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Kitchen Induction:

     Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed

     Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days

     Layout of the kitchen and the supporting areas

     Familiarisation with all the equipment installed, their use, handling, functioning and maintenance to be drilled into all the members

     Introduction of the team members within and outside the kitchen to be carried out in an informal manner

     All the rules and policies of the hotel to be communicated to the members and made sure that each and every member has understood them correctly

     All standard procedures to be communicated to them i.e. Duty rosters, off, leaves, holidays, uniform, grooming, telephone handling, cafeteria timings, departmental communication, welfare team, G.M’s communication, lost and found procedure , the do’s and don’ts of the hotel etc.

     Kitchen operation hours to be mentioned and made clear

     Training schedule to be made and a weekly plan to be displayed in the kitchen with timings and these timings to be adhered to strictly

     Familiarise the team with the local trends and arrange for a market survey

     The team members should be given the list of all the suppliers with their contact numbers

     A round of the stores to identify the local and imported items that will be used in the kitchen

     Class on the costs and shelf life of these local and imported items is a must before starting the actual cooking so as to ensure all the team members are more cost conscious

     All members of the team to punch in their identity cards while starting and ending their shifts

     F&B outlets to be mentioned and their timings to be made clear

     Location of the various fire fighting equipment within and outside the kitchen to be shown

     Define the cafeteria timings for various breaks

     Define pre-opening, soft opening and hard opening

     Pre-opening : classes and on job training

     Soft opening : role plays and simulations, menu practice, on job training and classes till the hotel opens for the guest

     Hard opening : on job training and regular classes

     Emphasise on the importance of the facilities offered like cafeteria, locker rooms etc., it is for their use and its their collective duty to maintain it

     Emphasise the Golden Rules of the hotel

       A copy of the Standard Operating Procedure to be given to all the members before the actual cooking begins

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