Building a bakery section with bad equipment
Hi all! I’ve read posts on this site for years but didn’t decide to join until today - I think some of you may be able to help with the situation I am in.
Long story short is I was offered an incredible position - create a bakery section in a five-star hotel in a beautiful location. All sorts of promises were made but a month into working at the hotel (in the pastry section, as the bakery does not yet exist), my pleas for ANY new equipment are falling on deaf ears and being responded to with a hard no.
The situation is this: I’m expected to produce bread for two restaurants (multiple variations), eventually working towards replacing all outside suppliers of bread and creating products for retail.
Despite promises, I have now been told I will have no dedicated area in the kitchen (just the very small pastry section of one restaurant for a few hours in the morning). I will not have a fridge of my own (sharing a small part of the pastry walk-in, which fluctuates between 2c and 19c throughout the day and evening). I will most definitely not have a retarder/proofer. I will have access to two Rational ovens. I have received a hard no to buying a spiral mixer (even second hand) - the mixers are a very old, malfunctioning Hobart which has a habit of ripping dough to shreds and a Kenwood patissier XL.
At this point, I am questioning why I am hired as even basic organisational concerns I have are shot down. It has been a struggle to even get my employers to commit to buying some decent flour.
Any words of advice for using the above machinery/for my sanity would be greatly appreciated.