Start with production experience discussion, include hands-on baking assessment, cover quality control standards, and end with timing management scenarios. Structure allows comprehensive evaluation of technical skills, consistency standards, and production planning abilities.
Common misunderstanding: Many managers use standard interview structures that don't accommodate Baker-specific assessment needs. Baking interviews require hands-on evaluation time, recipe discussion, and production timing assessment - generic interview formats miss these critical competency areas.
Common misunderstanding: Some interviewers focus heavily on conversation without practical assessment. Baker competency requires observing actual technique, dough handling, temperature control, and timing management - theoretical discussion alone cannot evaluate baking proficiency.
Use combination format: 30-minute technical discussion about recipes and methods, 60-minute practical baking assessment, 15-minute production scenario review. This structure tests both theoretical knowledge and hands-on baking competency.
Common misunderstanding: Using purely practical or purely theoretical formats instead of comprehensive combination assessment. Effective Baker evaluation requires both recipe knowledge discussion and hands-on technique observation to assess complete baking competency and production understanding.
Common misunderstanding: Some managers rush practical assessment without adequate observation time. Baking technique evaluation needs sufficient time to observe dough consistency, kneading technique, temperature awareness, and timing judgment - quick demonstrations miss crucial competency indicators.
Plan 105-120 minutes total: 30 minutes for experience review, 60 minutes for practical baking trial, 15 minutes for production scenarios, plus time for candidate questions. Baking assessment requires sufficient time for dough handling and proving observation.
Common misunderstanding: Underestimating time needed for comprehensive Baker assessment. Proper baking evaluation requires observing mixing technique, dough development, temperature control, and timing judgment - rushed interviews miss critical technical competency indicators necessary for production role success.
Common misunderstanding: Some interviewers allocate equal time to all interview segments without prioritising practical assessment. Baker interviews should dedicate 50-60% of time to hands-on evaluation since technical competency is more predictive of production success than conversational ability.