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New employees are given a quick one-hour tour of the bakery's front desk and kitchen. After spending a day observing a current staff member, they are supposed to start working on their own. No official safety checklist, training manual, or organized feedback is available. This results in delayed service, variable product quality, and confusion on the floor as staff frequently make mistakes with recipes, managing equipment, and customer service.

# data[].attributes.body
- Boost confidence and reliability of employees
- Make sure hygienic and safety requirements are fulfilled.
- Deliver first-rate client service
- Cut down on errors and waste
- Boost the retention of employees

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To offer a well-organized and entertaining training program that, within a week of hire, gives all new bakery workers the skills and practical experience they need to carry out their jobs competently and successfully.

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- One day of classroom-style orientation, three days of practical kitchen training, one day of customer service roleplay, and one day of final evaluation comprise the blended approach.
- Consists of role-playing, job shadowing, written materials, and demonstration.

# data[].attributes.body
-Trainer: Kitchen manager or shift supervisor
-All new hires (bakers, baristas, and front-of-house staff) are present.
-Where: Kitchen, front counter, and bakery training room (or quiet spot during slack hours)
-Time frame: 5 days in total (4 hours daily)

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- Recipes, cleaning checklists, and policies are included in the training manual.
- Hairnets, safety gloves, and uniforms
- Roleplaying scripts for customer service
- Supervisors' daily training checklist
- Forms for feedback

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Day 1: Welcome and Orientation
A tour of the bakery
Overview of equipment, safety, and hygiene
An overview of the goods sold in bakeries

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-Practical culinary instruction: making dough, operating ovens, and basic decorating
-Introduction to a recipe book
-Procedures for sanitation and cleanup

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-Keep doing practical kitchen work
-An accomplished baker, Shadow
-Start preparing things under observation.

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-Training in customer service (including greeting, taking orders, and using POS systems)
-Play out typical customer situations.
-Practice managing challenging circumstances.

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-Review the essential abilities.
-Final assessment (written test and live demonstration)
-Individualized evaluation and goal-setting

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-Evaluation at the end of the week: 10-question test plus demonstration of cooking abilities

-The trainer fills out a checklist of skills they have seen.

-A feedback form regarding the training experience is completed by the new hire.

-30-day supervisor check-in to assess development and performance