The experience was very short because I gave up the job when I realized that between one shift and the other I had less than 6 hours to sleep, having 8 hours of difference between one shift and the other would be impossible for me to follow these rhythms of work and rest, stress accumulates quickly and fatigue compromises the productivity and the psychosomatic balance of workers and being a physical job a position in the bakery work is very hard constantly moving the kilos of dough during the phases of cutting and cooking.
Personally, I know that at these conditions of work I can not guarantee to be a good employee for the company and I have therefore decided to renounce the position.
For me the downside in my experience at fresh bread was the shift, for the rest, I have only positive experiences of a beautiful team!
The pizza bread manager is an excellent teacher and with her, you can learn quickly how to work in the processing and final baking of bread making.
The manager's passion for baking is a beautiful gift that encourages you to work well and to continue learning.
For me it was a wonderful experience in Fortinos, I hope to find another nice working group like the one I left behind.
Other plus points are benefits and a fast career at a multinational such as Loblaw in the Fortinos supermarkets.
Good luck to all.