What core responsibilities should I highlight in a Baker job ad?

Highlight the responsibilities that define the craft character of this particular baker role. Be specific about the products they will make — hand-shaped sourdough loaves, traditional baguettes, croissants, pain au chocolat, Danish pastries, tarts — rather than using vague terms like "bread and pastries." Clarify whether they handle the full production process from mixing and fermenting through shaping and baking, or whether they focus on specific stages. Describe the level of hand-work involved, because there is a meaningful difference between a role where every loaf is hand-shaped and one where a divider and moulder do most of the work. Include their responsibility for quality — managing fermentation times, judging when dough is ready, checking oven temperatures, and ensuring every product that leaves the bakery meets the standard. These specifics help bakers understand what their days will actually involve and whether the role matches their skills and interests.

Common misunderstanding: Listing responsibilities in a generic bullet-point format is the most effective way to present baker duties.

Generic bullet points like "mix, shape, and bake bread products" tell a skilled baker almost nothing about the actual role. The same bullet point could describe an artisan bakery hand-shaping sourdoughs with 24-hour fermentation or a production line following a standard white bread recipe. Describe responsibilities in a way that reveals the character of the work — the techniques involved, the quality standard, and the craft opportunity — rather than reducing them to generic task descriptions.

Common misunderstanding: You should list every possible task the baker might perform to avoid any surprises on the job.

An exhaustive task list overwhelms candidates without giving them a clear picture of the role's identity. Bakers care about the core craft work — the shaping, fermentation management, oven work, and product quality — and understand that cleaning, stock checks, and organisation come with any bakery role. Lead with the responsibilities that define the role and briefly note the supporting tasks, rather than giving equal weight to cleaning the mixer and developing a sourdough culture.

How do I present Baker duties concisely in a job ad?

Present baker duties by organising them into meaningful groups rather than listing individual tasks. Group the core production work together — what they bake, how they bake it, and the quality standard they maintain. Describe fermentation management as a responsibility in its own right if your bakery works with sourdoughs or long-fermented doughs, because managing cultures, judging readiness, and controlling timing is a skilled craft responsibility that bakers take seriously. Address oven management — loading, rotation, temperature control — as another distinct area of responsibility. If the role includes lamination work for viennoiserie, name it specifically because it is a skilled technique that some bakers seek and others prefer to avoid. Then briefly note preparation and maintenance duties: prepping doughs for the next day, maintaining equipment, keeping the bakery clean and organised. This structure gives bakers a clear, concise picture without either overwhelming them or underselling the role.

Common misunderstanding: Baker duties are straightforward enough that you do not need to explain the level of skill involved.

The skill level embedded in baker duties varies enormously between roles. "Managing sourdough production" in one bakery means maintaining cultures, adjusting hydration, and managing 24-hour fermentation cycles; in another it means following a recipe card. "Pastry production" could mean hand-laminating croissant dough from scratch or assembling pre-made products. Being specific about the skill level within each responsibility helps bakers assess whether the role will challenge and develop them or bore them.

Common misunderstanding: Non-baking responsibilities should be hidden or minimised because they make the role sound less appealing.

Experienced bakers expect a mix of production work and supporting tasks. Hiding the non-baking elements creates distrust when candidates discover the reality. If a baker spends 20 per cent of their shift on cleaning, prep, and deliveries, say so. Transparency about the full scope of responsibilities builds trust and attracts candidates who are realistic about what bakery work involves.

What responsibilities do Baker candidates most want to understand before applying?

Baker candidates most want to understand the specific products they will make and the techniques they will use, because this determines whether the role develops their craft or stagnates it. A bread specialist wants to know about sourdough management, fermentation control, and hand-shaping; a pastry-focused baker wants to know about lamination, precision work, and product variety. They care deeply about their level of autonomy — whether they own their production from start to finish, make decisions about timing and technique, and have input into recipes and seasonal ranges, or whether they follow prescribed methods without deviation. The balance between craft work and non-baking tasks matters too, because a role advertised as a baker position that is actually 50 per cent cleaning and delivery is a different proposition entirely. Finally, bakers want to understand the volume and pace — how much they are expected to produce and whether there is time to do things properly.

Common misunderstanding: Baker candidates are mainly interested in the products and do not care about operational responsibilities like stock management or deliveries.

While products and techniques are the primary draw, bakers also want a complete picture of the role. If they are responsible for ordering flour, managing stock levels, receiving early morning deliveries, or interacting with customers, they need to know. Omitting operational responsibilities creates an incomplete picture and leads to disappointment when the reality includes significant non-baking duties they were not expecting.

Common misunderstanding: All baker candidates want maximum creative freedom and autonomy over production decisions.

Some bakers thrive with creative freedom — developing seasonal ranges, experimenting with new techniques, adjusting recipes based on their own judgement. Others prefer clear structure — following established recipes precisely, producing consistent output, and working within defined parameters. Neither is wrong, but they are fundamentally different working styles. Being clear about how much autonomy the role offers helps attract bakers whose preference matches your bakery's approach.