QC
There are a lot of issues with quality in all fields of bakery and pastry consistency it went down drastically the past months, bread has no consistency ,pizza dough for main kitchen is different texture almost every other day .Same person or shift does it ?
I can see the lack of supervision and hand on teaching which is the most important factor to get control and pass on knowledge to the staff .
You have shifted staff with out proper knowledge to shifts where they can not performing accordingly with out proper guidance .
Too many people are involved in paper work which should be done daily as part of daily routine work without sitting 2/3 of staff filling out paper sheets etc.