有鑑於過去較少烘焙廚師職場工作相關研究，因此本研究探討臺灣烘焙廚師所面臨的工作負擔與勞務要求，並比較不同經營型態及不同廚師階層的差異。訪談在傳統麵包店、飯店烘焙部、連鎖烘焙店中央廚房、量販店烘焙部等現職各階層烘焙廚師，分析結果顯示傳統麵包店的工作負擔及體力勞務最重，休假日也相對最少，其次依序為中央廚房、量販店、飯店。低階烘焙廚師在非關技術的雜事體力勞務工作相較中高階廚師為多；烘焙廚師智能勞務多為學習及技術增進為主，高階廚師還需負擔產品設計創新開發；情緒勞務則著重於面對師父或老闆時的情緒應對，以及面對客人時的情緒控制；美學勞務除了面對客人時的服裝及儀容要求外，高階廚師還需有蛋糕裝飾及打盤飾的美學要求。

Due to the fact that few prior studies focused on bakers’ jobs, this study investigated the workload and labor demands of bakers in Taiwan and compared differences among junior and senior bakers of various types of bakeries. We interviewed bakers currently working in traditional bakeries, hotels, center kitchens, and wholesale stores. It is found that bakers in traditional bakeries have the heaviest workload or physical labor demand and the fewest holidays, followed by bakers working in center kitchens, wholesale stores, and hotels. In terms of physical labor, junior bakers have more non-technical labor demands. Regarding mental labor, bakers have to keep learning and improving their skills and senior bakers have to design and develop new creative products. In terms of emotional labor, bakers need to learn to control their tempers while facing their supervisors or employers as well as customers. In terms of aesthetical labor, bakers have to pay attention to their dressing code while facing customers; senior bakers are required to be able to decorate cake or dishes.