Opening Checklist:
1. Check the oven temperature and preheat it to the required baking temperature for cakes.
2. Review the daily production schedule to ensure all cake orders are accounted for and note any special instructions.
3. Gather all the necessary ingredients, ensuring sufficient quantities for the day’s orders. Check for freshness and quality.
4. Set out the cake pans and prepare them by lining them with parchment paper or greasing and flouring.
5. Check the availability and condition of frosting, fillings, and decorations required for the day’s cakes.
6. Ensure all necessary tools and equipment, such as mixers, spatulas, piping bags, and decorating tips, are clean and in good working condition.
7. Stock the display cases with pre-made cakes or slices available for immediate sale.
8. Set up the cake decorating area with a clean and organized workspace, ensuring all required tools, colors, and piping bags are readily accessible.
During the Day:
1. Bake the cakes according to the specific recipes and production schedule, following the recommended baking time and temperature for each type of cake.
2. Allow the cakes to cool completely in their pans before removing them for decorating. Use cooling racks if needed.
3. Prepare the frosting and fillings as per the individual cake orders, ensuring consistency and quality in taste and texture.
4. Decorate the cakes based on the design requirements, paying attention to detail, precision, and artistic presentation.
5. Apply any additional decorations or garnishes, such as sprinkles or writing.
6. Store finished cakes in the appropriate refrigeration or display areas, ensuring proper storage conditions for freshness and quality.
Closing Checklist:
1. Clean and sanitize all workstations, countertops, and utensils throughout the day to maintain a hygienic environment.
2. Properly store any remaining ingredients, ensuring they are sealed, labeled correctly, and stored at appropriate temperatures.
3. Clean and sanitize all baking pans, equipment, and decorating tools used during the day, removing any residual cake or frosting.
4. Dispose of any food waste and empty the trash and recycling bins, maintaining cleanliness and preventing odors or pests.
5. Wipe down the display cases and refrigeration units, removing crumbs, smudges, or spills to maintain an attractive presentation.
6. Check the inventory levels of ingredients and supplies, noting any items that need to be restocked for the next day’s operations.
7. Secure any cash, close out the cash register or POS system, and complete any necessary financial record-keeping.
8. Turn off and clean the ovens, ensuring they are left safe and maintained, and follow any specific shut-down procedures.
9. Lock the bakery doors securely and activate the security system, ensuring the premises are protected.
10. Review the production schedule for the next day, making any necessary preparations or adjustments to ensure a smooth start.
