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Organise your work to meet a dough production schedule in a retail organisation

URN: PPL.B243
Business Sectors (Suites): Retail
Developed by: People 1st
Approved on: 2025

Overview

This standard is about helping to ensure that dough production in a retail organisation runs to schedule and without wasting time, ingredients or other resources. This involves organising your own work to meet the dough production schedules allocated. It is also about making suggestions to improve dough production schedules to become more effective.

This standard is for staff responsible for working to bakery schedules and targets When you have completed this standard you will be able to demonstrate your understanding of and ability to:

  • Organise your work to meet a dough production schedule in a retail organisation

Performance criteria

You must be able to:

  1. check all the relevant instructions needed for your dough production schedule in your workplace
  2. follow your workplace procedures to organise your work within the dough production schedule making effective use of time and resources
  3. tell the correct person about any problems with the quantity or quality of resources available to make dough production achievable following your workplace procedures
  4. tell the correct person if your dough production schedule does not seem to be realistically achievable following your workplace procedures
  5. meet the dough production schedule in your workplace
  6. work within the relevant legislation and your workplace requirements for health and safety, food safety and hygiene
  7. follow your workplace procedures to make suggestions to the correct person about how dough production schedules can be more effective

Knowledge and Understanding

You need to know and understand:

  1. how to organise your work efficiently within a dough production schedule, including re-organising your work to meet changing dough production needs and your workplace expectations
  2. how to organise your work so as to avoid delays that result in dough no longer being in the required condition
  3. how to get the instructions needed for your dough production schedule
  4. the limits of your authority and responsibility for organising your work within the dough production schedule within your workplace
  5. how to organise your work within the dough production schedule to make best use of your time and other resources
  6. where and when to get help and advice about problems with dough production schedules and resources within your workplace
  7. how to meet dough schedules for your workplace
  8. the relevant legislation requirements that apply to your work within the dough production schedule, and why these must be followed
  9. how to make suggestions about improvements that can make dough production schedules more effective within your workplace

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

4

Indicative Review Date

2030

Validity

Current

Status

Original

Originating Organisation

Skillsmart Retail

Original URN

SSR.B243

Relevant Occupations

Food Preparation Trades, Manager, Owner/Manager, Retail and Commercial Enterprise, Retailing and Wholesaling, Sales and Customer Services Occupations, Sales Assistants and Retail Cashiers, Skilled Trades Occupations, Team Leader

SOC Code

7111

Keywords

Retailing; retailers; bakery; baking; bakes; doughs; pastries; biscuits; scones; pastry; buns; organising; organises