Baker: Prepares bread, rolls, muffins, and biscuits according to recipe: Checks production schedule to determine variety and quantity of goods to bake. Measures ingredients, using measuring cups and spoons. Mixes ingredients to form dough or batter by hand or using electric mixer. Cuts dough into uniform portions with knife or divider. Molds dough into loaves or desired shapes. Places shaped dough in greased or floured pans. Spreads or sprinkles topping, such as jelly, cinnamon, and poppy seeds on specialties. Places pans of dough in proof box to rise. Inserts pans of raised dough in oven to bake, using peel. Adjusts drafts or thermostatic controls to regulate oven temperature. Removes baked goods from oven and places goods on cooling rack. May bake pies, cakes, cookies, and other pastries [COOK, PASTRY (hotel & rest.)]. May be designated according to specialty baked as Baker, Biscuit (hotel & rest.); Hot-Bread Baker (hotel & rest.); Rolls Baker (hotel & rest.); or according to shift worked as Night Baker (hotel & rest.).
Chef: responsible for preparing many dishes which are of high quality,
day after day and night after night, and within cost. The duties of Chefs
are to plan the menu, determine the price and how much it will cost to make
the dish. They order supplies, hire cooks and other kitchen workers and
supervise the preparation of food. Chefs also have the more difficult
cooking duties, prepare the specialties of the restaurant, and develop their
own recipes. Large hotels, clubs and restaurant chains hire an Executive
Chef who coordinates planning, budgeting and the purchases for all the food
operations. In places where there is an Executive Chef, the cooking and
restaurant activity is usually done under the supervision of a Unit Chef or
a Sous Chef (Under Chef).