| Good morning everyone. |
| My name's Joy Parkins and I'm the restaurant manager. |
| And I understand that none of you've had any previous experience as kitchen assistants? |
| Well, you might be feeling a bit nervous now, |
| but most of our kitchen assistants say they enjoy the work. |
| OK, they might get shouted at sometimes, but it's nothing personal, |
| and they're pleased that they have so many different things to do, which means they never get bored. |
| And I'll tell you straightaway that if you do well, |
| we might think about moving you up and giving you some more responsibility. |
| Right, well, you've all shown up on time, which is an excellent start. |
| Now I'm glad to see none of you have unsuitable footwear, so that's good - |
| you need to be careful as the floors can get very wet and slippery. |
| Those of you with long hair have got it well out of the way, |
| but some of you'll need to remove your rings and bracelets - just put them somewhere safe for today, |
| and remember to leave them at home tomorrow, as they can be a safety hazard. |
| Now it's going to be a busy day for you all today - |
| we don't have any tables free for this evening, |
| and only a few for lunch. |
| Fortunately we've got our Head Chef back - |
| he was away on holiday all last week which meant the other chefs had extra work. |
| Now, I'll tell you a bit more about the job in a minute |
| but first, some general regulations. |
| For all of you, whatever your age, |
| there's some equipment you mustn't use until you've been properly trained, |
| like the waste disposal system for example, |
| for health and safety reasons. |
| Then I think there are two of you here who are under 18 - |
| that's Emma and Jake, isn't it? |
| Right, so for you two, the meat slicer is out of bounds. |
| And of course none of you are allowed to use the electric mixer |
| until you've been shown how it works. |
| Now you may have heard that this can be a stressful job, |
| and I have to say that can be true. |
| You'll be working an eight-hour day for the first week, |
| though you'll have the chance to do overtime after that as well if you want to. |
| But however long the hours are, you'll get a break in the middle. |
| What you will find is that you're on your feet all day long, lifting and carrying, |
| so if you're not fit now you soon will be! |
| You'll find you don't have much chance to take it easy - |
| when someone tells you to do something you need to do it straightaway - |
| but at least we do have a very efficient air conditioning system compared with some kitchens. |
| Now let me tell you about some of the people you need to know. |
| So as I said, I'm Joy Parkins |
| and I decide who does what during the day and how long they work for. |
| I'll be trying to get you to work with as many different people in the kitchen as possible, |
| so that you learn while you're on the job. |
| One person whose name you must remember is David Field. |
| If you injure yourself at all, even if it's really minor, |
| you must report to him and he'll make sure the incident is recorded |
| and you get the appropriate treatment. |
| He's trained to give basic treatment to staff himself, |
| or he'll send you off somewhere else if necessary. |
| Then there's Dexter Wills - |
| he's the person you need to see if you smash a plate or something like that. |
| Don't just leave it and hope no one will notice - |
| it's really important to get things noted and replaced or there could be problems later. |
| And finally, there's Mike Smith. |
| He's the member of staff who takes care of all the stores of perishables, |
| so if you notice we're getting low in flour or sugar or something, |
| make sure you let him know so he can put in an order. |
| OK, now the next thing... |