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.