Introduction Day

 

Why Introduction?

When a new member of staff arrives in the company on person should be appointed to welcome the newcomer. This can be the line manager, a department trainer, somebody from HR, Recruitment, the Training department, or a fellow worker. In order to give the newcomer more confidence and set them up for success during the first couple of days they should go through an introduction process. So they feel welcomed know what is expected of them and know where to turn and what to do. This process should be identified from the Management as requirements for all relevant job roles and all new members of staff and can contain the following topics

This has to be carried out very carefully, as mistakes as given below could occur

The concerns of a new member of staff

  • Lost
  • He/she has too much information to absorb
  • He/she has insufficient information
  • He/she does not have the initial & most important pieces of information

Insecure

  • He/she doesn’t understand the internal terminology
  • He/she is afraid of asking questions
  • He/she is not sure who they are talking to, either on the telephone or in person

Their role today

  • He/she doesn’t know what they can do
  • He/she doesn’t know what must be done
  • He/she wants to understand their position

Their role tomorrow

  • He/she wants to know their future role
  • He/she wants to feel part of the company

Contents of Introduction Day

Blue Puddings Mission Statement

Our mission is that each customer who visits Blue Pudding is made to feel exceptional by a very caring staff. We will treat our guests with real respect and a keenness to please. We will use common sense to serve them the best quality products with the highest level of care. We will learn to develop a personal understanding for them and, by our excellent service, we shall ensure that they return to Blue Pudding repeatedly.

Aims and Objectives

By the end of your first week, you should be aware of the restaurants within Blue Pudding, the services we provide, and being capable to explain why do people visit Blue Pudding. Further everything there is about Service, preparation, reception, identifying customers needs, developing empathy, exceed expectations and personalised service – to make a long story short – make the customers day

Restaurant Tour

To provide all the generic information you need to set you up for success within the Company. Make them familiar with the environment, the kitchen, back of house area, offices, locker rooms, and staff facilities.

Catering Perspective

You should be able to provide high quality service within all the catering outlets, to treat every visitor as an individual, not passing on questions – deal with the customer’s queries and complaints.

Customer Service

Define the correct customer service procedure when dealing with different daily situations. Identify the standards set out by Blue Pudding and the Mystery Client Report and establish how to exceed customer expectations. Assess how to deal with customer complaints.

Cash handling and Tills

Demonstrate how to perform simple cash handling procedures, and table ordering with the tills.

Food and Personal Hygiene/COSHH

To introduce all new staff to the basic requirements for food hygiene and define their responsibilities as a food handler, and give an overall view of the legal requirements appropriate to food handlers. Recognise the importance of personal hygiene.

Manual handling

This section is designed to give the newcomer information about how they can avoid back problems at work. It is vital to understand how injuries occur and try to prevent them.

Risk awareness

Knife and equipment training for kitchen staff.

At the end of the introduction period, which can be one or more days or even a week the newcomer should be able to answer the following questions to the different subjects.

Example of questions to set up a quiz

COSHH Questionnaire

  • What does COSHH stand for?
  • Who is in control of chemicals use?
  • What chemicals do you not use in the kitchen?
  • If a chemical is delivered without a label, what should you do with it?
  • What does toxic mean?
  • What should you not do with chemicals
  • Who is responsible for providing safety equipment?
  • If provided whose responsibility is it to oversee the proper use?
  • What should you do before using any chemical product?
  • What should you do if you get chemicals in your eyes?
  • What does this mean? (Classification sign)
  • What does “Dilution Rate” mean?
  • When diluting the chemical with water which way round should this be done?
  • What must you not do if you swallow chemicals?
  • What chemical should be used on food surfaces?
  • Why do the chemical company label their products?
  • When using chemicals in the work place who are responsible for?
  • Who is required to have COSHH training?
  • Which of these products must not be used in the kitchen? (List of products)
  • What does this stand for on the label of a chemical? (Classification sign)
  • What does this stand for on the label of a chemical? (List of safety equipment)
  • Who should provide hazard data sheets?
  • Chemical products are colour coded, what does mean red orange, and green?

Food and Personal Hygiene Questionnaire

  • Have you ever had food poisoning?
  • What do we mean by the word ‘hygiene’?
  • Who can be prosecuted for breaches of the regulations?
  • Why is your appearance so important?
  • What do you think your responsibilities are regarding your uniform?
  • What sort of shoes must you wear at work?
  • Why should you keep makeup, perfume, or aftershave to a minimum and only wear non-perfumed deodorant?
  • Why mustn’t you wear rings or earrings with stones in it?
  • If you have a cut or boil on your hand what must you do?
  • When would you need to wash your hands?
  • What should you use to wash your hands?
  • What is a food room/food premises
  • What things must you not do in a food room?
  • Why not?
  • What must you after blowing your nose, coughing etc?
  • What is the danger of this for food handlers?
  • How can we comply with the law so our hair does not contaminate the food?
  • What must you make sure about your nails?
  • What are the common symptoms of food poisoning?
  • What are the causes of Food Poisoning?
  • What do germs look like?
  • What do germs need in order to live?
  • Germs prefer foods containing protein, which Food are these?
  • What’s our normal body temperature
  • Where is the temperature below 5 C
  • Where is the temperature above 70 C
  • Why do we not leave food out for hours at a time
  • What things must we check packed food for?
  • How must packed foods be stored once they have been opened?
  • How can you protect food from flies?
  • Suppose you see evidence of pests e.g. foot prints, mice droppings, gnawed products, what should you do?
  • What equipment must we always keep clean?
  • What must be used to keep it clean?
  • Why?
  • When should you clean equipment?
  • What sort of things do you think must be reported?

Waiting Staff Questionnaire/Product Knowledge

  • Corbeille de pain – which varieties of bread do we serve?
  • What are the two dips served with the deep fried potato skins?
  • Petit plat de charcuterie – what is duck rillettes?
  • Please describe the contents of the salade champenoise?
  • Fishcake – which fish are used to make these?
  • Please describe the garnish for tuna basquaise?
  • Confit de canard – what is duck leg confit?
  • Bubble & squeak – what it is?
  • Please name – in order of the least cooked first – six degrees for the cooking of beef – steaks?
  • What is guacomole?
  • Please describe caesar salad dressing?
  • What is creme chantilly?
  • Please describe the gateau mousse de chocolat blanc?
  • Assiette des fromages – which cheeses do we serve?

Product Knowledge Food

  • How would you describe to a customer, with other words than the menu
  • Garlic bread
  • Salade champenoise
  • Chicken Thai
  • Caesar salad
  • What is cassulet made with?
  • Give the ingredients of the sticky toffee pudding?
  • What is foccacia?
  • What is béarnaise sauce?
  • What is the garnish of the chicken Tai made with?
  • Is there any alcohol in the pepper sauce? And if so, which one?
  • Do we prepare all our puddings? Give examples
  • What are the differences between the rump and the fillet steak?
  • Which pieces of beef is the minute steak coming from?
  • In which dish do we find the horseradish dressing?
  • What is Santa Domenia?
  • What is on our Kids menu?
  • Which side order do you offer with:
  • Confit de canard
  • Caesar salad
  • Eggs Benedict
  • Truffe au chocolat
  • Sausages
  • What fish is in the fish soup?
  • Is the french onion soup vegetarian?
  • Name three dishes that are served small and large
  • What flavour sorbets do we sell?
  • Is it possible to have pesto with no nuts?
  • Place them in order from least cooked to most cooked:
  • Medium well, rare, well done, medium, blue, medium rare
  • What flavour ice cream do we sell?
  • Name and describe 2 fish dishes on the menu
  • Name four vegetarian dishes
  • What are cornichons?
  • What ingredients make rouille?
  • How many prawns are served in a main size of gambas frites?
  • What is aioli?
  • What are ceps?
  • How long does it take to cook a duck confit?
  • What is bubble & squeak?
  • What is hommos?
  • From which animal does ricotta come from?
  • Is there any garlic in poulet foccacia?
  • Is the white chocolate mousse cake suitable for vegetarians?

Product Knowledge Drinks

  • Is a bottle of Perrier served chilled?
  • Which country does St. Omer come from?
  • What is our house whisky?
  • What is our house gin?
  • What is our house vodka?
  • What is our house brandy?
  • Which whisky is used in an Irish coffee?
  • What does VSOP stand for?
  • What does LBV stand for?
  • Which sherry do we serve?
  • Give examples of some of our house digestives (4 minimum)
  • What is Samucca made with?
  • What is gin made with?
  • What are the differences between our gins?
  • How do you make a:
  • Seabreeze
  • Bloody Mary
  • Martini cocktail
  • Margarita
  • What is the price of a cappuccino?
  • Which beers do we sell?
  • What is a Kir Royale?
  • How do we serve a citron presse?

Product Knowledge Wine

  • What grape makes Chablis?
  • Which region of France does Sancerre come from?
  • What is the difference between Shiraz and Syrah?
  • Give the names of our Chardonnays
  • Give an example of: medium dry wine, medium full, off, dry wine, full, rich

True or false, if false give the correct sentence:

  • Chateau ranaire Decru is one of our finest Chardonnays
  • Crozes Hermitages is a fantastic Bordeaux
  • Caernet Malbec is a medium bodied Australian
  • Pinot Grigio is sold by the glass
  • Chateau Hautes Vergne is sold by magnum
  • The Taylor Quinta de Vargellas needs special attentions, what are they?
  • Give examples of wines which would go with our puddings
  • Which wines do we sell under the Blue Pudding label?
  • Which red wines do we sell by the glass?
  • What is our dessert wine called?
  • Name 2 dry white wines
  • Which champagne/sparkling wine do we sell by the glass?
Introduction Day
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