottom and top pastry separate include reworked pastry according to workplace procedures monitor the forming and filling process to ensure that quality standards are met, such as monitoring: pastry thickness alignment of deposited filling or accuracy of manual positioning amount and/or rate of filling deposited product weight enclosure of pastry product by forming, rolling or covering with a pastry top to form seal application of washes (before baking) or glaze and toppings (after baking) appearance (size and shape) take corrective action so that product quality standards are met clean equipment and utensils to meet hygiene standards maintain workplace records as required maintain work area to meet housekeeping standards 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 |