TK Training – Barista Training Plan TK Training – Barista Training Plan Staff Name*Supervisor/Team Leader NameDate DD slash MM slash YYYY IntroductionCompetencies* General overview of coffee machine section – How to run shots for each specific cup, how to use tamper machine, different milk jugs for alternative milks etc. Ensure confidence with pouring shots, steaming milk, correct number pumps of coffee syrup, how much hot choc syrup and chai we use, and how to use decaf Run through of our cake cabinet – GF and Non-GF shelves, coffee and cake deal for bottom shelf cakes, where back up cakes are kept, traying up/tags, organising the cabinet to look appealing, and allergy care Where to locate our cake information folder – lists cake ingredients from each brand Cold drink preparation and presentation – where to find the recipes Heated food preparation and presentation - fruit toast, scones, pancakes, waffles, and puddings Teapot preparation and presentation How to present coffees and desserts correctly – what saucer to use, cakes with cream and one piece of strawberry/orange etc. Use of blenders for smoothies and frappes – include what flavour syrups we have Use of microwave – time for each item How to empty and refill the cream guns How to make our hot chocolate mixture Run through of our TK Coffee and Dessert menu Packing away of clean ceramics and location of tubs from the kitchenhands Helping on the floor if section not busy CommentsCleaning RequirementsCompetencies* Barista deep cleaning checklist – coffee machine, defrosting cake freezer, grinder, fruit fridge, milk fridge, and blender deep clean Machine cleanliness and hygiene requirements - different cloths for milk wand/bench, regularly cleaning the milk wand, back flushing the group heads, and changing over the cake tongs Organisation of BOH stock – following the labels on each shelf and making sure we don’t stock heavy objects too high, making sure the cake/walk-in freezers are always organised CommentsOpening/Closing proceduresCompetencies* Shopping procedure – When to go shopping, using the correct TK shopping list (how to), how much of each item to restock, and an upstairs tour of TK FOH storerooms Stock rotation – checking cake roster for cake cabinet, milks, fruit etc. Checking there are cake utensils out, ice cream scoop ready, cloths out, machine has been opened, scones and milkshake syrups are out of fridge, and the fridges are stocked for service Deep clean of the cake cabinet and wrapping of cakes – must be done every night Run through of Menuboard Manager (coffee and cake special, available servings), updating the tills on Swiftpos, and updating the cake roster Ensuring sugars, marshmallows, straws, and biscuits at pass are fully stocked Recording wastage so the TL can add onto shift report (TL/Supervisor permission to throw) Cleaning of back bench – what spray to use for each appliance, wiping under the appliances, what stock to store in fridges overnight 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 night/next day Go through our Barista closing procedures – refer to iPad checklist CommentsEnd of trainingCompetencies* Reiterating what has been learnt Checking if staff member has any other questions Give staff member their self-assessment form to fill out Additional Comments