How to Take Care of the Working Area

Safety Regulations Standard

Objective:

To ensure the safety of employees and the proper operation of the property by adhering to essential safety rules and regulations.

Procedures:

Protective Measures:

• Wear appropriate protective equipment and adhere to entry and exit restrictions in designated work areas.

Stair Safety:

• Use handrails when ascending or descending stairs to prevent falls.

Workload Management:

• Avoid overexertion and manage workload within reasonable limits.

Safe Handling of Equipment:

• Limit the height of dish stacks on carts to prevent accidents during sudden stops.
• Carry service trays with heavy loads close to the body to maintain balance.
• Handle serving and kitchen dishes with care to avoid breakage or injury.

Prohibited Practices:

• Refrain from using glasses for scooping ice to prevent breakage.
• Store all knives properly when not in use to prevent accidental cuts.

Safe Food Handling:

• Use kitchen rags to transport hot foods safely.
• Avoid spills on floors and never throw water on electrical outlets.

Gas Safety:

• Ensure gas faucets are properly closed after using the range to prevent leaks.

Fire Safety:

• In the event of fire, call the engineering department and use appropriate fire extinguishers and blankets.
• Walk calmly, avoiding running during emergencies to prevent injuries.

Workplace Conduct:

• Avoid horseplay or engaging in any behavior that may jeopardize safety.

Accident Reporting:

• Report all accidents, injuries, or faulty equipment to a supervisor immediately. Do not delay or leave it for someone else to report.

Equipment Safety:

• Check equipment before use and refrain from using anything in need of repair or marked as "out of order."
• Unplug electrical equipment before cleaning or servicing it.

Safety Guards and Procedures:

• Always use safety guards on equipment and follow proper procedures for tasks.
• Use the appropriate equipment for each job to prevent accidents.

Precautionary Measures:

• Turn on lights before entering dark rooms to prevent accidents.
• Be observant when opening doors to avoid collisions.
• Keep desks and file drawers closed when not in use to prevent tripping hazards.
• Maintain proper housekeeping standards in all areas to prevent accidents and ensure a clean environment.

This version emphasizes comprehensive safety practices to minimize risks and ensure the well-being of employees and guests.

Staff Behavior Standard

Objective:

Ensure that all kitchen personnel understand and fulfill their duties and responsibilities effectively.

Procedures:

1. Behavioral Satisfaction:

• Adhere to training and company guidelines to consistently perform duties.

1. Operational Satisfaction:

• Maintain high standards of personal hygiene at all times.
• Attend food hygiene training regularly as per Food & Safety Procedures.
• Follow company guidelines and best practices while on duty.
• Wear the correct uniform provided by the hotel, ensuring cleanliness and suitability for assigned tasks.
• Ensure the availability of sufficient handwashing facilities for kitchen and food handling staff.
• Regularly assess staff on their work performance and hygiene knowledge.

This version succinctly outlines the procedures for ensuring staff behavior aligns with the standards set by the company, emphasizing adherence to hygiene practices, training, and uniform standards

Staff Scheduling Standard

Objective:

Ensure sufficient manpower is available to maintain smooth and efficient operations, ultimately satisfying guests.

Procedures:

1. Vacation Planning:

• Create a vacation plan by scheduling departmental holidays, considering staff requests and blocking busy periods.
• Ensure full staffing during peak seasons, public holidays, and special events to meet operational demands.
• Maintain an equitable distribution of holidays throughout the year to prevent staffing crises.

Integration with Roster:

• Incorporate the vacation plan into the staff roster to ensure coverage and manage staffing levels effectively.

1. Daily/Weekly Scheduling:

• Develop daily and weekly schedules based on occupancy levels and anticipated workload.
• Schedule staff according to peak service times, such as breakfast and dinner, to meet guest demands efficiently.

This version provides a structured approach to staff scheduling, ensuring adequate coverage while accommodating staff vacations and operational requirements.

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