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Restaurant Cook Onboarding Checklist
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Contents
Restaurant Cook Onboarding Process
Are you looking for help setting up a staff orientation process so that when your new Restaurant Cook starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Culinary onboarding experience or just need an onboarding checklist for your new Restaurant Cook, you’re in the right place. We’ve put together a sample Restaurant Cook onboarding checklist below and have created onboarding templates & resources to help.
Restaurant Cook Onboarding Checklist
1. Orientation: The new restaurant cook should attend an orientation session to familiarize themselves with the company’s policies, procedures, and culture. This task is typically performed by the human resources department or a designated trainer.
2. Introduction to the Kitchen: The new cook should be given a tour of the kitchen, including an introduction to the various workstations, equipment, and safety protocols. This task is usually performed by a senior cook or the kitchen manager.
3. Review of Recipes and Menu: The new cook should be provided with a comprehensive review of the restaurant’s recipes and menu items. This includes understanding the ingredients, cooking techniques, plating instructions, and portion sizes. The task is typically performed by the head chef or sous chef.
4. Training on Food Safety and Sanitation: It is crucial for the new cook to receive training on food safety and sanitation practices to ensure compliance with health regulations. This task is usually performed by the kitchen manager or a designated food safety officer.
5. Introduction to Kitchen Staff: The new cook should be introduced to the rest of the kitchen staff, including fellow cooks, dishwashers, and prep cooks. This helps foster a sense of teamwork and collaboration. The task is typically performed by the kitchen manager or head chef.
6. Familiarization with Inventory and Ordering: The new cook should be trained on the restaurant’s inventory management system, including how to check stock levels, place orders, and receive deliveries. This task is usually performed by the kitchen manager or a designated inventory manager.
7. Hands-on Training: The new cook should receive hands-on training on various cooking techniques, such as knife skills, sautéing, grilling, and baking. This training is typically conducted by experienced cooks or the head chef.
8. Introduction to Special Diets and Allergies: The new cook should be educated on special dietary requirements and common food allergies to ensure they can accommodate guests’ needs. This task is usually performed by the head chef or a designated dietary specialist.
9. Introduction to Kitchen Equipment: The new cook should receive training on the proper use, cleaning, and maintenance of kitchen equipment, including ovens, stovetops, fryers, and slicers. This task is typically performed by the kitchen manager or a designated equipment specialist.
10. Shadowing Experienced Cooks: The new cook should have the opportunity to shadow experienced cooks during service hours to observe and learn the restaurant’s cooking techniques, plating styles, and time management skills. This task is usually coordinated by the kitchen manager or head chef.
11. Introduction to Standard Operating Procedures: The new cook should be provided with a detailed overview of the restaurant’s standard operating procedures, including opening and closing checklists, cleaning schedules, and shift handover protocols. This task is typically performed by the kitchen manager or a designated trainer.
12. Introduction to Health and Safety Protocols: The new cook should receive training on health and safety protocols, including proper handling of hot surfaces, fire safety procedures, and emergency response plans. This task is usually performed by the kitchen manager or a designated safety officer.
13. Introduction to Culinary Teamwork: The new cook should be encouraged to participate in team-building activities or exercises to foster a sense of camaraderie and collaboration among the kitchen staff. This task is typically organized by the kitchen manager or head chef.
14. Introduction to Customer Service: The new cook should be educated on the importance of customer service and how their role contributes to the overall dining experience. This task is typically performed by the restaurant manager or a designated customer service trainer.
15. Performance Evaluation and Feedback: The new cook should receive regular performance evaluations and constructive feedback to help them improve their skills and address any areas of concern. This task is typically performed by the kitchen manager or head chef, in collaboration with the restaurant manager or human resources department
Setting Up Your Employee Onboarding Process
From reading through the items in the example Restaurant Cook checklist above, you’ll now have an idea of how you can apply best practices to getting your new Restaurant Cook up to speed and working well in your Culinary team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.
