Im a baker and no matter how hard I try, I cant get get set by 8AM. Ive tried several different scenarios but to no avail. My manager is very upset. Any suggestions?
Tell the Manager, your more then willing to be a normal clerk and not bake. I'm really surprised there are so many Bakery items still being baked In-Store. 8AM set time for Bakery to be 100% is insane, if anything it should be faced and minimal OOO's, to be set by 9AM and straggler items by 10AM.
Im a baker and no matter how hard I try, I cant get get set by 8AM. Ive tried several different scenarios but to no avail. My manager is very upset. Any suggestions?
What time do you go in? How much do you have to put out?
I feel you. Sometimes I have to substitute for our chef in the deli on his days off. I come in at 7am and they want me to be done at 9. Sometimes it's okay, all I need to do is stir the salads, but some days literally everything in that case is expired and they don't care. They still want it set by 9. (It takes the chef his entire shift to fill his case, but we're not allowed that luxury.)
I go in at 5. My proofreads takes an hour and a half. I have 4 tables to fill plus 2 sales tables and occasionally 2 more depending on other sales. The bake is usually about 16 trays sometimes its only 10.
I go in at 5. My proofreads takes an hour and a half. I have 4 tables to fill plus 2 sales tables and occasionally 2 more depending on other sales. The bake is usually about 16 trays sometimes its only 10.
16 trays? Is that all? I do one baking cart of nothing but dinner rolls and sandwich buns with an average of 12 trays on the cart. I do one rack of Italian breads, hoagie buns, telera rolls, rye bread. That takes up 11 to 12 trays. Bagels go on a rack by themselves because they take so long to proof. That's a minimum of 6 more trays. We do more on weekends. Sweet goods and Danish take up about 14 trays. Sweet Italian bread and rolls take up around 4 to 6 trays. Sometimes I'm able to put them with the other sweet goods since they bake at the same temperature. Artisan bread takes up a whole cart. That's 15 more trays. Primetime bread and crusty breads and batards take up almost a whole cart. That's 10 to 12 more trays.
I still don't understand how all this baking isn't done offsite and then shipped in in the mornings or evenings. Most stores get fresh cut produce, deli kitchen items, just produce all the items at the same location and ship it all in. Sorry to say this but most Bakery items are nothing special and I would only say up to 5% of shoppers actually buy something from the Bakery. Of this 5%, I would say maybe 50% of this group actually buys something produced In-Store.
I expected that to happen a long time ago, and it slowly still is. We used to bake a lot more items in store than what we do now, but it is still a lot of work just keeping the tables full for one person to handle in the mornings.
Even though i still have the usual Kroger BS, leaving bakery to go to pickup was a good decision i feel like.
I expected that to happen a long time ago, and it slowly still is. We used to bake a lot more items in store than what we do now, but it is still a lot of work just keeping the tables full for one person to handle in the mornings.
Even though i still have the usual Kroger BS, leaving bakery to go to pickup was a good decision i feel like.
Yup, while Pickup has issues, its an evolving department and is kinda the companies growth area. Once the automated order warehouses open and possible smaller automated warehouses are designed/built it will evolve into something else, just like every department. But I'm sure your extremely happy of one change, being the 1 person in the Bakery is completely different from being one of 10+ in pickup at a time.
Wow! Thats a lot of baking for just one person! How do you do it? Are you n time by 8? What time do you come in?
Sorry, this was for the person above who baked all the breads.
I should add I also have to help watch the deli counter, do some thaw and sell that wasnt all the way done most days. my 16 trays dont include my Labrea breads, simple truth breads, or french and multigrain baggettes. Or the donuts.
-- Edited by Lighthouse on Sunday 26th of July 2020 05:52:27 PM
-- Edited by Lighthouse on Sunday 26th of July 2020 05:53:18 PM
-- Edited by Lighthouse on Sunday 26th of July 2020 05:58:11 PM
Wow! Thats a lot of baking for just one person! How do you do it? Are you n time by 8? What time do you come in?
Sorry, this was for the person above who baked all the breads.
I should add I also have to help watch the deli counter, do some thaw and sell that wasnt all the way done most days. my 16 trays dont include my Labrea breads, simple truth breads, or french and multigrain baggettes. Or the donuts.
-- Edited by Lighthouse on Sunday 26th of July 2020 05:52:27 PM
-- Edited by Lighthouse on Sunday 26th of July 2020 05:53:18 PM
-- Edited by Lighthouse on Sunday 26th of July 2020 05:58:11 PM
We don't have to be set until 10:00 because at 8:00 there's still bread baking. Oh, and it's definitely a two-person job. However, it's not a 16 hour job either. I go in at 5 AM and I'm usually done baking by 8:30 if I don't have to do donuts. If I have to do donuts, then it's closer to 9:00. The assistant, if they don't do donuts, comes in at 8:00. Otherwise, they come in at 6:00. They fill up the bread tables and put out the pre-packaged breads like the Simple Truth, brioche, and Izzio's bread. The assistant bags all the bread and puts it out while the baker puts away the frozen order, does the CAP, and the breakout. When the assistant gets done bagging bread, they usually start baking cookies making cupcakes or something else along those lines. Probably the most time consuming part of the whole job is slicing the Artisan bread. Our manager decided it was a complete waste of time since all we end up doing is throwing it away. So now we might slice a few but the rest we just scan out.
