EU-wide guidelines on gender-neutral job evaluation and classification: Step-by-step toolkit

1.1. Knowledge

Level 4 

Requires broad knowledge of baking, food costs and business principles.

1.3. Problem-solving skills

Level 4 

Solves complex, non-standard problems, from supply chain disruptions to staffing shortages.

1.5. Physical skills

Level 3

Moderate dexterity for quality control, demon­strating techniques and assisting in production.

2.1. Responsibil­ity for people

Level 4

High responsibil­ity for the training and manage­ment of workers and ultimate accountabil­ity to customers.

3.3. Physical effort

Level 3

Moderate physical effort, mixing adminis­trative tasks with hands-on work and oversight in the kitchen.

4.1. Environ­ment

Level 3

Regular exposure to heat and noise when moving between the front-of-house office and kitchen areas. 

1.1. Knowledge

Level 3

Requires procedural knowledge of bread baking, dough fermen­tation and oven manage­ment.

1.3. Problem-solving skills

Level 3

Deals with variable problems by adjusting recipes or processes to handle issues like dough inconsist­encies or equipment variations.

1.5. Physical skills

Level 4

High dexterity and coordin­ation required for kneading, shaping and scoring various types of bread.

2.1. Responsibil­ity for people

Level 1

Very limited responsibil­ity for others (pastry kitchen assistant), focusing on production tasks.

3.3. Physical effort

Level 4

High physical effort, with sustained standing and frequent lifting of heavy flour sacks and dough trays.

4.1. Environ­ment

Level 3

Constant exposure to high heat from ovens and flour dust in a noisy kitchen environ­ment. 

1.1. Knowledge

Level 2

Requires basic factual knowledge to follow pastry recipes and assist with preparation.

1.3. Problem-solving skills

Level 1

Handles routine problems, such as running low on an ingredient, and refers more complex issues to the baker or manager.

1.5. Physical skills

Level 3

Moderate dexterity needed for tasks like mixing, piping and finishing pastries.

2.1. Responsibil­ity for people

Level 0

Not applicable. No responsibil­ity for others.

3.3. Physical effort

Level 3

Moderate physical effort, involving manual handling of kitchen appliances, long periods of standing and lifting of moderate weights (e.g. flour bags).

4.1. Environ­ment

Level 3

Constant exposure to heat and noise from kitchen equipment.

1.1. Knowledge

Level 2

Requires basic factual knowledge of products, prices, allergens and cash handling. 

1.3. Problem-solving skills

Level 2

Solves standard problems with defined alternatives, like handling a customer complaint or trouble­shooting a simple machine error.

1.5. Physical skills

Level 2

Basic dexterity needed for packaging baked goods, operating a coffee machine and using a register

2.1. Responsibil­ity for people

Level 3

Moderate responsibil­ity for the satisfaction of customers, including handling small issues directly. 

3.3. Physical effort

Level 3

Moderate physical effort, involving long periods of standing with regular lifting of stock. 

4.1. Environ­ment

Level 1

Minimal exposure to hazards in a standard, climate-controlled retail environ­ment.