This is phase one of the READY sequence. Here the prospective employee will get the overview of what [Managing Company Name] is, where they are located, plans for future expansion. Then the {Hotel Name} is introduced into the picture, and an overview of what {Hotel Name} is, the plans for future development and its' relationship to [Managing Company Name]. All of this should lead into just what exactly the Hotel Business is and how it differs from other types of businesses. Then a brief demonstration and description of the organizational chart of [Managing Company Name] and how it relates to the corporate structure. Phase one is where the prospective employee will get his initial motivation to become part of the team, part of the staff, where they see what {Hotel Name} and [Managing Company Name] are, and learn what the company can be for them, the Employee. Because this phase is essentially a selling phase, it is suggest that QUALIFIED and INTERESTED persons from the sales department be involved in this program session

PHASE ONE

ORIENTATION

0.5 DAYS

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> This is phase two of the READY sequence. This is where the prospective employee will get his introductory indoctrination as to the policies and procedures of the company. Here the benefits of working for the company are stressed, and the obligations of the employee are made unquestionably clear. Questions are encouraged and should be clearly and simply answered. Suggest that the department of Human Resources actually run this session. Here all pending paperwork, such as form registrations, distribution of information, (e.g., employee's handbook), assignment of uniforms, lockers, etc., can be completed.

PHASE TWO

POLICIES and PROCEDURES

0.5 DAYS

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This is phase three of the READY sequence. Here, in this phase the new employees, as a group, will begin their actual induction program that will introduce them to the operation of the professional hotel kitchen. An explanation of what the professional kitchen is, what the professional cook is, and what cooking is, will lead the students up to the next step of the actual "induction basics" that need to be mastered. Here hygiene, sanitation, equipment identification and useage, product identification and handling, safety rules and procedures for the kitchen, fire safety and control, and other topics of common interest will be discussed. This induction program will serve to give the group a common grounding in basic information that new entrants into the professional kitchen must have. Progress from this point on will be governed by sucessfuly completing and passing the written and practical exams.

PHASE THREE

INDUCTION

4 DAYS

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Here in the second stage is where the employee actually begins to receive his/her training. Following the outline given in the Kitchen Training Manual, these student-apprentices will be "aimed" , i.e., given their direction through a 16 week program that will include>>>>

4 weeks in the butcher shop

4 weeks in the garde manger

4 weeks in the banquet/hot kitchen

4 weeks in the pastry/bakery shop

Each employee will be required to successfully pass written and practical exams before moving on to the next department that is indicated in the above sequence.

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FIRE   . In this, the third stage, the employee, having acquired certain basic and fundamental culinary techniques, is assigned or "FIRED" into one of the functioning kitchens, where with the help of a job description and his newly acquired skills, he is ready to receive the more specialized training that goes with a "line" position in the kitchen. Here the employee will actually begin to work in a professional kitchen and begin have his skills refined with the help of the kitchen chef who controls his area. In this stage the Job Description will become a very valuable tool to the new employee by giving him a basic concept of what the duties and responsibilities of his new job will be. [Go to the top of this page]