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Bakery manager checklists

Opening Checklist

Check oven temperature and make necessary adjustments

Start prepping dough and pastries for the day

Check inventory of ingredients and order any necessary items

Set up display cases and arrange baked goods

Clean and sanitize workstations and baking equipment

Production Checklist

Follow recipe instructions to prepare dough and batter

Monitor baking times and temperatures

Rotate baked goods in the oven for even cooking

Prepare fillings, frostings, and glazes as needed

Monitor inventory levels and restock ingredients as necessary

Keep track of production quantities for reporting purposes

Quality Control Checklist

Conduct taste tests to ensure baked goods meet quality standards

Inspect baked goods for appearance and consistency

Monitor and maintain proper food storage and labeling

Follow proper food safety and hygiene practices

Address any customer complaints or concerns promptly

Cleaning and Sanitation Checklist

Clean and sanitize all baking equipment and utensils

Sweep and mop baking area and floors

Empty and sanitize trash bins

Clean display cases, countertops, and workstations

Clean and sanitize sinks and washrooms

Closing Checklist

Properly store any leftover baked goods

Dispose of any expired or spoiled ingredients

Turn off all equipment and appliances

Secure the bakery area and lock all doors

Complete necessary paperwork and reports

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The Closing Checklist is an important tool for ensuring that all necessary tasks are completed before closing the restaurant.

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A Cleaning Checklist is essential to ensure that all areas of the restaurant are kept clean and sanitary.

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