Staff Training Plan – Barista TK Staff Training Plan – Barista Day One – General General overview of coffee machine Whereabouts of stock ( Milk,extra ceramics,takeaway cups,sugars,beans etc) Ensure confidence with running shots and steaming milk How to empty and refill cream guns Brief explanation of cake cabinet Name Staff member initial Name Supervisor Initial Day Two – Open Set up back bench (cake tongs, jam and butter, ice cream scoop) In depth explanation of cake cabinet (where back up cakes are kept, traying up/tags, decoration of plates) Cake roster and menu board manager Explain supervisor handover before shift finishes at 3pm Name Staff Member Initial Name Supervisor Initial Day Three – Open Cold drink preparation and presentation Heated food preparation and presentation )fruit toast, scones, banana bread) Daily shopping (upstairs tour of TK FOH storeroom) Ensure explanantion of smooth service behind machine Name Staff member initial Name Supervisor Initial Day Four – Open Machine cleanliness and hygiene requiremnts (different cloths for milk wand/bench, calibrating thermometer etc) Teapot preparation and presentation (tea Tonics, serving different teas) Stock rotation Name Staff member initial Name Supervisor Initial Day Five – Open Ensure confidence in all areas of open Observe and provide feedback Name Staff member Initial Name Supervisor Initial Day Six – Close Explain closing procedures (refer to closing checklist on ipad) Begin close of sections no later than 8PM Deep clean of the cake cabinet (must be done each night) and wrapping of cakes Updating of cake quantities on POS for the next day Name Staff member Initial Name Supervisor Initial Day Seven – Close Cleaning of coffee machine (chemical run through, hot to close grinder for Duty Manager, how to clean group heads) Topping up of stock (milk rotation, top up of chocolate, cutting of fruit etc) Ensurinbg sugar station and teabags are filled Name Staff member Initial Name Supervisor Initial Day Eight – Close Cleaning of milkshake machine and blender pull apart Ice cream freezer defrost and organisation of cake freezer Cleaning out fridges (milk fridges/fruit fridges) Name Staff member Initial Name Supervisor Initial Day Nine – Close Organisation of back stock on shelf, ensuring alle xtra stock is brought out the front in cupboard underneath pass Cleaning of back bench and which chemicals to use, packing away of all stock into fridges Name Staff member initial Name Supervisor Initial Day Ten – Close Packing away of clean ceramics and location of tubs from the kitchenhands Ensure confidence in closing whilst having to multitask (making coffees and ensuring all closing procedures are being followed) Passing on messages to TL/Supervisor for the next day Name Staff member Initial Name Supervisor Initial