I've taken a job as a pastry chef; do you have any advice about working in a professional bakery?
Question:
Answer:
The best advice I can give you is about cleanliness and sanitation.You'll be washing your hands many times a day and sanitizing everything you use as well.
Pay close attention when you're being taught about using their equipment.The machinery they use is very costly and needs proper attention and proper cleaning.
Measuring in exact amounts is also important.Always use the timers on ovens etc. and learn to listen for them.
Check dates on items you're baking with for expiary and report anything past date.
Good luck with your new job and enjoy.
Take sanitation procedures very, very seriously.
be ready to work some long hours. Be sure to clean your hands after touching any thing. Keep your area clean as possible,store things properly. My advice to you also is when you are sick DO NOT GO IN TO WORK. You do not only spread your germs to your co-workers but also to customers,rather they come in or call in. By you handling the boxes or containers you can still spread your germs by touching things. Not trying to be mean but it is the truth. I do not let my employs come to work sick.
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