Onboarding plan for the hospitality kitchen
A 90-day plan for kitchen teams, with instruction under section 43 IfSG, HACCP, machine instruction, allergen labelling and station knowledge.
- Tasks grouped: before day 1, week 1, month 1, month 3
- An owner per task (pre-filled per industry)
- Deadlines relative to the joining date, calculated automatically
- A status column with a dropdown (open / in progress / done)
What is in the template?
Ready to use, with formulas, sample data and a legend.
- Tasks grouped: before day 1, week 1, month 1, month 3
- An owner per task (pre-filled per industry)
- Deadlines relative to the joining date, calculated automatically
- A status column with a dropdown (open / in progress / done)
- Pre-filled: instruction under section 43 IfSG before starting work, the HACCP concept, the cleaning plan
- Instruction on the slicer, fryer and combi steamer, allergen labelling under the food information regulation
When does the template fit?
Ideal as an interim solution or for small teams, with clear limits.
- Restaurants, hotel kitchens, canteens and caterers
- Onboarding chefs and kitchen assistants
- Evidence of instruction during a food inspection
A checklist reminds nobody. A workflow does.
Excel checklists work for the first new employee and are forgotten by the third. MetronHR turns the onboarding plan into a reusable workflow: tasks are assigned automatically, owners are reminded, and the status per employee is documented with editor and timestamp and linked to the personnel file.
In comparison
Excel template
Manual upkeep • no workflows • no reminders • copy anew for every employee
MetronHR
Automatic calculations • approval workflow • reminders • one central source for the whole team
Frequently asked questions
Answers on usage and legal aspects.
Before starting work. Anyone handling certain foods commercially needs instruction from the public health office, which may be no more than three months old when work begins. The business then repeats the instruction every two years and documents it.
Under EU Regulation 852/2004 every food business must operate a self-check concept based on HACCP principles. In the kitchen that means above all temperature checks on goods-in, refrigeration and service, retained samples, the cleaning and disinfection plan and the documentation for it.
The service plan focuses on guests, the till and the flow in the restaurant. This plan focuses on food law and kitchen safety: instruction, HACCP, machines, knife handling, allergens, goods-in and station knowledge.
Yes, for office and knowledge work, retail, hospitality in service, trades and construction, care and doctors' and dental practices. All versions are on the overview page „onboarding plans by industry“.
Question not answered here? Every step is explained in the help centre.
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