Use weighted scoring: Technical Baking Skills 45%, Production Timing and Consistency 35%, Quality Control and Standards 20%. Score 1-5 on dough handling, recipe knowledge, timing management, and quality maintenance with specific behavioural indicators.
Common misunderstanding: Many managers use equal weighting across all interview criteria instead of prioritising Baker-critical capabilities. Technical baking skills and production timing are more predictive of Baker success than general personality traits - weight your scoring accordingly.
Common misunderstanding: Some interviewers rely on subjective impressions rather than systematic scoring. Baker assessment requires objective evaluation of technique precision, recipe knowledge, timing accuracy, and quality consistency - use structured criteria to compare candidates fairly.
Implement detailed 1-5 scale with specific criteria: 5=exceptional baking technique, 4=strong with minor development needs, 3=adequate requiring guidance, 2=below standard needing significant training, 1=inadequate baking capability.
Common misunderstanding: Vague scoring descriptions that don't differentiate Baker performance levels. Each score must have specific behavioural indicators: Score 5 shows 'precise dough handling with consistent texture achievement', Score 3 shows 'basic technique understanding requiring guidance on advanced methods'.
Common misunderstanding: Using generic performance scales instead of baking-specific criteria. Baker scoring must evaluate dough consistency, fermentation timing, temperature control, recipe scaling accuracy, and quality maintenance rather than general interview performance.
Establish minimum thresholds: overall score 3.5/5.0, technical skills minimum 3.5, production timing minimum 3.0, no category below 2.5. Use multi-source evaluation combining practical assessment, recipe knowledge, and production observation.
Common misunderstanding: Setting unrealistic minimum thresholds that eliminate viable Baker candidates. Balance ideal technical skills with market availability - someone scoring 3.5 overall with strong development potential may succeed better than someone scoring higher without consistent technique or timing awareness.
Common misunderstanding: Relying solely on practical trials without considering recipe knowledge and production understanding. Strong Baker evaluation requires observing actual technique, understanding ingredient functionality, timing management under pressure, and quality control decision-making - not just task completion ability.