My job: Baker

By MARK STORY

Name: Nigel Phillips

Age: 22

Position: Apprentice baker

Employer: Bakers Delight Pakuranga

Qualifications: Three-year chef course with a hotel, chef and training school. In the second year of a three-year baking qualification through Crop & Food Research.


What do you do?

I make a selection of breads and pastries using scratch-baking methods - that means there's no frozen dough short-cuts.

The job also entails selling freshly baked products, store cleaning and acting as store manager when the boss is out.

Why did you choose this line of work?

It was mounting stress as a head chef for an Auckland restaurant that convinced me it was time for a change. After nearly five years as a chef I wanted to try something else in the food area.

What are the essential qualities for success in this job?

There are no formal qualifications required. I left school two months into my fifth-form year. The job is easy enough to pick up, but you do need inner confidence, good presentation, and must be fastidious about quality and presentation [of the food].

A good sense of humour, plus excellent time management skills are equally important. Because we're making the product while people are watching, cleanliness is essential.

Best part of the job?

The constant challenge of baking even better products every day, and the positive feedback that comes from satisfied customers.

I recently won a national Bakers Delight award that led to a free trip to Australia. I've since been asked to judge one section of the next national Bakers Delight inter-store baking competition.

Most challenging/difficult part of the job?

Balancing the people factor - it can be hard to correct without being overly critical or putting them down.

What's the pay like?

Entry level bakers start on $9 an hour but can move quickly up from there. I'm currently on $14 an hour. Perks include free bread and regular staff organised outings.

Any on-the-job experiences you'd rather forget?

In the early days I'd forget to add the yeast when baking bread! As a shift worker, I've witnessed a lot of petty street crime, much of which occurs during in the wee hours of the morning, including a snatch and run I pursued on foot.

What career opportunities does this business offer?

Every staff member has the opportunity to apply for their own franchise, and I plan to have my own store within three years.

Beyond that there are endless opportunities to use baking skills within the food industry.

What's a typical week for you?

I work a 40-hour week and have every Thursday and Friday off. I start work at 4am on weekdays and 2am on the weekend but this is by choice.

After the mixing and baking, I've usually got two to three hours of over-the-counter selling before the first shop girls arrive for the day.

What's the best advice to anyone contemplating baking?

I wouldn't recommend anyone drop out of high school. But if, like me, you're not academically inclined, then this job can provide good career opportunities.

Any work experience where you're dealing with food and people will be helpful in developing a strong customer service attitude.