1. The induction training program for new executive chefs at Portiere Hotel and Restaurant aims to help the chefs settle in comfortably and be productive in their roles. 2. Over three days, the chefs will be introduced to key staff, given an orientation of the facilities, and trained on their job responsibilities and expectations, safety procedures, and the company's policies. 3. The itinerary includes introductions, orientation, training on the job description and responsibilities, employment terms and policies, safety drills, and service standards to prepare the chefs for their work.

1. Human Dynamics Assignment no. 2
Induction training program for New Executive
chefs
At
Portiere Hotel and Restaurant
Assumptions:
Portiere is a large chain of hotel and restaurants setup across major Indian cities.
Different executive chefs will be inducted and trained at a central training center and sent to different cities for their
respective jobs.
The chefs already have an experience in culinary and kitchen management.
They do not need to be taught cooking and menial skills.
Executive chefs will join the work on September 1,2014

2. General Introduction
Mishaps and errors are common in a workplace where employees are not aware of their surroundings. Lack of knowledge about
how the organization works, philosophy of the organization, rules and regulations, code of conducts, goals and objectives etc.
diminishes productivity of both employee as well as the organization. Not knowing above factors will lead employees to adopt
certain practices that goes against organizational policy, although they can be rectified later but it would not be worth it to first let
mistakes be occurred and then a program for correcting it. For example an employee used to working at Google in casual wear and
attitude won’t be able to fit in at an old school company following formal dress code and strict timings. To overcome all the above
problems employees need to be given an Induction training so that they are aware of certain things that everyone must know.
Objective
Help new employees settle and feel comfortable
Motivating them, the extra burden of knowing everything on their own Is eliminated
Improve work quality and productivity
Reduce errors and accidents.
Help employee understand their responsibilities and what is expected out of them.
Making sure benefits from employees are extracted as quickly as possible
Induction training can help existing staff if they attend it.
Improve job satisfaction and eliminates fear of looking silly.
To demonstrate how much portiere values its employees

3. Induction Checklist
This checklist will describe all the activities to be performed with brief descriptions of them and information to be disseminated
during the induction. When the activities will be done, at what place, at what time, by whom, follows next in the training
schedule/calendar.
1. Introductions:
Chefs will introduced to the following important persons and executives:
- Hotel Manager
- Concierge
- Director of sales and marketing
- Director of operations
- General manager
- Current Chefs in the kitchen
2. Orientation
Chefs will be given a tour of the portiere building especially of the kitchen equipment’s and the way around the building,
information about emergency exits is a must.
Employees will be also told about the portiere’s history, goals and structure, competitors, business strategy and hierarchy of
management.
They will also be given information about the location of vending machines and facilities such as water coolers, refreshments
etc.
Chefs would also be give some technical know how about how to operate machines in the premises, how to use their ID card
and would be informed about company email id and newsletter
3. JobDescription:
This would be the most important part of the training program as this will decide whether the employees does a good job or
not. Key responsibilities will have to be explained to the chefs which includes:

4. Ensure the smooth and efficient working of kitchen
Maintaining team spirit and high motivational level in various personnel of the kitchen team
Work with HR manager in order to recruit skilled staff for the kitchen
Act as a Mentor of employees and chefs under him/her in order to groom them
Control daily food costs and fixed cost related to kitchen operations not going over budget
Ensure the stock especially the quickly perishable foods such as fish and milk don’t get understocked or overstocked
Ensure high levels of personal as well as environmental hygiene wherever possible
Minimize wastage of food items and resources used during food preparation
Monitor activities that can be hazardous or prone to errors
Most important point would be the executive chef should be able to plan and decide menus.
Devising some innovative and new food recipes and implementing them in the day to day menu.
Determining the quality of food items are in check with the quality benchmark or not
The chef should be able to communicate effectively with the supervisory staff and managers
He may also have to perform some administrative function such as ordering food supplies, placing orders for food items and
maintaining budgetary and accounting sheets
The chefs should act as the center of contact for the employees working under him and all the major problems/confusions
should be directed towards him/her for devising the solution. All in all leadership is an important characteristic of an
executive chef.
The chefs should also be technically sound in using various computer software’s like Microsoft excel so that order quantity,
current inventory could be easily tracked.
4. Employmentterms:
In this session employees will be made aware of various rules and regulations, terms and conditions, code of conduct and
policies of the organization and how the company wants an employee to act.

5. Various points that will be discussed are:
Corporate culture, dress code, work ethics.
Policies and procedure and the action company would be willing to take in case of disorderly behavior
Rights, responsibilities and duties besides the job duties
Working hours, shift timings, lunch break,and timings of material procurement, overtime schedule and reimbursement.
Payment terms: i.e. how much salary would be given, how pay will be linked to performance. Compensation plan would also
be explained
Car parking , smoking areas and policy regarding consumption of alcoholic drinks
Disciplinary rules regarding absenteeism, sexual harassment, any misconduct in the company with employees or any
vendetta with machines, equipment and infrastructure of the company.
Details about how many absence leaves are entitled to the chefs.
Confidentiality agreement regarding preserving some secret recipes from the common public shall be discussed.
Information about how and when performance appraisal will be conducted and who will do it.
Proper Use of telephones, stationary and office supplies as well as kitchen supplies.
Complaints and Grievances addressal system
Resignation policies and procedures
5. Fire drill, Safety and emergency procedures
Since kitchen is a critical area where accidents and mishaps are prone to happen due to the nature of work and equipment and
machineries involved, proper safety procedures especially regarding fire emergency have to be introduced to chefs.
Fire drill procedure have to be explained
Meeting point when there is a fire
Location of fire exits
Location of firefighting equipment

6. Location of emergency fore button
Location of first aid kits and medications
6. Service orientation
Information regarding past customer standards, what are their tastes and preferences, information about certain valued and
privileged customers and what do they like.
Various jargons, short forms, terminologies that have been traditionally and historically being used in the company
Showing employees how to develop personal goals and objectives and support their as well as company’s future growth
Making visit to the suppliers and caterers to the hotel
Visit to other relevant sites like company warehouse and storage area
7. Distribution of employee handbook and induction feedback.
An employee handbook or a manual will be distributed to the employees containing all the information regarding the
organization including the information that will be taught in the training program
Secondly to know whether the employees remember what has been taught to them an Induction quiz will be conducted
Finally for future references and in order to correct any mistake that may have occurred in designing of the program a
feedback would be taken from the chefs in the form of a induction feedback form which would be resemble the one like
below

8. Training Calendar/Schedule
Date and day
Day 1
Sep 1
Monday
Time
08:00
Activity
Welcome to the company
Video about company history,
Objectives, future plans and
strategies
Objective
Trainer
Venue
Making employee comfortable so that
The general Board
they can work according to the company’s manager
room
Philosophy and mission.
09:30
Coffee/tea break
10:00
Orientation
Tour of the building and various facilities
so that chefs know their whereabouts of
the hotel.
Director of
operations
Whole
premise
12:00
Introduction and conversation
With the executives
Facilitating future communication and
breaks the ice
General
Manager
Hotel
Director
office
13:00
Luncheon break
14:00
Introduction with the hotel staff
Hotel
Restaurant
Helps to know who the chefs going to
expect duties and work to be done from
Director
Of
Sales and
marketing
Lobby
Trainer sign
Trainee sign

9. date and day
Activity
Objective
Trainer
Distribution of employee
Helps to technical know-how of employees Greeter
Handbook, ID cards and demonstRation of how to use ID cards
16:00
Day 2
Sep 2
Tuesday
time
15:00
End of the day
08:00
Job orientation/description
09:30
Coffee/Tea/snacks break
10:00
Job orientation continues
- inventory management
techniques and budgeting to
be introduced
Help in efficient management of kitchen
CCTV/
surveillance
room
12:00
Job orientation continues
Final stage involving
Quality control measure and
standards
Helps in maintain hotel’s quality
standards
Warehouse/
kitchen
Helps chefs assess their work
Responsibilities and goals and objectives,
personal as well as organizational.
External
Trainer
Venue
Entry gate
Training
room
Restaurant
Trainer sign
Trainee sign

10. 13:00
14:00
Day 3
Sep 3
Wednesday
Luncheon break
End of the day
08:00
Employment terms
Sub task: distribution of dress
code
09:00
Distribution of rule book,
Compensation manual, and
Confidentiality agreement
09:30
Coffee/tea break
10:00
10:30
Restaurant
Employees act according to rules and
regulations
Housekeep
ing staff
Training
Room
Housekeep
ing staff
Training
Room
Distribution of company parking
passes
Watchmen
Car parking
Safety and health training
Physiother
apist
Training
room

11. 12:30
13:00
Luncheon break
14:00
Fire drill
15:00
Day 4
Sep 4
Thursday
Distribution of Health and training
manual
House
keeping
End of the Day
10:00
Visit to supplier and manufacturer Chef should have a know about where
The raw material comes from.
Sales and
Marketing
And
coordinator
13:00
Luncheon break
Restaurant
14:00
Distribution of indication feedbak Review of induction training
forms
House keep Training
ing
Room
Essential for people working In kitchen is
to have a know about what to do in
situations of fire
Staff room
Fire
Brigade
Representtative

12. 14:30
Distribution of induction quiz
paper
15:00
End of training
Helps assessing the knowledge was
Grasped by the chefs or not
Housekeep
ing
Training
room