The following notes below are all very good reasons why you should utilize a management communication diary: Diary = Communication system = All management = Same page = Same Picture Write clear and use one line at a time per sentence. When tasks or Jobs are done tick them off and contra sign. WhatsApp groups
The Food Premises Monthly Health, and Safety check is a monthly check done to ensure the safety of your team and your guest. When challenges or problems are detected you can action your maintenance team to correct all. The point of departure for this exercise is to appoint a Safety Representative who will be responsible
Complacency is the dangerous word when we discuss SAFETY! It becomes such a front-of-mind daily routine task, a block ticking exercise that the importance of the exercise is missed completely. Health and Safety are important because it protects the well being of employers, visitors, and customers. Looking after Health and Safety makes good business sense. Workplaces that neglect health and safety risk prosecution, may lose
Health risks at the workplace, such as heat, noise, dust, hazardous chemicals, unsafe machines, and psychological stress, cause occupational diseases and can aggravate other health problems. Conditions of employment, occupation, and position in the workplace hierarchy also affect health. Employee mental well-being directly affects how employees think and feel about their job and organization. The multiple roles of the employee in the hospitality environment
Considering optimal management practices. How do we take our employees into consideration to ensure workplace wellness, what is the workplace going to look like? The first touchpoint that I want to discuss is the one thing that always suffers while working in a restaurant is our FEET! Safe and comfortable shoes, that air and do
A key part of training your employees is showing them how to use your kitchen equipment properly. Refer to the following checklist to ensure that misused or faulty equipment doesn’t cause an emergency in your kitchen. Do regular monthly Health and safety checks. Health and Safety are important because it protects the well being of employers, visitors, and customers.
When I become busy and bogged down for short periods during the year, I developed this list, to keep me on track with all my responsibilities. I found it extremely challenging at times to remain focussed and to get my head back into the game when random events interrupted my day. Apart from the fact that
The Optiman temperature control sheet assists me to keep track of all equipment that is supposed to maintain a specific temperature. To maintain the cold chain for frozen and defrosting food items is not the only reason to keep a temperature control sheet. A cold chain is a temperature-controlled supply chain. To maintain the cold
EAP’s are intended to help employees deal with personal problems that might adversely impact their work performance, health, and well-being. EAP’s generally include assessment, short-term counselling, and referral services for employees and their household members. The workplace extends its responsibility circle just a little further than would normally be expected. The workplace understands that the
Working with products takes skill and experience to maintain the integrity of the item you are working with. Frozen and or refrigerated items – each time a product is frozen and defrosted it loses flavour and moisture. When you look at the icicles in cells they are very sharp pointy crystals and these sharp pointy
SLEEP – EXERCISE – REST AND RECOVERY – FEEDING! Are you one of the millions struggling to get that perfect balance? Inevitably if the balance is not achieved something is bound to give or to get priority and other things remain to be left behind! Normally and to our own detriment, it is our health
Practice makes perfect, repetition of a specific procedure or action will lay a foundation and become a default action when you are in an emergency or when an accident happens. Safety first and foremost WHEN IN DOUBT “CUT” IT OUT. If you are NOT WELL when arriving for a shift report to your line manager
It is not possible for you to know what is happening in your restaurant if you remain stationary in one place. Become and remain informed by walking around and communicating with your team. Do not become predictable and never follow the same route while you are moving through the restaurant. Use this opportunity to follow
The aim of the game is positivity and positive management tools, not only to improve your day, however, your staff’s day at work needs to be positively awesome to give the guest an awesome experience. Every tool that you implement into your management system has to make a positive contribution to the end result of
Are your employees and guests safe against pests? Restaurants, commercial kitchens, and other businesses in the foodservice industry have a responsibility for protecting public health by preventing contamination of food and transmission of pest-borne diseases inside their premises. Food safety legislation mandates that food handling businesses terminate pests, and prevent food contamination by taking effective
My uniform is a very personal item and it makes me feel successful. If I do not feel good in my uniform I do not feel comfortable and I doubt if I will be able to create the best meals for my guests! To take my comment one step further, my feet and my shoes
Due to the volatility of working with gas and open flames it is imperative to keep a streamlined Health and Safety System. Secondly, we want to ensure the availability of the various gas products we require for optimal operations and availability. The Health and Safety Check sheet is completed monthly. The Gas Safety and Control
Touching people and or surfaces, you accumulate germs on your hands. You can infect yourself with these germs by touching your eyes, nose, or mouth, or spread them to others. Washing your hands frequently can help limit the transfer of bacteria, viruses, and other microbes. Always read labels to get instructions BEFORE using chemicals. Always
Many people in the restaurant industry talk about a labor crisis, about how hard it is to find people to fill the jobs that they have. “We are looking at an industry that has a reputation for offering zero benefits, low wages, people having to work off-the-clock… why would you choose a job in that
The Director and or owner of the business is the responsible person. If you’re on the paperwork you are on the dartboard. This means that all systems and procedures in your business have to be of such a high standard and have to be dealt with in such a responsible manner that you as the
