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For those of you in the bakery business, and even if you aren't but have some insight:
Had a lovely meeting with the store manager today. (as an aside, apparently I missed a point in time when he asked me to be bakery manager, woot!) He would like two of us to work up a schedule showing how production of all products could be done if we didn't have to worry about the deli using our oven. The deli usually has our oven from anywhere from 6-8 am until about 11 am and then again from 2-3 pm, not to mention off an on during the day whenever they feel the need.
Our schedule:
The donut fryer and bread/bun production worker generally come in about 8 pm and work through the night until 4 or 5 am. At 4 am, day shifts come in and one makes the cakes/bars/brownies/angel foods that are necessary. Three days a week, roughly, pies and puff pastries are made as well. In the afternoon, anywhere from noon to three, muffins are bakes and artisan breads(parbaked breads) are baked. In addition, we bake message cookies, jelly rolls, eclairs, etc as needed.
My boss wants us to prove that we can rearrange the baking to maximize our workers and minimize our hours, while showing that the deli should have their own oven.
I'm not exactly sure about how to go about that. If anyone has ANY suggestions, I'd greatly appreciate it.
Had a lovely meeting with the store manager today. (as an aside, apparently I missed a point in time when he asked me to be bakery manager, woot!) He would like two of us to work up a schedule showing how production of all products could be done if we didn't have to worry about the deli using our oven. The deli usually has our oven from anywhere from 6-8 am until about 11 am and then again from 2-3 pm, not to mention off an on during the day whenever they feel the need.
Our schedule:
The donut fryer and bread/bun production worker generally come in about 8 pm and work through the night until 4 or 5 am. At 4 am, day shifts come in and one makes the cakes/bars/brownies/angel foods that are necessary. Three days a week, roughly, pies and puff pastries are made as well. In the afternoon, anywhere from noon to three, muffins are bakes and artisan breads(parbaked breads) are baked. In addition, we bake message cookies, jelly rolls, eclairs, etc as needed.
My boss wants us to prove that we can rearrange the baking to maximize our workers and minimize our hours, while showing that the deli should have their own oven.
I'm not exactly sure about how to go about that. If anyone has ANY suggestions, I'd greatly appreciate it.
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ecstatic
dorky
cold
accomplished
amused