Inspectors should be great at:

• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Any supervisor should excel at:

• Monitoring and reviewing information from materials, events, or the environment.
• Detecting or assessing problems whether real or potential.
• Monitoring and controlling resources and overseeing the spending of money.

• Observing the colors of products being baked and adjusting oven temperatures, humidity, or conveyor speeds accordingly.
• Setting oven temperatures and placing items into hot ovens for baking.
• Combining measured ingredients in bowls of mixing, blending, or cooking machinery.
• Measuring or weighing flour or other ingredients to preparing batters, doughs, fillings, or icings, using scales or graduated containers.
• Rolling, kneading, cutting, or shaping dough for forming sweet rolls, pie crusts, tarts, cookies, or other products.
• Placing dough in pans, molds, or on sheets and baking them in production ovens or on grills.
• Checking the quality of raw materials for ensuring that standards and specifications are met.
• Adapting the quantity of ingredients for matching the amount of items to be baked.
• Applying glazes, icings, or other toppings for baked goods, using spatulas or brushes.
• Checking equipment for ensuring that it meets health and safety regulations and performing maintenance or cleaning, as necessary.
• Decorating baked goods, such as cakes or pastries.