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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
7
Craft and Related Trades Workers
Sub-Major Group
75
Food Processing and Related Workers
Minor Group
751
Food Processing and Related Workers
Unit Group
7512
Bakers, Pastry, Pasta and Confectionery Makers
Minor Unit Group
MASCO Code
7512-02
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Confectionary Maker prepares and produces a wide range of confectionery, chocolate, and baked products, ensuring consistent quality and adherence to food safety standards. They are involved in processing, finishing, and packaging items, and may support product development by testing and refining recipes. The role also includes maintaining a clean and organised work environment and supporting efficient production operations.
Tasks
Accurately measure and mix ingredients for confectionery products.
Cook, refine, and temper ingredients to achieve correct consistency and quality.
Mold, shape, and decorate confectionery and chocolate items according to design specifications.
Inspect raw materials and finished products to ensure quality control.
Package and label products for sale or distribution.
Maintain cleanliness, hygiene, and organisation in the production area.
Skills
Basic
Ability to operate confectionery and chocolate-making equipment.
Attention to detail.
Coordination and monitoring skills.
Creativity and artistic ability.
Time management and physical stamina.
Specific
Ability to follow recipes accurately.
Ability to produce a wide range of chocolate and confectionery products.
Knowledge in cocoa processing and chocolate tempering techniques.
Proficiency in candy and chocolate making techniques.
Proficiency in using confectionery equipment.
Understanding of food safety and hygiene standards.
Additional Info
QUALIFICATION
Certificate or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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