At Christmas time there are many new staff being hired in the restaurant industry. It is important to train staff quickly and effectively to ensure they settle in well and can be up and running soon after starting. Read on for tips on how to train new hires.

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The right person

The first thing to do is to try and hire the right staff to begin with. The best person for a job should be able to learn quickly. It is vital that they fit in with the current team so that it is a smooth entrance into the company. The right attitude goes a long way, so positive approach and enthusiasm are musts in a new hire.

Ask and answer questions

Keep open to questions so the new person feels comfortable asking about anything. You should also ask questions of them to make sure they are settling in well and are happy and content in the work. After a few days, you can ask competency questions to ensure they understand what they are doing and why. If they are a chef you should ask them to cook a basic dish or a new recipe and see how they get on.

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Effective shadowing

Shadowing is a great way to train new hires. New people can shadow current employees so they can see exactly what is required of them. They should watch how company procedures work, for example, how the cold rooms operate and safety procedures. There are cold rooms available at FFD and other stockists and each has its own requirements so these are important for newcomers to learn.

Be organised

Organisation is key to a smooth hiring and training process. Make sure the new hire knows the menu well so they can deal with questions and handle all the recipes. The list should be accessible to all staff but newcomers need to have more time to learn. There are also many guides on organising staff training online, such as this one from The Guardian.

Allow space

Finally, you should give new staff space to grow and learn in their own time. The new hire should learn and take things in slowly, and if training is good, they will retain the information. Don’t micro-manage or hold their hand and let them find their own niche in the restaurant.

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