> For the complete documentation index, see [llms.txt](https://docs.enicebakerygh.com/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://docs.enicebakerygh.com/user-guides-and-operations/staff-training.md).

# Staff Training & Standard Operating Procedures (SOP)

Welcome to the official internal operational handbook for **Eniceberny Bakery and Culinary Hub**. This manual governs day-to-day operations across our bakehouse, commercial kitchen, counter registers, delivery dispatch desk, and executive catering deployments.

***

## 👥 Role Profiles & Operational Structure

```mermaid
graph TD
    SM[Shift Supervisor / Store Manager] --> CC[Counter Cashier]
    SM --> KD[Kitchen Staff & Dispatchers]
    SM --> CE[Catering Event Crew]

    CC -->|Walk-in Sales & Payments| POS[Point of Sale Counter /admin/pos]
    KD -->|Prep & Packaging| Fulfill[Kitchen Orders Queue /admin/orders]
    CE -->|Banquets & Setups| Events[Catering Logistics /admin/quotes]
    SM -->|Audit & Reconcile| Reports[Daily Financial Reports /admin/reports]
```

***

## 1. Counter Cashier SOP (`/admin/pos`)

Counter Cashiers represent the front-line hospitality of Eniceberny. Speed, hospitality, and financial accuracy are vital.

### 1.1 Shift Opening Protocol (07:30 GMT)

1. **Sign In**: Navigate to `/admin/pos` and log in with your assigned staff credentials.
2. **Physical Float Verification**:
   * Count the starting physical cash float provided by the Shift Supervisor (standard: **`GH₵ 200.00`**).
   * Ensure denominations match: 10 × GH₵ 5, 10 × GH₵ 10, 2 × GH₵ 20, 1 × GH₵ 10 coins.
   * Sign the Register Opening Sheet.
3. **Hardware Inspection**:
   * Check the 80mm thermal receipt printer. Ensure sufficient paper roll is loaded.
   * Inspect the barcode scanner and card payment terminal.
   * Perform a test transaction print if necessary.

### 1.2 Ringing Up Orders (Target: Sub-15 Seconds)

1. **Catalog Browsing & Search**:
   * Tap category tabs (*Pastries*, *Continental*, *Ghanaian*, *Cakes*, *Drinks*) or use the search bar.
   * For fast items like Meat Pies, Sausage Rolls, or Jollof, tap the item card once to add to the ticket.
2. **Portion / Variant Selection**:
   * For items with size variations (e.g. 6-inch vs 8-inch Cake, Regular vs Large Jollof), tap the exact portion size requested by the patron.
3. **Packaging Mode Selection**:
   * Ask the customer: *"Are you dining in with us or taking away?"*
   * Tap **Takeaway** (default) or **Dine-In** on the toggle bar.

### 1.3 Tender Execution & Cash Change Calculation

* **Physical Cash Tender**:
  * Announce the total due clearly: *"Your total is GH₵ 45.00, please."*
  * Use the Quick Cash keys for standard banknotes:
    * **Exact**: If exact cash is handed.
    * **GH₵ 50 / GH₵ 100 / GH₵ 200**: The screen calculates change automatically in bold emerald text.
  * Count change back to the patron: *"Out of 50 Cedis, your change is 5 Cedis. Thank you!"*
* **Mobile Money (MTN MoMo & Telecel Cash)**:
  * Tap **📱 MoMo**.
  * Direct the customer to our countertop merchant QR code or enter their phone number.
  * Confirm the incoming SMS credit notification on the store merchant phone before finalizing.
* **Card (POS Terminal)**:
  * Tap **💳 Card**, insert/tap the card on the countertop terminal, verify the approved slip, then finalize the sale.

### 1.4 Receipt Handover & Kitchen Docket

1. The thermal receipt will generate automatically upon clicking **"Complete Sale & Print Receipt"**.
2. Tear the receipt and hand it to the patron with their purchase.
3. If an order includes items being cooked to order in the kitchen, tear the duplicate kitchen slip and clip it onto the kitchen order carousel.

***

## 2. Kitchen Staff & Dispatcher SOP (`/admin/orders`)

Kitchen dispatchers coordinate the bridge between incoming orders and delivery fulfillment.

### 2.1 Managing the Orders Queue

1. Keep `/admin/orders` open on the kitchen display monitor.
2. Filter the view by **Pending Dispatch** (`status = confirmed` or `preparing`).
3. Audio or visual alerts signify incoming orders.

### 2.2 Preparation Standards & Packaging Protocols

| Product Type                             | Target Prep Time | Holding Temperature         | Packaging Protocol                                                  |
| ---------------------------------------- | ---------------- | --------------------------- | ------------------------------------------------------------------- |
| **Hot Continental (Jollof, Fried Rice)** | 10 – 15 mins     | Hot ($> 65^\circ\text{C}$)  | Heat-sealed foil container, paper cutlery pack, branded bag         |
| **Authentic Ghanaian (Fufu, Banku)**     | 12 – 18 mins     | Hot ($> 65^\circ\text{C}$)  | Deep leak-proof soup tub with sealed lid, separate dumpling wrapper |
| **Fresh Bakery (Meat Pies, Croissants)** | 2 – 5 mins       | Warm ($> 50^\circ\text{C}$) | Greaseproof glassine sleeve placed upright in craft carrier         |
| **Celebration Cakes**                    | 15 mins (Boxing) | Chilled ($4^\circ\text{C}$) | Sturdy cake baseboard, ribbon tie, candle pack, branded knife       |

### 2.3 Rider Handoff Checklist

Before releasing an order to a delivery dispatch rider:

1. Verify the courier's name and assigned delivery company (e.g. Swift Courier, Bolt Food).
2. Check the receipt Order Number (e.g. `EB-20260927-1402`) against the courier's phone app.
3. Double-check all items on the physical receipt:
   * Primary dishes & sides.
   * Chilled drinks & juices.
   * Condiments (shito, pepper sauce, salad dressing).
4. Mark the order status in the admin console to **Out for Delivery** (`out_for_delivery`).

***

## 3. Catering & Banquet Event Crew SOP

For high-profile weddings, corporate functions, and banquet bookings:

### 3.1 Pre-Event Staging (Day Prior)

1. Review the confirmed Quotation document (`/admin/quotes/{id}`) for headcount, dietary notes, and timeline.
2. Verify chafing dish fuel canisters, clean stainless steel inserts, serving tongs, and linen tablecloths.
3. Stage dry bakes and sealed sauces in catering transport hot-boxes.

### 3.2 On-Site Setup (2 Hours Prior to Service)

1. Arrive at the venue at least **120 minutes** before the scheduled service time.
2. Report to the client's event planner or venue coordinator.
3. Set up the buffet line in logical sequence: Plates $\rightarrow$ Salads $\rightarrow$ Rice/Starches $\rightarrow$ Meats/Fish $\rightarrow$ Soups/Sauces $\rightarrow$ Cutlery & Napkins.
4. Light chafing dish burners 20 minutes before food service begins to achieve safe holding temperature (minimum 65°C / 150°F).

### 3.3 Service Etiquette

* Uniform standard: Clean black trousers, branded Eniceberny apron, white chef jacket or polo, black hairnet/cap.
* Maintain continuous replenishment so chafing trays never look depleted.
* At the conclusion of service, pack leftover food in containers provided by the client, clean service stations, and obtain client sign-off on the event delivery sheet.

***

## 4. Shift Supervisor & Manager Closing SOP

At the conclusion of each day's trading:

### 4.1 Cash Drawer Balancing & Handover

1. Navigate to `/admin/reports` and select **Today**.
2. Count total physical cash in the drawer (excluding the starting float).
3. Match physical cash against the **POS Cash Settled** metric.
4. Discrepancies greater than `GH₵ 5.00` must be logged in the supervisor handover report according to the [Accounts Guide](/user-guides-and-operations/accounts.md).

### 4.2 Inventory Spot Checks

1. Navigate to `/admin/inventory`.
2. Review low-stock warnings (items with $\le 5$ units).
3. Log any food waste, expired bakes, or damaged products with the movement type `waste_spoilage` or `adjustment`.
4. Trigger restocking alerts for bakery flour, butter, sugar, and packaging materials.

### 4.3 End of Day System Verification

* Ensure no orders remain in `pending` or `preparing` status without staff notes.
* Export the daily sales report via **Export CSV** for accounting records.
* Lock registers and secure terminal sessions.

***

## 5. Food Safety, Hygiene & HACCP Guidelines

All staff members must observe strict food safety protocols:

1. **Hand Washing**: Wash hands with warm soapy water for at least 20 seconds before handling any food, after using the restroom, or after handling cash.
2. **Glove Protocol**: Food contact gloves must be worn when plating salads, assembling celebration cakes, or packaging ready-to-eat pastries.
3. **Temperature Logs**: Commercial refrigerators must maintain $1^\circ\text{C}$ to $4^\circ\text{C}$. Freezers must maintain $-18^\circ\text{C}$ or below. Temperatures are logged twice daily (08:00 and 16:00 GMT).
4. **Allergen Separation**: Nut, gluten, and dairy preparations must use dedicated color-coded cutting boards and sterilized utensils to prevent cross-contamination.

***

*For operational emergencies, printer jams, or payment errors, consult the* [*System Troubleshooting Runbook*](/user-guides-and-operations/troubleshooting.md)*.*


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