Professional Documents
Culture Documents
Welcome to Alseasons
Welcome to Alseasons Hospitality Staff. As a new staff member you are joining an organisation whose
primary objective is to develop comprehensive services of excellence for the Alseasons Clients which
enhance the quality of service to their clients.
Starting with a new company is a significant event in your life and is as important to Alseasons Hospitality
Staff as it is to you. The position you hold in our team is important. We have built Alseasons Hospitality
Staff to be a leader in its field through teamwork, cooperation and service. Your commitment to these
ideals is necessary for us to continue to provide services to our Clients.
This handbook contains the guidelines to your success in working with Australia's most respected agency.
Being Australia's leading agency means being more organised, more helpful and more motivated. These
are the key elements that separate Alseasons Casuals from everyone else.
Our growth in size and reputation to become the largest and most respected supplier of hospitality person
nel in Sydney has been no accident -
it is the direct result of a constant learning process and our willingness to respond positively to the needs o
f our clients.
You will enjoy the prestige that comes with being an Alseasons Casual as you arrive at each job knowing t
hat you have been selected to help our clients with a particular role in the operation of their respective busi
ness - whether you work in front or back of house. You will also be delighted with our rewards program
We wish you every success and trust that your association with Alseasons Hospitality Staff will be
rewarding and satisfying.
As a new staff member you will want to know more about your position, the requirements of your work, our
Mission Statement and many other details. The orientation program and guidance by your supervisor or
manager, and peers should answer many of your questions.
This handbook is designed to provide new staff with a better understanding of the responsibilities, policies
and benefits of working with Alseasons Hospitality Staff.
Our Vision
Is the forge close relationship with our clients and team members alike. To this end we strive to create an
environment of mutual respect, encouragement and teamwork - an environment that rewards commitment
and performance and is responsive to the needs of our clients and staff.
Our History
Alseasons Hospitality Staff commenced in Sydney in 1976 as the provider of professional hospitality staff.
Alseasons Hospitality Staff relied heavily on the good will of our clients and staff to build the first agency in
hospitality.
Today, Alseasons Hospitality Staff has grown to be one of the largest hospitality agency in Australia.
Job offers are limited to your availability, so to offer you jobs we need to know when you wish to
work and when you don’t.
The first priority is to establish your weekly availability for work. Then whenever your availability
changes you update your eDiary by logging on to Alseasons’ eDiary, or calling our booking office
during business hours.
To receive job offers you must be easily contactable with your eDiary up-to-date and reply to
messages and ‘missed calls’ immediately.
To continue to be offered jobs, it is essential that you keep your eDiary up to date and return any
missed calls from our booking office.
When clients place their bookings
50% of our bookings are placed more than 1 week ahead.
38% of our bookings are received in the current week,
and 12% of bookings are received on the day.
So you can see that there are always short notice jobs coming in every day.
Plan to be available for work during the busy times of the week
To maximise your earnings, plan to make yourself available when there are more jobs on offer.
New job assignments are usually offered by telephone, while jobs at venues where you are a regular or
have been requested will be offered to you via your eDiary.
You may accept or decline a job at the point of offer but once accepted, you have committed to attend .
Alseasons eDiary
With Alseasons’ eDiary you can manage
your work arrangements when it suits you
from your smart phone or home computer
These details display on your eDiary and are automatically emailed to you.
Understand that once you accept a job by telephone or eDiary, you are committed to attend.
Use your eDiary to look up job details, job history and your wage details, or email to yourself and print at
home.
Checklist before leaving for work
Dress Code/Uniform
This is absolutely vital, and the first test of your professionalism. Clients and Alseasons require you to:
Arrive to the job at least
a full FIFTEEN minutes prior to your booked starting time, so that you have time to compose yourself a
nd do an on-site induction with the client and be on the job working on time.
If you are running late to a job, call Alseasons to say where you are, and what time you will arrive.
If it’s after hours, call our emergency number 0409 779 619.
But most importantly, remember that people are relying on you, so proceed to the job as quickly as
possible.
Arriving at your assignment
For food service hygiene, all kitchen staff should arrive dressed in neat casual attire, with fresh uniforms
ready to change into.
Switch your mobile phone to silent mode prior to beginning your shift.
At the job
Always arrive 15 minutes before your booked starting time.
Complete your on-site induction, which will include occupational health & workplace safety.
Play close attention to your supervisor’s directions.
Smile, be helpful and cheerful, but be aware that we are ‘paid’ guests, not invited guests.
Ask:
Who will be your supervisor,
What will be your main duties.
If a shift is more than 5 hours, when should you take your break.
All meals must be authorised by your supervisor.Fraternising with guests and staff
Fraternising
At work you are a ‘paid guest’-
and not an invited guest. Accordingly, you must avoid familiarity as even an innocent throw away line can a
nd probably will offend. Particularly, do not take your social aspirations to work with you.
Smoking
There are very clear laws regarding smoking in areas where food is stored, prepared or served.
It is
illegal, unhygienic and most unprofessional and can be offensive when a person's clothes or breath smells.
Most venues are smoke-free zones.
Drinking
Definitely forbidden. Any reports of drinking on or before the job result in instant
termination of Alseasons’ agency services. Sorry, no exceptions.
Gaming
If you are employed in a venue where gaming (gambling) is conducted, you are prohibited from gambling wh
ilst in the employ or on the premises of that venue.
Sign off on the client’s timesheet, and have it authorised by your supervisor.
Switch on your mobile phone to enter your hours worked on your eDiary Timesheet
and check your eDiary for updates.
How wages are paid
Payroll Weekending
Alseasons’ pay week runs from Monday to Sunday, with wages paid into your bank account each
Wednesday, and with payslips emailed weekly.
Wages are paid by the hour in 15 minute increments according to the applicable venue award.
eDiary Timesheets
It is your responsibility to ‘clock on and off’ by entering your hours worked on each client’s
timesheet, as the client’s record for the purpose of approving wage payments.
You will be paid wages based on your submitted eDiary timesheet, which must be approved by the
client based on your paper timesheet. To ensure prompt payment of wages always enter your
hours worked into your eDiary timesheet immediately after each job for prompt payment.
Direct job offers from Alseasons’ clients…
Alseasons is your employer, and it is a condition of your employment with Alseasons that all work
introduced through Alseasons must go through Alseasons’ booking office.
If you are offered additional, or on-going work, politely explain that you are under contract, and refer the
client to Alseasons.
If an ongoing or full time job is offered, Alseasons will happily negotiate on your behalf.
the situation…
You accept a booking to attend a job for Alseasons and then a more attractive offer comes up…
for example, a social invitation.
Call our booking office immediately ad ask if we have a replacement for you, keeping in mind that last inure
replacements may not be available.
If we are able to replace you, then we’re happy to oblige because we went you to enjoy your working
relationship with Alseasons.
However, if we cannot find a replacement, which may be the case if you give us little notice, then we will
require you to honour your booking.
Similarly, if you experience difficulties getting to a job, call our booking office and we will try to help. If it’s
after hours, or if we can’t replace you, then nit is your obligation to overcome the difficulties and make your
way to the job.
If you are unsure that you can honour a booking, do not accept it in the first place.
Alseasons’ reputation for reliability is everything to us, so you will appreciate that failure to appear for a job
means automatic termination of Alseasons’ services.
The secrets to increase your income
Be reliable
Be easy to contact; return calls and messages without delay
Keep your eDiary up to date, so we will know when you want to work
Get a Working With Children and Police Checks; many venues require the checks
Always wear the full, correct uniform
Be courteous, show respect
Pay attention to instructions
Give your best effort on every job
Have a positive attitude
Smile and enjoy your work
Alseasons’ Performance-Tracking System
We believe that everyone wants to get it right - to do good work and to be successful.
We also recognise that in order to be successful, it is important to know exactly what is expected of us.
At Alseasons we go to great lengths to tell you what is expected and how you are doing.
Alseasons’ Feed-Back System is our way of recognising performance trends, good or bad.
Once feedback regarding your presentation, punctuality, work performance or attitude is received by Alseas
ons, it is recorded on your file. The feedback is examined in light of previous feedback on your file and the d
etails are passed on to you.
Positive feedback is passed on to you with our sincere compliments and thanks.
Negative feedback, or complaints, are discussed with you by telephone for first incidents or by a staff review
in our office if there have been previous similar complaints.
GRANT HEINRICH
RHONDDA EVERINGHAM Senior Consultant
Talent Acquisition & HR Manager A hospitality professional starting out in
Extensive experience in Café and the industry when I was still in my teens
Restaurant Management has led working for some of Adelaide and
to Hospitality recruitment. Sydney's most prestigious restaurants
I'm a perfectionist by nature, I take and caterers.
great pride in finding the prefect fit
for both our clients and staff.
DANIELLE HEFFERNAN
Accounts and Payroll Assistant
9 years in hospitality in Australia
and Overseas. Based in London
with travel to Europe and the
world.
Uniform presentation summary
We cannot over emphasise the importance of being well groomed. Clients want immaculately
groomed staff, and your grooming and uniform presentation will tell them whether you are serious or not.
Kitchen Hands
Black Chef’s trousers
Plain white polo Tee-shirt with collar
White PVC apron
Alseasons Name Badge
Non-slip safety boots with reinforced toes
Skull Cap
Note -
never wear jeans or logo-type tee-shirts to a venue.
Alseasons Subsidised Uniform Shop
The following prices apply for uniforms sourced or manufactured exclusively for Alseasons
Chefs
Chef’s trousers $30.00
Neckerchiefs $8.00
Chef’s Cotton Skull Caps Complimentary
Kitchen Staff
Chef’s checked trousers $27.00
White agency Polo T-Shirt $16.00
White agency Polo T-Shirt X 2 $27.00
PVC long apron $17.00
White cotton Aprons $14.00
Prices are based at cost and represent the lowest prices as Alseasons’ subsidy to our team.
For emergency support in making your way to a job outside of office hours, you can call us on 0409 779
619.
Who to ask...
Should you have any queries or problems in your dealings with the management or clients of , the quick
est resolve is to begin your request with whoever answers our phones when you call.
That person will attend to your requirement on the spot or refer you to the appropriate person.
2 If you are using cleaning products ensure that you have had sufficient training and use the required
PPE (Personal Protective Equipment)
3 Ensure that wet floor signs are in place prior to cleaning and only clean small sections of the floor at a
time.
5 When finished with Knives put them away in a safe place. (Do not leave in sinks or on benches.
Ensure that knives are not covered by cloths etc)
As you Work
1 Clean your work area regularly
2 Always follow any site specific Hygiene procedures and complete any food hygiene related documents
3 Refer to Alseasons Staff Handbook for more detailed food handling information
Alseasons Hospitality Staff Pty Ltd
Workplace Health & Safety statement
Alseasons Hospitality
Staff is committed to providing and maintaining a safe and healthy workplace for workers. The manage
ment group will pursue a pro-
active program including the elimination or control of workplace hazards, promotion of safe systems wor
k, accident prevention and investigation, health and safety education and health preservation and prom
otion.
All employees and managers have the responsibility to work safely, to take all reasonable care for their
own health and safety and to consider the health and safety of other people who may be affected by thei
r actions.
Each manager is required to ensure that this policy and the WHS Program is effectively implemented in t
heir areas of control, and to support supervisors and hold them accountable for their specific responsibili
ties.
Alseasons is committed to complying with all applicable health and safety laws, regulations and standar
ds. Implementing risk management systems, which identify, promote and continuously improve health
and safety performance.
To periodically re-assess work sites with the aim of ensuring that the client provides and maintain
a working environment that is safe and without risk to the health of all workers.
To
endeavour that the employer carries out suitable induction and job training and that an appropriate level
of supervision is provided for all workers.
The effectiveness of this system depends greatly on the support of all employees, workers and clients a
nd are all expected to be fully committed to the implementation of this policy.
Alseasons Hospitality
Staff acknowledges that no other business practice is more important than the safety of its people.
AHS provides professional and experienced hospitality catering & service staff to our diverse range of
clients. Our aim is to establish appropriate health & safety objective to meet our stated goal of nil harm to
workers, employees and stakeholders alike, and to ensure continuous improvement to our safety.
Audrey Wynn
Director
Alseasons Hospitality Staff
Workplace safety is in everybody's interest and it is your responsibility to take all precautions to ensure a safe
workplace.
Before commencing work at a new workplace the answers to the following checklist should be considered, and
you must ask your workplace supervisor:
If details of the job are not provided in the induction, they will be given to you before you start work)
I have completed the Alseasons Hospitality Staff Induction and Workplace Health & Safety Workshop and
understood all the requirements requested by Alseasons and Workplace Health & Safety regulations and agree
to abide by them.
Signed____________________________Name_______________________________Date___________
Personal emergency and First Aid
Accidents at work
All accidents and near-miss accidents within the workplace must be reported to and
recorded by the manager in charge whether or not an injury resulted.
Alseasons encourages all members to report any workplace incidents, misses or near
misses to your supervisor or manager at the workplace.
Each host employer should have their own accident report book in which to record any accidents o
r near accidents, however, in the event that this report book cannot be located, Alseasons have our
own accident report procedure which should be used.
Harassment
It is the policy of Alseasons that no form of harassment will be tolerated under any circumstances.
Any employee or agency worker may complain about harassment directly to Alseasons, and all co
mplaints or reports of harassment will be treated seriously and immediate action will be instigated.
Hygienic Food Handling
Safe food handling is about personal and operational hygiene, as detailed in Alseasons' WH&S and Food han
dling video presentation.
Effectively, there are important rules for an Alseasons Casual to remember and to practice.
The first thing is to understand that food handling hygiene begins with your personal hygiene.
4. Always remove any apron or hygienic gloves before entering a toilet area.
5. Always wash your hands thoroughly with soap and water before handling food and
after using the toilet.
6. Dry your hands with a paper towel - not a used tea towel wiping down food
preparation surfaces using clean cloths or a rinsed sponge.
Remember, safe food handling depends on your personal and operational hygiene.
Manual handling and lifting
Correct methods of lifting and moving heavy objects is essential to prevent personal injury.
Strains and back pain may be common but can be made worse or even result in injury.
Bad posture or awkward movement, such as frequently reaching above shoulder level, repetitive moveme
nt or carrying heavy loads are major causes of injury.
1 Organise your work so that you are in a comfortable position with your forearms relaxed.
2 Use proper tools for the job lift by holding the load close to your body.
6 Seek advice or assistance from your supervisor if you are unsure or need assistance
in lifting or moving objects.
Arrange the work area so that manual handling tasks can be either eliminated or done at waist level, with
minimal bending, reaching or twisting.
Work activities should be varied so that the worker does not spend a long time holding the same posture
or position.
When handling bulky boxes of ingredients remove the ingredients into smaller containers
Your host employer must provide the information, instruction and supervision necessary to ensure your he
alth and safety in respect to chemicals, their use and storage.
Even for chemicals which you may be familiar with, always read the label or ask your supervisor about an
y possible toxic effects.
In the event of accidental inhalation, swallowing or contact with a toxic chemical, seek immediate and pro
per first aid.
First ensure that you have been given the fire evacuation policy and procedure training prior to commenci
ng work in each new site.
Every workplace is unique therefore it is essential to familiarise yourself with the specific fire,
bomb and evacuation procedures. This will form part of your host employer’s pre-
work induction, which should include the following:
All workers have the right to work in a safe environment and they don’t have to tolerate unsafe condition
s or work practices.
2 To ensure that these risks are minimised they must be reported to your
supervisor or manager in charge. These incidents and observations will then be
reviewed and actioned to make a safer working environment.
3 If you see any unsafe work practices you should report them to your
supervisor or manager immediately.
4 If the problem is not resolved within a satisfactory period of time you should
report the matter to a member of the Alseasons management team who will
take the matter further with the host employer.
Your first day at a new workplace
1 Introduce yourself to the supervisor or manager.
2 Ensure that you are correctly dressed in the appropriate uniform as stipulated
by Alseasons.
3 Referring to your workplace induction checklist ensure that your supervisor or manager
instructs and or trains you in the following areas of OH&S before commencing work.
11 First Aid.
13 Safety signage.
14 Any other health and safety issues that may be specific to that host employer.
You may now commence work knowing that you have the training and information to work safely.
General health and safety guidelines
and an overview of workplace health and safety laws
Alseasons’ uniform requirements as detailed below include certain clothing items which are designed for your
personal protection and which must be worn.
Chefs
Black Safety boots with non-slip soles
Checked or black Chef’s trousers
Chef’s long sleeve jacket
Alseasons' skull cap
Black Chef’s neckerchief
White Apron
In addition to these standard uniform requirements it may be necessary to wear other personal protective equip
ment which will be provided by the host employer.
Such equipment may include rubber gloves, chain mail clothing or gloves, eye protectors and breathing masks.
It is your responsibility to ensure that you conform with personal protective equipment (PPE) requirements.
What you can expect
from a host employer in regard to WH&S
1 Each host employer has a legal responsibility to ensure the health and safety of their
workplaces and their workers.
2 Each host employer has a legal responsibility to provide adequate information, training and
supervision for you to perform your required duties.
3 This responsibility will be covered by each employer in their own workplace induction before
a new employee commences work for the first time.
4 The host employer must provide a safe workplace and specific work as agreed with
Alseasons’ booking office.
5 The host employer is responsible for the maintenance of all equipment and to ensure that
best practice is used.
6 It is your responsibility to inform the host employer of the occasion of your first day at a new
workplace.
8 If the host employer wishes to change your job duties or location they must first obtain
Alseasons’ approval- it is not a matter between the host employer and the casual worker.
4 Professional management who work with both employees and employers to implement
policies and procedures relating to OH&S.
5 The provision of a Resolution Policy which provides an avenue for Alseasons Casuals
to report and resolve any health and safety issues or concerns.
6 The provision of a Return to Work policy which includes providing rehabilitation and suitable
work as soon as possible after an injury.
Work Health and Safety Information Sheet
Induction/Briefing
Before commencing work at a new workplace you must participate in an induction/briefing with the site
supervisor. The following needs to be addressed prior to starting work.
6 Fire, bomb and emergency evacuation procedures are clearly explained, Including the location of fire
7 The procedure for reporting accidents, near misses and hazards is explained.
8 The location and procedures for use of the first aid kit/s.
9 Reporting procedures for faulty or unfamiliar equipment.
Manual Handling
1 Always bend at the knees
2 Hold loads close to the body
3 Use mechanical aids such as a trolley or get help when lifting heavy loads
4 Do not lift, push or pull anything too heavy – break the load down into smaller lots
5 Do not lift heavy items when you are sitting down
Accidents
1 Ensure that the injured person is safe from further risk, seek first aid or medical assistance