A recipe has to become work your team knows how to do.
Training is designed for people who use a dough, a preparation or a working method every day.
We start from your staff's level, the products on your menu and the equipment you have.
Participants watch, try and repeat. Mistakes show what to check next time.
What on-site staff training covers
- Hands-on practice
- Mixing, dough-ball handling, stretching, topping and baking, done by hand and repeated.
- Station organisation
- Where ingredients sit, the order of work, how product moves between people during service.
- Operating materials
- Recipes with weights and process sheets to keep in the kitchen.
- Checking what has been learned
- At the end we check together what the team does independently and what needs more work.
Training does not lead to a recognised certification: its purpose is to help your team work better.