So, is there an actual Manual for procedures in the bakery? I'm new and my 3rd (part time) day, I was left alone to fend for myself going forward. I get notes from the baker complaining what I did wrong the night before... but because I can't find a manual/work instructions, duties list and am all alone, it's hard to make sure I'm doing things right. Are all stores without a manual or only mine?
The next time they complain tell them to show you how to do it right, write down the instructions, or give you the manual to look it up. If they want it done right they'll take the time to show you. If they just want to complain they won't. If you have already done that and they haven't taken the time, then go to the manager and explain. You can't do your job right unless you're taught to do your job right.
This sadly... is the way we've been running bakery departments around here, because there's no help.
I will say this though... I stay patient with new people especially if they're left to fend for themselves that early. What i did, was i made a breakout guide. I drew pictures of all the stuff on the pans, and showed exactly how to break them out.
Your bakery manager should be leaving you a list, or making you a guide, or telling you what is needed each night. If you have any questions feel free to ask me. I'm a bakery manager in the Cincy/Dayton division. Each store does things a little different, but i should be able to help some.
This sadly... is the way we've been running bakery departments around here, because there's no help.
I will say this though... I stay patient with new people especially if they're left to fend for themselves that early. What i did, was i made a breakout guide. I drew pictures of all the stuff on the pans, and showed exactly how to break them out.
Your bakery manager should be leaving you a list, or making you a guide, or telling you what is needed each night. If you have any questions feel free to ask me. I'm a bakery manager in the Cincy/Dayton division. Each store does things a little different, but i should be able to help some.
Hats off to you for being an awesome bakery manager like that. I swear when I first started I was thrown in on the early shifts and if I hadn't asked questions and took my own notes. I wouldn't have really known all that much of anything. I mean my trainer was barely on my shifts after the initial days. And when I was asked how my training was going. I was flat out honest and said that it wasn't. I mean I never was officially trained how to write on cakes, do slack out for the next day(aside from doughnuts). Pretty much had to figure out a good majority of stuff on the fly. So I definitely commend you for having some sort of manual or guide for new people into your department. I made one up for one of the new bakers(that didn't last long), to help her out as well. Cause the other bakers were only showing her how to do stuff like once and were like you have to get it on your own from there. And knowing how that was, I just couldn't see someone else going through the same.
So, is there an actual Manual for procedures in the bakery? I'm new and my 3rd (part time) day, I was left alone to fend for myself going forward. I get notes from the baker complaining what I did wrong the night before... but because I can't find a manual/work instructions, duties list and am all alone, it's hard to make sure I'm doing things right. Are all stores without a manual or only mine?
Unfortunately as far as I've ever seen, there isn't an official new person guide when I came along. Although before I left for my days off this week and vacation this week. I saw we got a new fresh and friendly new person binder. Not sure if that is it or just paperwork the new person has to sign off on or what. But yea, I too work in the bakery at times and can help you out as well best I can.
This sadly... is the way we've been running bakery departments around here, because there's no help.
I will say this though... I stay patient with new people especially if they're left to fend for themselves that early. What i did, was i made a breakout guide. I drew pictures of all the stuff on the pans, and showed exactly how to break them out.
Your bakery manager should be leaving you a list, or making you a guide, or telling you what is needed each night. If you have any questions feel free to ask me. I'm a bakery manager in the Cincy/Dayton division. Each store does things a little different, but i should be able to help some.
Hats off to you for being an awesome bakery manager like that. I swear when I first started I was thrown in on the early shifts and if I hadn't asked questions and took my own notes. I wouldn't have really known all that much of anything. I mean my trainer was barely on my shifts after the initial days. And when I was asked how my training was going. I was flat out honest and said that it wasn't. I mean I never was officially trained how to write on cakes, do slack out for the next day(aside from doughnuts). Pretty much had to figure out a good majority of stuff on the fly. So I definitely commend you for having some sort of manual or guide for new people into your department. I made one up for one of the new bakers(that didn't last long), to help her out as well. Cause the other bakers were only showing her how to do stuff like once and were like you have to get it on your own from there. And knowing how that was, I just couldn't see someone else going through the same.
Most days i don't feel that awesome, lol. But I do think it helped, my new girl said it was really helpful the first time she was on her own.
This sadly... is the way we've been running bakery departments around here, because there's no help.
I will say this though... I stay patient with new people especially if they're left to fend for themselves that early. What i did, was i made a breakout guide. I drew pictures of all the stuff on the pans, and showed exactly how to break them out.
Your bakery manager should be leaving you a list, or making you a guide, or telling you what is needed each night. If you have any questions feel free to ask me. I'm a bakery manager in the Cincy/Dayton division. Each store does things a little different, but i should be able to help some.
Hats off to you for being an awesome bakery manager like that. I swear when I first started I was thrown in on the early shifts and if I hadn't asked questions and took my own notes. I wouldn't have really known all that much of anything. I mean my trainer was barely on my shifts after the initial days. And when I was asked how my training was going. I was flat out honest and said that it wasn't. I mean I never was officially trained how to write on cakes, do slack out for the next day(aside from doughnuts). Pretty much had to figure out a good majority of stuff on the fly. So I definitely commend you for having some sort of manual or guide for new people into your department. I made one up for one of the new bakers(that didn't last long), to help her out as well. Cause the other bakers were only showing her how to do stuff like once and were like you have to get it on your own from there. And knowing how that was, I just couldn't see someone else going through the same.
Most days i don't feel that awesome, lol. But I do think it helped, my new girl said it was really helpful the first time she was on her own.
I'm sorry you don't. Cause you really do sound like you are someone that cares about making a difference and it should be acknowledged from time to time. So glad your new person appreciated your efforts as well. I think with so many of the new people that come into the bakery at my store, are so glad to get OUT. That they don't even really appreciate when the back up manager helps them understand things better, unfortunately.
