Standards & Policies

All cold foods must be stored at or below 5°C. Hot foods must be held at or above 60°C. Temperature logs must be completed every 2 hours during service. Thermometers must be calibrated weekly. Document all temperature readings in the daily log book located at the prep station.

Use colour-coded cutting boards: red for raw meat, green for vegetables, blue for seafood, white for dairy/bakery, yellow for cooked foods. Never use the same equipment for raw and cooked foods without sanitising in between. Store raw meats on the bottom shelf of all refrigerators.

Wash hands thoroughly with soap and warm water for at least 20 seconds before starting work, after handling raw food, after using the toilet, after handling waste, and after any break. Wear clean uniforms daily. Hair must be tied back and covered with appropriate headwear. No jewellery except plain wedding bands. Report any illness or open wounds to your supervisor immediately.

The 10 major allergens must be clearly identified on all menu items. When preparing allergen-free meals, use dedicated equipment and prepare in a separate area. Always double-check ingredients with the Head Chef. Communicate allergen requirements clearly during service. Document all allergen meals in the special meals register.

Arrive 15 minutes before shift start. Check the prep list from the previous shift. Turn on all equipment and allow ovens to preheat. Complete temperature checks on all refrigeration units. Review daily specials and 86 list. Set up your station with all necessary ingredients and equipment. Confirm with the Head Chef before beginning service.

Label and date all stored food items. Clean and sanitise all work surfaces. Empty and clean grease traps. Sweep and mop all floor areas. Turn off all gas equipment. Complete the closing checklist and sign off. Report any maintenance issues to the duty manager. Secure all walk-in coolers and freezers.

All plates must be wiped clean before leaving the pass. Maintain consistent portion sizes as per recipe specifications. Call out clearly when moving through the kitchen. Communicate wait times to front of house immediately. Never serve food that does not meet presentation standards. Work as a team to maintain efficient service flow.

Minimise food waste through proper portion control and stock rotation (FIFO). Separate waste into general, recycling, compost, and cooking oil. Record all food waste in the waste log with reasons. Report any spoilage or quality issues immediately. Target food waste below 3% of total food cost.

Clean up spills immediately and place warning signs. Wear approved non-slip footwear at all times. Keep walkways clear of obstacles and equipment. Use step ladders for reaching high shelves, never chairs or boxes. Report any damaged flooring or mats to maintenance immediately.

Always cut away from your body. Keep knives sharp — dull knives are more dangerous. Carry knives pointed down at your side. Never leave knives in sinks where they cannot be seen. Use appropriate cutting boards and secure them with a damp cloth. Store knives in designated racks or magnetic strips.

Know the location of all fire extinguishers and fire blankets. Never leave cooking unattended on open flames. In case of fire: alert others, activate the alarm, use appropriate extinguisher if safe, evacuate via marked exits. Assembly point is the car park north entrance. Fire drills are conducted quarterly — all staff must participate.

Use proper lifting technique: bend knees, keep back straight, hold load close to body. Maximum individual lift is 20kg. Use trolleys for heavy or bulky items. Ask for assistance with loads over 15kg. Report any injuries or strains immediately, no matter how minor.

Arrive on time and ready to work at your scheduled start time. Notify your manager at least 4 hours before your shift if you are unable to attend. Provide a medical certificate for absences of 2 or more consecutive days. Three late arrivals within a month will result in a formal review.

Maintain respectful and professional communication with all team members and customers. Address concerns through the appropriate channels — speak with your direct supervisor first. No mobile phone use during service. Personal calls should be taken during breaks only. Respond to work messages within 24 hours.

Wear clean, pressed uniform at the start of every shift. Chef whites must be changed mid-shift if soiled. Name badge must be visible at all times. Hair must be neat and tied back. Minimal jewellery — only stud earrings and plain wedding bands. Closed, non-slip shoes are mandatory for all kitchen staff.

Do not share confidential business information, recipes, or financial details. Do not post photos of customers without their consent. Social media posts about the workplace must be professional and positive. Direct all media enquiries to management. Report any breaches of confidentiality immediately.