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Post Info TOPIC: New in Bakery looking for advice
Anonymous

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New in Bakery looking for advice
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So I've been a full-time closer in Bakery for awhile now, and I've gotten mostly everything down to a T, but if there's a lot of cookies to make for a sale, or my temp manager has me doing things I normally don't, I can get really behind. I was wondering if anyone has tips, tricks, any kind of advice really. Also is it up to the bakery closer to do all the bakery dishes, take out deli/bistro/bakery boxes everyday and does morning shift ever take out their own trash? 



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Ive been bakery closer for over a year. I take my trash to the deli trash cart but I take my own boxe
to the baler.



-- Edited by cynikkle on Friday 6th of July 2018 10:06:53 PM

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In my store we can only take out trash when they call for it and it's never enough times in the day.

If you are closing, yeah pretty much you will be doing the day's worth of dishes. I'm a bakery dept. head and I closed tonight actually (Training a new hire) and I did all the dishes tonight. :P

My advice is i usually come in at 1, spend the first couple hours on floor fill/baking cookies, start cap around 3 or 4, get breakout done in about 2-3 hours, and then focus on cleaning up. each store however though has a different routine.

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Bakerchick25

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Anonymous wrote:

So I've been a full-time closer in Bakery for awhile now, and I've gotten mostly everything down to a T, but if there's a lot of cookies to make for a sale, or my temp manager has me doing things I normally don't, I can get really behind. I was wondering if anyone has tips, tricks, any kind of advice really. Also is it up to the bakery closer to do all the bakery dishes, take out deli/bistro/bakery boxes everyday and does morning shift ever take out their own trash? 


 Hmm, your situation is a bit tricky to give advice on, as we do our baking in the morning. But I would say if possible when you come in work out all your back stock and do your freezer runs first. Then hit the baking as soon as possible. Not sure if they want you to do packaging and labeling as well for the next day or if that is left to the morning people or not. But I'd definitely find that bake list and get going on that right away. Print your bread labels early. Collect up as much of the trash as you can so you aren't scrambling to get that when the trash run is called. While cookies are baking, I'd work on doughnut slack out or cleaning your doughnut case. So that way you are kind of multi-tasking as you go along. And for sure clean up as you go along, so that will save you on doing so much of that before the night is through.

As to taking out all the boxes etc., washing the dishes, that is definitely all you as the closer. At most I tried to leave a little bit of trash if any for the bakers to take out in the morning. As they tend to get rather b*tchy about ALL the trash that was leftover and wasn't taken if it's more than a little bit left behind. And honestly the only time they take out the trash at my store is when the bakers get the cans really filled good. But between the time of when the bakers are there and leave and regular day shifters are there. If I'm on early, NOBODY (but myself and other closing peeps) will ever take the trash out during the earlier part of the day. Everybody else is just too busy to do so. Which I get and we all are at times. But it's like when it's about to reach out and grab you from around the corner, just page for a blue line and help us all out sometime, geeze.



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