Success is a play well rehearsed

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

At Alseasons we promise to tell you exactly what is expected of you along

the way to help you progress. We want you to be successful and we’ll do our part to help you, but the bo
ttom line is that your success, anywhere, and especially at Alseasons, is entirely in your own hands.

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 Purpose & Mission

Is to exceed client expectation in customer care and service by being experts in our field with a passions
for excellence and to partner with our clients to provide their clients with the ultimate in customer service.
To develop comprehensive services of excellence to enhance the quality of life for our staff.
Every individual working for Alseasons Hospitality Staff deserves to be treated with dignity and respect.
Staff are an integral part of the success of Alseasons. We will provide quality training and foster a culture
of learning, professionalism and ongoing development.

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.

Audrey Wynn and Paul Austin

Directors
Staying in touch for work

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.

When you are listed as ‘available’ . . .

Being
uncontactable without notice when you are listed as available tells us that you are not enthusiasti
c about future work, which may discourage future job offers.

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.

In our hospitality industry, daytime shifts are busiest during midweek,

while Thursday, Friday & Saturday nights are the busiest.
How jobs are offered
We will offer you work according to your skills, availability, feedback reports and location relative to each
job. It is in everybody's interest to provide clients with ‘regulars' - that is
people who have already worked for that client and who are familiar their venue.

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

Check your availability and receive job requests

Change your availabilities

Enter and submit time sheets

Check your work history

Stay up to date with info & events

Download pay slips and job history

Connecting with eDiary
On your smart phone, desktop or laptop computer, log to www.alseasons.com.au,
go to STAFF & JOBS and select eDIARY.
Booking and Job Details

When you accept a job by telephone or via your eDiary,

you will be given all the client details necessary to get you to the job, including client, venue
address, contact details, phone numbers, a brief job description and any other information relevant to the
job.

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

You need the full requested uniform, clean and pressed.

The correct footwear.
Your name badge.
Your RSA certificate or competency/interim card
(for F&B Staff only).
Your tools or equipment as required.
Job details, and a travel plan to arrive 15 minutes
ahead of your booked starting time.

Dress Code/Uniform

Alseasons has specific uniform and dress code rules

which apply to all workers represented through our books.

In addition to specific uniform requirements,

please note that facial jewellery, tattoos and
unnaturally coloured hair are not permitted.

As individual clients have specific uniform and

grooming policies, any changes in your appearance
(ie: dramatic hair, makeup, beards, etc)
must be notified to Alseasons.
If you are running late to a job

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

First impressions definitely do count.

All food & beverage service staff should arrive dressed in full, correct uniform with your name badge
attached.

For food service hygiene, all kitchen staff should arrive dressed in neat casual attire, with fresh uniforms
ready to change into.

Before reporting for duty . . .

Re-check that your uniform and personal presentation are neat and tidy.

Switch your mobile phone to silent mode prior to beginning your shift.
At the job
Always arrive 15 minutes before your booked starting time.

Report to your job contact.

Register your arrival by signing on.

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.

Goods, stock, money in your care

In most cases you will be working in situations where you are responsible for cash, goods or equipment in y
our care, and accordingly you may be held liable for any discrepancies. Please be aware of your responsibili
ty and take every care so that your honesty never has to be questioned.

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.

Your Health and Fitness

If have any changes to your health please inform Alseasons immediately.
At the End of your shift

Ask if there is anything else you should do.

Sign off on the client’s timesheet, and have it authorised by your supervisor.

Thank your supervisor, and leave the premises immediately.

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.

Minimum shift duration

Minimum legal shift hours are two (2), however

we encourage employers to offer longer shifts wherever possible. Under normal circumstances we
generally accept minimum shifts of 4 hours,
but the final shift length depends on the work to be performed and the productivity of
each individual staff member.

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.

Never give your telephone number to clients.

Your obligation when you accept a booking

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.

Simple. We will give you a straight answer.

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.

To assist us (and you) we use the Feed-Back System...

Compliments & complaints relating to your work performance

are recorded on your file. Everybody’s progress
with Alseasons is based directly on the feedback generated.

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.

Alseasons Performance Awards

Designed to recognised and encourage the best in each of us, Alseasons Performance Awards are based
on a point system.

Points are accumulated throughout each year and

go Into a ‘draw’ for major prizes and for periodic monthly prizes.

In recent years winners have enjoyed prizes from overseas

holidays in Hawaii, Bali, Singapore, Nepal, ocean cruises to major appliances including flat-
screen plasma TVs.
Alseasons Casuals’ Management Team
Organisations are made up of people and an organisation’s effectiveness is the result of its people.We have hel
ped hundreds of business operators source, evaluate, select and appoint good people for their teams.
And we’ve used the same techniques and values to select the best people for our
own management team to serve you.
AUDREY WYNN JP
Managing Director
Born London, moved to Sydney in
’70’s. Few people have more intense
industry experience - 45 years with
serious qualifications. Qualified Chef,
caterer, F&B manager and
Recruitment Consultant to recruitment
industry.
MICHELE MORDAUNT
Casual Staffing Manager
Experienced with large scale
commercial catering operation in
management.
Loves working, days off, holidays,
and a challenge. Just loves it all!
RHONDDA EVERINGHAM
Talent Acquisition & HR Manager
Extensive experience in Café and
Restaurant Management has led
to Hospitality recruitment.
I'm a perfectionist by nature, I take
great pride in finding the prefect fit
for both our clients and staff.
JULIA STRATTON
Staffing Co-Ordinator
Qualified Pastry Chef Pastry Chef with
over 18 years experience working in
Fine Dining Restaurants, Hotels,
Boutique and Wholesale Patisseries.
Passionate about food and the love of
food.
ELYSE TREZISE
Reception Manager
I’ve worked FOH positions in both
Sydney and London, and I’m
constantly amazed at the talent and
skills of people that walk through the
doors at Alseasons from all over the
world.
DANIELLE HEFFERNAN
Accounts and Payroll Assistant
9 years in hospitality in Australia
and Overseas. Based in London
with travel to Europe and the
world.
PAUL AUSTIN
Director
Born, bred in Australia
A hospitality career starting at floor
level and training in hotel operations in
1969 overlapping 43 years in hotel
management and recruitment as a
manager and director of Alseasons.
ANABELA FALATO
Senior Staffing Co-Ordinator
Experienced restaurateur, caterer
and business developer.
Enjoys family, friends and dining.
GRANT HEINRICH
Senior Consultant
A hospitality professional starting out in
the industry when I was still in my teens
working for some of Adelaide and
Sydney's most prestigious restaurants
and caterers.
NATHAN RUCH
Staffing Co-Ordinator
10 Years working hospitality service
management. I’m passionate about
quality service and products, whether
I’m working in the kitchen, behind the
bar or on the floor.
STEPHEN HAMENCE
Labour Hire Co-Ordinator
Worked in city and country pubs both
in Australia and the U.K for over 15
years, staring from a Hospitality
Traineeship and working through the
ranks from bar, cellar, gaming and
then onto Pub Management.
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.

Before entering a client’s premises, take a moment

to compose yourself and your presentation
(hair, uniform etc) so that you are organised and tidy
on arrival, as clients perceive your work to be
on par with your presentation.

First impressions really do count

Chefs / Larder Hands

White Chef’s jacket
Black Chef’s trousers
Skull Cap
White apron
Alseasons Name Badge
Non-slip safety boots with reinforced toes
Full set of knives and a spare prep apron.

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

Canteen / Catering Assistants

Black trousers
White long sleeve shirt
Alseasons plain white polo T-shirt
White cotton apron
Alseasons Name Badge
Non-slip closed-toe shoes with reinforced toes

Food & Beverage Service Staff

Black tailored trousers
White long sleeve business shirt
Black long sleeve business shirt
Black vest
Black socks or stockings
Long black apron
Black polished closed-toe shoes
Long black tie
Alseasons Name Badge
Waiter’s friend (wine knife) & Service tray

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

Bar & Waitstaff

Black waistcoat $30.00
Long black tie $15.00
Black Apron $19.00
Waiter’s Tray $8.00
Waiter’s Friend $8.00

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.

Alseasons' office hours are:

Monday to Friday 7:00 am - 6:00 pm
Saturday 9:00 am - 12 noon
Alseasons is closed on Sundays and all public holidays.

Getting around Sydney

For info on Sydney’s public transport system) phone Metro Trips 13 1500
or 131500.com

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.

You are always welcome to email our director, audrey@alseasons.com.au

Alseasons Hospitality Staff
AGENCY SERVICES AGREEMENT TERMS AND CONDITIONS OF
REPRESENTATION BY ALSEASONS HOSPITALITY STAFF

All and any work introductions offered to me through Alseasons

Job Related and Return of Equipment
Hospitality Staff (herein referred to as AHS) are on a ‘job by job’ basis,
From time to time, AHS and/or their client may provide me with
with each job constituting a total and discrete period of employment. I
equipment to assist me in carrying out my duties. This equipment
may accept or reject an introduction to work offered to me by AHS but
remains the property of the AHS or the client and will be returned to in
unless other arrangements are made with approval AHS, once
good working order, subject to fair wear and tear, upon request. Upon
accepted I must attend each job.
termination of my employment with AHS for any reason whatsoever, I will
Casual Employment
immediately return to AHS or their client all property of AHS or their client,
I understand that all job assignments offered to me by AHS are on a
which is in my possession, custody or control, including any documents,
strictly casual basis with no obligation to on-going employment.
computer records, motor vehicles or equipment.
Duration of Employment
Serious Misconducts or Under Performance
My employment engagement will terminate at the end of each shift. For
Include but are not limited to:
each shift that I am required to work, I will be paid for a minimum of
Not adhering to AHS and/client’s policies and procedures, Theft or fraud,
hours award dependant. Each casual work engagement will constitute
Assault including harassment , Under the influence of drugs or alcohol on
a operate employment agreement but by signing this agreement I
the job, Refusing to carry out reasonable and lawful work duties, Eating
accept that it will determine the term and condition that will apply to
without permission, Smoking near or on the job, Offensive language or
each seperate engagement until I am notified in writing otherwise if I
behaviour.
advise Alseasons at the end of my last shift that I do not want the
Performance and Review
terms of this agreement to continue.
Attend the AHS office should I be asked to attend a review on my job
I understand that I will be paid a base rate as per the ward with a casual
performance, attitude or general feedback at a mutually agreed time and
loading of 25% which will cover holiday and sick pay, no additional
day. You may bring a support person. Further offers of work may not be
holiday or sick pay will be paid even on termination.
available until such meeting has been conducted.
Minimum hours
Uniform dress and personal presentation
Although any job may be offered to me by AHS for an extended period,
I agree to present for work in neat and orderly dress and
the job may vary in duration at the client’s absolute discretion and that
appearance in accordance with AHS’ uniform requirements.
there is no obligation on either AHS or their client to continue with the
WHS and OHS Obligations
offer of engagement beyond each shift, with wages calculated and paid
On the job I will be under the care, control and supervision of AHS's client
in increments of 15 minutes, and should shift hours be reduced by the
during the period of any job in regard to defined working arrangements
client I will be entitled to a minimum of 2 hours.
and the manner and proficiency in which my work is to be performed. I
Electronic time sheets
acknowledge the right of AHS's client to direct my work activities.
Where I may have over estimated my times worked or did not deduct
I will not perform duties in another area or be transferred to another area
break/s on my timesheet and my pay for that period has not been
without the prior consent of AHS.
amended to deduct such over lodgement of wages I agree to allow
I agree to inform AHS immediately of any change to my health and/or
AHS to deduct such overpayments of wages from my next EFT wage
fitness for work.
payment of the amount reflected on my wage remittance.
I agree to inform AHS immediately of any convictions that I have or occur
Freelancing
while registered with AHS.
Other than performing jobs provided to me by AHS, I will not seek nor
I agree to inform AHS if I take work with another agency or employer
accept work from any client of AHS to whom I have been introduced
while registered with AHS.
while I am registered with AHS and that for a period of six months from
I agree to respect and abide by AHS' standards of punctuality, grooming,
the cessation of my last job through AHS, I will not seek nor accept an
uniform and professional conduct as published in AHS' Getting Started
offer of employment whether temporary, contract or permanent from
Handbook.
any current or former client, employee or former employee of AHS to
I agree to download the AHS Staff Handbook from the Link provided
whom I am introduced without first obtaining permission from AHS.
and/or view on my eDiary.
Further, I agree to inform AHS' booking office if a client asks me to
Changes to your hours
work any additional shifts.
You MUST notify Alseasons if you have taken on any other work or any
You must notify AHS, as soon as reasonably possible, of any change to
job commitments that will change your availability. You MUST notify
your personal details relevant to maintenance of employment and
Alseasons if a client requests any extension of your hours beyond that
employment communications.
which was booked.
Professional Conduct
Health and Appearance
I will perform my duties in a professional manner which include but are
You MUST inform Alseasons immediately if your have a health issues or ill
not limited to attending each job that I have accepted, arriving 15
or sick in anyway.
minutes prior to the start time, act and work in a professional manner
If you make any significant changes to your appearance, you MUST notify
and adhere to AHS and/or the client’s polices and procedures.
Alseasons before attending your next job.
Confidentiality
My Privacy
AHS and their clients need to protect their sensitive and confidential
I agree that my photograph and/or description of my general work
information, its’ property and reputation. AHS also has professional
background may be used by AHS in promotions on condition that my
responsibilities and obligations owed to their clients. In order to ensure
personal details remain confidential at all times.
that AHS correctly protects these during and after my employment I will
I have read, understood and agree to the conditions set out above and
not divulge any information about AHS, their clients and/or business
the Fair Work Information Statement that has been provided to me to
affairs.
view along with a link to Fair Work Australia.
Operation of machinery/equipment
I agree to notify AHS of any grievances in relation to an assignment. I
I will not operate equipment nor machinery with which I am untrained or
agree that I will not raise such grievance with a Client of AHS unless
inexperienced without first requesting and receiving adequate directions
authorised by AHS, or where it relates to threats to my health and safety.
and/or training from the employer concerned, that I will not be
I agree to notify AHS as soon as reasonably possible of any offer of
transferred to a different area or location on an job without the prior
employment made to you by the Client of AHS or any approach by the
consent of AHS and that I will not operate but bring any instances of
Client of AHS to discuss potential employment with the Client.
faulty or unsafe equipment to the attention of the employer and to AHS.
Occupational Hea lth and Safety

The Workplace Health and Safety Policy of

Alseasons Casuals

These pages contain instructions and procedures to ensure

your health and safety
while working with Alseasons Casuals
Using Equipment
1 Check that the equipment is in good working order

2 Report all faulty equipment

3 Do not use unfamiliar equipment without supervision

4 Cover deep fryers when not in use

5 Never top up fats without permission from a supervisor

6 Never over-fill a deep fryer

7 Always use PPE (Personal Protective Equipment) when required

8 Never remove safety shields from equipment when in use

Cleaning the Work Area

1 Ensure that ovens and hotplates are switched off and have cooled down prior to cleaning

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.

4 Switch off all electrical equipment prior to cleaning.

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 Keep Knives clean and Sharp

3 Rest Knife blades down at the back of the cutting board

4 Wipe/Clean up spills immediately, if necessary salt the spill area

(especially if oils have been spilt)

Hygienic Food Handling

1 Ensure that personal hygiene is of a very high standard.

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

Induction Checklist and Acknowledgment form

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:

Tick all topics that were covered in the induction

What to expect from the agency

The consultancy’s commitment to workplace health and safety
The consultancy’s legal responsibilities
What to expect from the host client
The host client’s legal responsibilities
The host client’s induction
What to do if the host client does not do an induction
What to do if the host wants to change the job/duties
What we expect from you
Your legal responsibilities
General day-to-day requirements (eg: presentation, work hours)
Are you trained/experienced in the equipment you are required to use
Have your duties been clearly explained to you
Have potential hazards and hazard controls been explained to you
Safety Guidelines
Personal protective equipment
Safe and tidy workplace
Using equipment in the workplace
Manual lifting and handling
Personal emergency and first aid procedures
Accidents at work
Hazardous substances and chemical safety
Fire and bomb evacuation procedures
How and why to report hazards or unsafe work practices …
What to do if you are injured at work
Worker’s compensation and return to work
Details of the job

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

Identify the First Aider at your workplace and the

location of the First Aid box.

This information should be covered in your host

employer’s induction.

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.

All accidents and near

miss accidents must be reported to Alseasons by telephone as soon as practical.

In the event of an accident, remain calm and don't panic.

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.

1. Always shower before going to a job.

2. Always carry a clean uniform to each job.

3. Kitchen uniforms should not be worn on the street.

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.

7. Cover cuts, sores & grazes with coloured bandaids.

8. Do not sneeze or cough in food preparation or storage areas.

9. Remove all rings, bracelets & other jewellery worn on hands.

10. Do not chew or eat in food production, storage or service areas.

11. Never taste or eat food that is being produced.

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.

General guidelines are:

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.

3 Move your feet if you must turn when carrying or lifting -

do not twist your body and if the object is large or heavy - get help.

4 Push rather than pull a load.

5 Try to find a work surface that is the correct height.

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.

Use these tips to help modify lifting:

Use a hose to fill a bucket of water

When handling bulky boxes of ingredients remove the ingredients into smaller containers

Store heavier and more frequently used objects at waist level

Use trolleys to assist in the moving of heavier objects

Use your Brain not your back

Hazardous substances and chemical safety
Before attempting to use any unfamiliar substance or chemicals in your workplace you must have complet
ed the appropriate training in its usage.

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.

Fire and bomb evacuation procedures

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:

1 What to do if fire alarms are activated.

2 What action to take in the event of a fire or bomb situation.

3 Correct shutdown procedures of your workplace prior to evacuation.

4 Training on the location and correct use of fire-fighting equipment.

5 Location of fire exits and muster points in the event of an evacuation.

How and why to report hazards or unsafe work practices

All workers have the right to work in a safe environment and they don’t have to tolerate unsafe condition
s or work practices.

1 If you see or experience any hazards, potential hazards or near accidents,

then there has been a situation where there may have been a risk to your
personal health and safety.

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.

4 The host employer’s health and safety policies and procedures.

5 Details of your duties.

6 Potential hazards and hazard controls.

7 Personal protective equipment.

8 The workplace’s consultative process for OH&S.

9 What to do if you are injured.

10 How to report incidents, injuries or unsafe work practices.

11 First Aid.

12 Emergency evacuation procedures.

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

Personal Protective Equipment (PPE)

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

Kitchen Staff general

Black Safety boots with non-slip soles
White PVC plastic apron
Checked Chef’s or plain black trousers
White business shirt or white Polo Tee shirt
Alseasons’ skull cap

F & B Service Staff

Closed-in black polished shoes
Long black tailored trousers
Black waistcoat
Long sleeve white business shirt
Long black tie
Long black 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.

7 It is the host employer's responsibility to provide you with a competency test.

If you are unable to complete the competency test provided you should contact Alseasons

before commencing work.

It may be the case that additional training and supervision is required and can by provided
by the client, however authority to commence work is still required from Alseasons.

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.

What you can expect from Alseasons in respect to WH&S

1 Our commitment to providing a safe and healthy workplace.

2 Our induction program including OH&S training and information.

3 Our OH&S policy.

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.

1 Your duties have been clearly explained to you.

2 Potential hazards and hazard controls have been identified.
3 You are trained and experienced in using the equipment.
4 Personal Protective Equipment is provided wherever required and is in adequate condition.
5 Training is provided for any hazardous chemicals and substances that may be used.

6 Fire, bomb and emergency evacuation procedures are clearly explained, Including the location of fire

blankets and extinguishers.

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.

Before Commencing Work

1 Remove any Jewelry (Best to leave valuables at home to avoid loss)
2 Wash hands thoroughly
3 Ensure that you are wearing FULL uniform (Unless instructed otherwise) grooming must be
immaculate.

General Work Area

1 Ensure that you keep your work area clean and tidy at all times
2 Familiarise yourself with your work area
3 DO NOT leave anything in walkways

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

2 Report all accidents, incidents, near misses or hazards to Alseasons immediately

3 Treat small cuts and burns immediately