Bread and Confectionery Maker
せいぱん・せいかこう
Industry & Occupation
Classification
Summary
A profession that mixes raw materials such as flour and sugar, performs fermentation, shaping, baking, and finishing to mass-produce or handcraft bread and confectionery.
Description
Bread and confectionery makers are responsible for the overall manufacturing of bread, Western pastries, and Japanese sweets, including raw material measurement and mixing, mixing, fermentation management, shaping, baking, decoration, and packaging. This may involve operating mass production lines based on production plans or creating handmade products using artisan techniques. Hygiene management, quality inspections, cleaning and maintenance of manufacturing machinery, and ensuring workplace safety are also important tasks.
Future Outlook
Demand for specialized technicians remains stable due to increasing demand for health-oriented and high value-added products. On the other hand, advancements in automation and labor-saving measures are improving factory production line efficiency, with emphasis placed on personnel skilled in machine operation and quality management.
Personality Traits
Cooperative / Creative and resourceful / Hygiene-conscious / Meticulous / Physically strong
Work Style
Bakery work / Early morning shifts / Factory work / Self-employment / Shift work / Standing work
Career Path
Apprentice (Assistant) → Bread and Confectionery Staff → Leader/Supervisor → Factory Manager/Manager → Technical Instructor → Independent (Bakery/Patisserie Owner)
Required Skills
Fermentation process management / Hygiene management and quality control / Manufacturing machinery operation / Raw material measurement and mixing techniques / Shaping techniques
Recommended Skills
Cost management / Food labeling law knowledge / Marketing / Packaging and display techniques / Recipe development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because high accuracy is needed for ingredient mixing ratios and fine adjustments to baking. |
| Creativity & Ideation | Because originality is required in product appearance and new product development. |
| Physical Stamina & Endurance | Because physical strength is required for long hours of standing work and transporting heavy materials. |
Related Qualifications
- Bread Baking Technician (1st, 2nd, 3rd Grade)
- Confectionery Hygienist
- Food Hygiene Supervisor
Aliases
- Boulanger
- Bread Baker
- Patissier
Related Jobs
- Bakery Chef
- Confectionery Hygienist
- Japanese Confectionery Artisan
- Western Pastry Chef