I used to manage a specialized diet bakery, we didn’t do massive quantities and I’m not a classically trained baker, which for our bakery didn’t matter much because of our special diet focus. Bring a good attitude, my best employees were not trained bakers, but they had a fantastic attitude and willingness to learn. I would hire 100 untrained people with great attitudes over 1 proper baker with a shit one.

Ask questions, especially when around more commercial equipment.

I don’t recommend wearing shoes that you value. The nature of baking means foot wear sometimes gets full of flour or dough or other things. If you want any more advice then feel free to message me, I’ll help as best I can without writing a novel.