1Good morning everyone.
2My name's Joy Parkins and I'm the restaurant manager.
3And I understand that none of you've had any previous experience as kitchen assistants?
4Well, you might be feeling a bit nervous now,
5but most of our kitchen assistants say they enjoy the work.
6OK, they might get shouted at sometimes, but it's nothing personal,
7and they're pleased that they have so many different things to do, which means they never get bored.
8And I'll tell you straightaway that if you do well,
9we might think about moving you up and giving you some more responsibility.
10Right, well, you've all shown up on time, which is an excellent start.
11Now I'm glad to see none of you have unsuitable footwear, so that's good -
12you need to be careful as the floors can get very wet and slippery.
13Those of you with long hair have got it well out of the way,
14but some of you'll need to remove your rings and bracelets - just put them somewhere safe for today,
15and remember to leave them at home tomorrow, as they can be a safety hazard.
16Now it's going to be a busy day for you all today -
17we don't have any tables free for this evening,
18and only a few for lunch.
19Fortunately we've got our Head Chef back -
20he was away on holiday all last week which meant the other chefs had extra work.
21Now, I'll tell you a bit more about the job in a minute
22but first, some general regulations.
23For all of you, whatever your age,
24there's some equipment you mustn't use until you've been properly trained,
25like the waste disposal system for example,
26for health and safety reasons.
27Then I think there are two of you here who are under 18 -
28that's Emma and Jake, isn't it?
29Right, so for you two, the meat slicer is out of bounds.
30And of course none of you are allowed to use the electric mixer
31until you've been shown how it works.
32Now you may have heard that this can be a stressful job,
33and I have to say that can be true.
34You'll be working an eight-hour day for the first week,
35though you'll have the chance to do overtime after that as well if you want to.
36But however long the hours are, you'll get a break in the middle.
37What you will find is that you're on your feet all day long, lifting and carrying,
38so if you're not fit now you soon will be!
39You'll find you don't have much chance to take it easy -
40when someone tells you to do something you need to do it straightaway -
41but at least we do have a very efficient air conditioning system compared with some kitchens.
42Now let me tell you about some of the people you need to know.
43So as I said, I'm Joy Parkins
44and I decide who does what during the day and how long they work for.
45I'll be trying to get you to work with as many different people in the kitchen as possible,
46so that you learn while you're on the job.
47One person whose name you must remember is David Field.
48If you injure yourself at all, even if it's really minor,
49you must report to him and he'll make sure the incident is recorded
50and you get the appropriate treatment.
51He's trained to give basic treatment to staff himself,
52or he'll send you off somewhere else if necessary.
53Then there's Dexter Wills -
54he's the person you need to see if you smash a plate or something like that.
55Don't just leave it and hope no one will notice -
56it's really important to get things noted and replaced or there could be problems later.
57And finally, there's Mike Smith.
58He's the member of staff who takes care of all the stores of perishables,
59so if you notice we're getting low in flour or sugar or something,
60make sure you let him know so he can put in an order.
61OK, now the next thing...