|    Login  •  Subscribe to bake  •  E-Newsletter ADVANCED SEARCH  •  SEARCH TIPS   
One Handbook for All
bakemag.com, March 2012
by Staff

Bookmark and Share
When new employees come to your bakery — for any position, from washing dishes to managing social media — they should have a full and clear understanding of how every aspect of your bakery operates. Having a training manual to educate employees on all aspects of the bakery will ensure that a few things will happen.

First and foremost, you’ll ensure that your staff understands their role in the operation and what exactly is expected of them. You’ll also create knowledge and understanding across departments. For example, the counter staff will have a clear understanding of the responsibilities of the production staff, and vice-versa. And to that end, you have the advantage of pulling staff from one department to another in a pinch. Granted, you can’t expect a dish washer to learn how to create artisan bread…but you have options to place employees into certain points of the process when you’re short-staffed or have an unusually busy week or month.

The first rule of training is to set standards that you will also respect. If the rules you set aren’t ones you’d want to adhere to, don’t expect your staff to adhere to them, either.

If you don’t have a training manual — or it just hasn’t been updated for a while — consider adding or revising some of these areas.

Rules and regulations

Work hours — Clearly state the hours of your bakery operation: days that the shop is open, as well as production times. What time are employees expected to report to work (i.e., 15 minutes prior to shift)? How much notice are they required to give for requesting time off?

Dress codes — This goes for the front and back. Does your bakery require a uniform for all staff? What food safety regulations are required? How do requirements differ between departments?

Certifications — Identify what certifications are required for each level in specific areas of the bakery, such as for cake decorating or bread production. For some positions (or salary ranges), consider requiring a certain number of hours for continuing education and additional training.

Contracts — Some bakeries accept orders for adult-themed cakes. If yours does, consider having employees sign an agreement that they are aware of — and agree to — the policy.

Products — Identify when products (or types) are made, along with when cases should be stocked and product rotated. Include a list of all products on your menu; don’t be afraid to test staff on how to identify each product by name and photo.

Sales process — All employees should know the sales process, including how to greet customers and ring up sales, as well as pricing and specials. Consider testing on all sales-related information.

Safety and sanitation — Every employee (front and back) should clearly understand all safety and sanitation, from the dish-washing process to storage temperatures. Consider testing for these, as well.

Bookmark and Share
Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.
Name:
Email Address:
Comment:
The views expressed in the comments section of bakemag.com do not reflect those of bakemag.com or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.
Enter code as it is shown (required):
READER COMMENTS (1)
By manuel  4/20/2017 12:02:39 PM
hi I own a small bakery owner and first I want to say thankyou for the info I just have a question id like to implement or have in my place like employment contract or agreement employee hand book training manual rules and regulations but I have no idea how to start or where to get it if anyone can help thankyou
                                                                                                                                                              Report Abuse!

LATEST NEWS