Make baker decisions by prioritising technical competency, schedule reliability, and genuine craft passion. Weight hands-on practical performance more heavily than interview responses, considering their dough handling skills and problem-solving abilities under production pressure. Focus on candidates who demonstrate both technical knowledge and the temperament suited for early morning, independent baking work.
Common misunderstanding: Interview charisma is more important than technical baking competency
Articulate candidates who interview well may lack the hands-on skills essential for quality bread production. Prioritise practical demonstration results, technical knowledge depth, and evidence of consistent quality over communication skills. A quiet baker who produces excellent bread consistently is more valuable than a charming candidate.
Let's say you are choosing between a confident candidate who talks brilliantly about baking but struggles with dough handling, versus a shy candidate who demonstrates perfect technique. The technical skills matter more for consistent bread quality.
Common misunderstanding: Short-term availability is more important than long-term fit
Desperate staffing needs may tempt you to hire candidates who meet immediate schedule requirements but lack genuine baking passion or skill development potential. Consider how each candidate will perform six months into the role when novelty wears off and consistent quality becomes essential.
Let's say you are desperate to fill weekend shifts and hire someone available immediately but uninterested in baking craft. After three months, their lack of passion shows in declining quality whilst genuinely interested candidates would have grown their skills.
Consider fermentation knowledge, production consistency, early morning reliability, and willingness to maintain quality standards. Factor in their ability to work independently, troubleshoot equipment issues, and adapt to seasonal workload variations. Evaluate their genuine interest in baking craft development versus treating the position as temporary work.
Common misunderstanding: All qualifications should be weighted equally in baker selection
Schedule flexibility and reliability matter more for bakers than general customer service skills. Technical knowledge about fermentation, dough development, and quality control should carry more weight than management experience or educational credentials. Create scoring systems that reflect unique baking demands.
Let's say you are comparing candidates with management experience versus strong fermentation knowledge. For a hands-on baker role, understanding sourdough starter maintenance and proving schedules matters more than leading team meetings.
Common misunderstanding: Work style preferences don't affect baking job performance
Candidates who express strong preferences for varied daily tasks, social interaction, or flexible scheduling may struggle with the repetitive, solitary nature of bread production. Pay attention to subtle signs of discomfort with routine work or early morning independence requirements.
Let's say you are interviewing someone who mentions loving variety and teamwork. They might struggle with the solitary, methodical nature of bread production and the consistent routine of daily baking schedules.
Compare candidates using standardised scoring for technical skills, practical demonstrations, and cultural fit assessment. Weight their speciality abilities, learning potential, and long-term commitment to baking craft development over general experience claims. Consider how each candidate's strengths align with your specific production needs and quality standards.
Common misunderstanding: Years of experience matter more than quality and relevance
A baker with three years of artisan bread experience may be more valuable than someone with ten years of basic production work. Evaluate the complexity of their previous roles, the quality standards they've maintained, and their understanding of advanced techniques rather than just tenure length.
Let's say you are comparing a candidate with 10 years reheating frozen bread versus one with 3 years making sourdough from scratch. The shorter but more relevant experience shows deeper technical knowledge and craft understanding.
Common misunderstanding: Quick decisions are better than thorough evaluation of practical skills
Unlike other kitchen positions where adaptability matters most, baking requires specific technical competencies that take time to assess properly. Schedule adequate time for practical demonstrations, reference checks, and consideration of how each candidate's skills match your specific production requirements.
Let's say you are rushing to fill a position and hire after one quick interview. You might miss that their dough handling technique is inconsistent or they don't understand fermentation timing - problems that only show through thorough practical assessment.