Saucier Onboarding Checklist

Saucier Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Saucier 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 Saucier, you’re in the right place. We’ve put together a sample Saucier onboarding checklist below and have created onboarding templates & resources to help.

Saucier Onboarding Checklist

1. Orientation: The saucier should attend a comprehensive 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 onboarding specialist.

2. Introduction to the kitchen: The saucier should be introduced to the kitchen layout, equipment, and safety protocols. This task is usually performed by the head chef or sous chef, who will provide a tour and explain the various workstations.

3. Menu familiarization: The saucier should receive a detailed overview of the menu, including the different sauces, their ingredients, and preparation methods. This task is typically performed by the head chef or sous chef, who will provide guidance and answer any questions.

4. Ingredient sourcing: The saucier should be informed about the company’s preferred suppliers and the process for ordering ingredients. This task is usually performed by the head chef or purchasing department, who will provide a list of approved vendors and explain the ordering procedures.

5. Recipe training: The saucier should receive hands-on training on how to prepare each sauce on the menu. This task is typically performed by the head chef or sous chef, who will demonstrate the techniques and provide guidance during practice sessions.

6. Equipment training: The saucier should be trained on the proper use and maintenance of kitchen equipment specific to sauce preparation, such as blenders, mixers, and immersion circulators. This task is usually performed by the head chef or sous chef, who will provide instructions and demonstrate the equipment’s functionality.

7. Health and safety training: The saucier should undergo comprehensive training on food safety, sanitation, and hygiene practices to ensure compliance with industry regulations. This task is typically performed by the head chef or a designated food safety officer, who will provide training materials and conduct assessments.

8. Communication channels: The saucier should be introduced to the various communication channels used within the kitchen, such as shift logs, order sheets, and messaging platforms. This task is usually performed by the head chef or sous chef, who will explain the purpose and usage of each channel.

9. Team integration: The saucier should be introduced to the kitchen staff and encouraged to build relationships with colleagues. This task is typically performed by the head chef or sous chef, who will facilitate introductions and encourage teamwork.

10. Performance expectations: The saucier should receive clear performance expectations, including quality standards, productivity goals, and any specific responsibilities related to sauce preparation. This task is usually performed by the head chef or sous chef, who will provide guidance and set performance targets.

11. Ongoing training opportunities: The saucier should be informed about any ongoing training programs or workshops available to enhance their culinary skills. This task is typically performed by the head chef or human resources department, who will provide information on available training resources.

12. Performance feedback: The saucier should be informed about the company’s performance feedback process, including regular evaluations and opportunities for growth. This task is usually performed by the head chef or sous chef, who will explain the feedback process and provide guidance on improvement areas.

13. Introduction to company values: The saucier should be introduced to the company’s core values and mission, emphasizing the importance of teamwork, creativity, and customer satisfaction. This task is typically performed by the head chef or a designated representative from the management team.

14. Menu development involvement: The saucier should be given the opportunity to contribute to menu development by suggesting new sauce ideas or variations. This task is usually performed in collaboration with the head chef or sous chef, who will encourage creativity and evaluate the feasibility of the suggestions.

15. Cross-training opportunities: The saucier should be informed about any cross-training opportunities available within the kitchen, allowing them to gain exposure to other culinary roles. This task is typically performed by the head chef or sous chef, who will identify suitable cross-training opportunities and coordinate with other team members.

16. Performance review schedule: The saucier should be provided with a schedule for performance reviews, ensuring regular feedback and opportunities for career development. This task is typically performed by the head chef or human resources department, who will communicate the review schedule and process.

17. Introduction to company benefits: The saucier should be informed about the company’s benefits package, including healthcare, retirement plans, and any other perks. This task is typically performed by the human resources department, who will provide information and answer any questions.

18. Introduction to company policies: The saucier should receive a comprehensive overview of the company’s policies, including attendance, dress code, and code of conduct. This task is typically performed by the human resources department, who will provide policy documents and address any concerns.

19. Mentorship program: The saucier should be assigned a mentor within the kitchen, who can provide guidance, support, and answer any questions during the initial period. This task is typically coordinated by the head chef or sous chef, who will identify a suitable mentor and facilitate the mentoring relationship.

20. Performance goals setting: The saucier should collaborate with their supervisor to set performance goals aligned with the company’s objectives. This task is typically performed by the head chef or sous chef, who will guide the saucier in setting realistic and measurable goals.

By completing these onboarding tasks, the saucier will be equipped with the necessary knowledge, skills, and resources to excel in their new role within the culinary industry

Setting Up Your Employee Onboarding Process

From reading through the items in the example Saucier checklist above, you’ll now have an idea of how you can apply best practices to getting your new Saucier 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.