Profiles Jan, Bakery Trainer
"I've been with the business 17 years now – 12 of them here
at our Enfield bakery.
"I was originally with Olivers, in charge of one of their shops. When Greggs
took us over, their size meant I could really progress. When I moved to the
factory, I eventually settled into being a bakery trainer – focusing on safety
and the like.
I learn a lot myself
"I really enjoy seeing people learn. And since I know most of the people here,
I know most of the people I'm training – which makes the job doubly rewarding.
And I learn a lot myself – I spend at least three days a year on Chartered
Institute of Health courses. I keep up-to-date with all the latest news and
processes all year round, though – I'm our in-house expert after all.
"Because of the work I do, I also get involved in other things. Like right now,
I'm creating a new Team Leader development programme. It's a six-month project –
I've been able to give it the time and attention it deserves and I can't wait to
see it rolled out across the business.
What's not so good
"It's annoying when you run across people whose eyes glaze over when you're trying
to teach them something new. Holding night-shift classes – that can be pretty tough.
Occasionally, I'll have four two-hour sessions in a row. By the last session it's
pretty difficult to remember what you've gone through and what's left to discuss!
What I like most
"I'm probably proudest of the Breakfast Club. I lead the initiative here, so whenever
I'm feeling a little down I can simply go along to one before work. It's great when
you see all the kids getting involved, having fun and eating healthy food. I also
I give parents some food safety classes from time to time, which gives me an extra buzz too."