Dough Maker Onboarding Checklist

Dough Maker Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Dough Maker starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Food Services onboarding experience or just need an onboarding checklist for your new Dough Maker, you’re in the right place. We’ve put together a sample Dough Maker onboarding checklist below and have created onboarding templates & resources to help.

Dough Maker Onboarding Checklist

1. Orientation: The new dough maker should attend a comprehensive orientation session to familiarize themselves with the company’s mission, values, policies, and procedures. This task is typically performed by the HR department or a designated onboarding specialist.

2. Introduction to the Team: The dough maker should be introduced to their immediate team members, including supervisors, colleagues, and other relevant personnel. This introduction helps foster a sense of belonging and facilitates collaboration. The team leader or supervisor usually performs this task.

3. Equipment and Tools Training: The new dough maker should receive training on the proper use and maintenance of all equipment and tools they will be working with, such as mixers, ovens, scales, and dough sheeters. This training is typically conducted by a senior dough maker or a designated trainer.

4. Safety and Sanitation Procedures: It is crucial for the dough maker to understand and adhere to safety and sanitation protocols to ensure a hygienic working environment. This task involves training on proper handwashing, food handling, personal protective equipment (PPE) usage, and emergency procedures. The company’s safety officer or a designated trainer usually performs this task.

5. Recipe Familiarization: The new dough maker should be provided with a detailed understanding of the company’s dough recipes, including ingredient measurements, mixing techniques, and proofing times. This task is typically performed by a senior dough maker or a designated trainer.

6. Quality Control Standards: The dough maker should be trained on the company’s quality control standards, including visual inspection of dough consistency, texture, and appearance. This training ensures that the dough produced meets the company’s quality standards. A quality control supervisor or a designated trainer typically performs this task.

7. Production Schedule and Workflow: The new dough maker should be familiarized with the production schedule and workflow, including understanding the timing and sequencing of dough preparation, proofing, and baking. This task is typically performed by the production manager or a senior dough maker.

8. Inventory Management: The dough maker should receive training on inventory management procedures, including tracking and recording ingredient usage, monitoring stock levels, and placing orders when necessary. This task is usually performed by the inventory manager or a designated trainer.

9. Troubleshooting and Maintenance: The new dough maker should be trained on common troubleshooting techniques for equipment malfunctions and dough-related issues. Additionally, they should learn basic maintenance tasks to ensure the smooth operation of machinery. A maintenance technician or a senior dough maker typically performs this task.

10. Continuous Learning Opportunities: The company should provide ongoing training and development opportunities for the dough maker to enhance their skills and knowledge. This may include attending workshops, seminars, or online courses related to dough making techniques, new recipes, or industry trends. The HR department or a designated training coordinator typically oversees this task.

11. Performance Evaluation: The dough maker should undergo periodic performance evaluations to assess their progress, identify areas for improvement, and provide feedback on their work. This task is typically performed by the supervisor or manager, in collaboration with the HR department.

12. Cross-Training Opportunities: The company should offer cross-training opportunities for the dough maker to learn other roles within the food services industry, such as pastry making or bread baking. This allows for skill diversification and provides flexibility in staffing. The HR department or a designated training coordinator typically oversees this task.

13. Employee Benefits and Policies: The new dough maker should receive information about employee benefits, such as health insurance, retirement plans, and vacation policies. This task is typically performed by the HR department or a designated benefits administrator.

14. Company Culture and Values: The dough maker should be introduced to the company’s culture and values, emphasizing teamwork, respect, and customer satisfaction. This introduction helps align the new employee with the company’s ethos. The HR department or a designated culture ambassador typically performs this task.

15. Mentorship Program: The company may assign a mentor to the new dough maker, providing guidance, support, and answering any questions they may have during their initial period. This mentor can be a senior dough maker or an experienced employee from a related department. The HR department or a designated mentorship coordinator typically oversees this task

Setting Up Your Employee Onboarding Process

From reading through the items in the example Dough Maker checklist above, you’ll now have an idea of how you can apply best practices to getting your new Dough Maker up to speed and working well in your Food Services team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.