Confectioner (JB1446)
Formal Education and Training
· Matric / NQF level 4 equivalent
· Recognized technical qualification in Confectionery
Key Requirements Skills
· Communication skills
· Numeracy skills
· Recipe Costings
· Supervisory Skills
· Baking skills
· Decoration skills
Knowledge
· Product Knowledge
· Production Chain
· Cold Chain
· Production chain
· Manufacturing process
· Equipment handling
· Supervision
· Hygiene & Housekeeping
· Safety
· Bakery trends
Control ingredients used in baking Confectionery
- Flour store
- Cold room
- Mix Recipes
- Quality
Hygiene and Housekeeping
- Swab tests
- Production and back up facilities
- Cleaning schedules
Supervise staff
- Supervise staff
- Scheduling
