New staff must be trained and introduced to their workplaces in a timely manner before they begin working in kitchen areas.
At first, it does not matter whether the staff will be working in the company long-term or short-term. Permanent employees must be trained and briefed before starting work in the company, just like seasonal workers. This also applies to kitchen assistants, interns, or apprentices.
The aim of the training and onboarding is to familiarize the staff with:
- the circumstances within the company,
- the rules within the company,
- their future roles and tasks,
- the expectations that are put on them,
- and to integrate them into the group of colleagues.
Depending on the scope of duties, the onboarding and training of new staff can take a few days to several months. However, it is important that essential topics on hygiene and occupational safety are communicated on the first day and before the first work assignment. As soon as an accident happens, questions will immediately be asked about the initial instruction at the workplace and whether the staff was correctly trained before starting work.
In order not to overwhelm the new staff on the first day, different topics should be spread over several days and communicated step by step.
On the first day, it makes sense to address or carry out the following points:
- Organization of the company
(e.g., who is the company manager, where is the HR department, who is the direct contact person) - Administrative tasks
(e.g., where is the administration, how is working time recorded, etc.) - Tour of the company
(e.g., guide through the break and locker rooms, toilets and showers, etc.) - Work clothing
(e.g., showing the laundry room or where new hygiene clothing can be picked up) - Short training session
(e.g., on the topic of workplace hygiene, personal hygiene, hand washing, cleaning and disinfection, break regulations, and use of hygiene sluices in the company) - Occupational safety
(e.g., avoidance of accidents through careful action, protective clothing, instructions on how to handle work equipment such as cutting machines, etc.) - Onboarding at the workplace
(e.g., outlining tasks and activities, participation at the workplace “training on the job”)
Further topics can be conveyed after an induction phase over the following weeks:
- Detailed deepening of the current activity
- HACCP concept, including measurements, control documentation, and corrective measures
- Quality management system
- Further training
It is recommended to keep a list about the onboarding and training of new staff so that it can always be traced back when which topics were conveyed and points were addressed and shown. In addition, new staff should confirm in writing that they have received and understood certain training and instructions. If the staff carries out the activity to the fullest satisfaction, this often speaks not least for professional onboarding and training on the part of the company.
