I posted something like this a while ago, and I've improved since then, but I still go over anywhere between 30 minutes to an hour and a half on days I mix (which is most days).
At my store, I always come in at 4, do artisan breads/donuts/everything in the cooler, then do mix and subs. I've gotten faster and my bread has gotten better, but I'm still ending up with OT on Friday (which isn't too much of a problem if they have me bake on Friday since I am pretty fast with baking, but if they want me to mix then someone has to take over for me to leave without OT).
My department manager is woefully uncommunicative and unapproachable. She has never indicated whether this situation is acceptable/expected or whether I need to speed up and get it all done within my shift. I know I should just talk to her to see if I should just keep on keeping on or if I need to get even faster, and if so what I should improve or change, but if I even ask her the smallest, most innocuous question, her response is either incomplete or even hostile. I feel like they just taught me to mix and then let me go alone with no feedback or direction.
I just don't want to get to my next evaluation and get negative feedback without actually having warning. I have no idea if the current situation is acceptable or not. I expressed all this to my ASM (and even he agreed my department manager is unapproachable), but I have heard nothing since then and nothing has changed.
All this to say: does anyone have advice on speeding up my mixing? Do you actually check temps (feels like other people who mix in my department do not)? Is it just a matter of getting a little bit faster day by day?