Agency Chefs; How to induct them into your kitchen

How to Induct an Agency Chef or Catering Assistant into Your Kitchen

Onboarding a new team member, even for a temporary role, is essential for maintaining high standards and seamless kitchen operations. Whether you're hiring through catering agencies or seeking DBS-checked chefs for care homes or schools, a well-structured induction process ensures that agency chefs and catering assistants understand your site-specific expectations from day one.

Below, we outline key steps for successfully inducting agency staff into your kitchen.

1. Food Safety and Hygiene Briefing

Every kitchen has unique practices for maintaining hygiene and safety. When onboarding an agency worker, communicate your specific protocols, including:

• Hygiene Standards: Share expectations for hand washing, wearing uniforms, and using protective gear like aprons and hairnets.
• Temperature Checks: Demonstrate how to record temperatures for storage, cooking, and reheating food to comply with legal requirements.
• Cross-Contamination Prevention: Provide clear instructions on using color-coded equipment and separating raw and cooked foods.

2. Allergen Awareness

Managing allergens is non-negotiable, especially in care homes and schools, where vulnerable individuals might have severe food sensitivities. Ensure the agency chef or catering assistant understands:

• How allergen information is documented and communicated to your team and customers.
• Where allergen-safe preparation areas and tools are located.
• Procedures for avoiding cross-contact during food preparation and service.

3. Clean Down Procedures

A spotless kitchen is a safe kitchen. Brief your agency worker on your site’s clean-down process, including:

• End-of-day tasks for sanitising surfaces, floors, and equipment.
• Proper disposal methods for food waste.
• The use and storage of cleaning products to meet health and safety standards.

4. Familiarity with Ordering and Suppliers

If the agency chef is involved in managing orders or stock, they need guidance on:

• Approved suppliers and delivery schedules.
• Handling and checking perishable goods upon delivery.
• Your system for tracking stock levels and placing orders.

5. Understanding Food Safety Records

Record-keeping is vital for compliance with food safety regulations. Train the agency worker on:

• Where records such as cleaning schedules, temperature logs, and delivery checks are kept.
• How to complete these logs accurately and promptly.
• The importance of maintaining consistent documentation.

6. Health and Safety Overview

Protecting everyone in the kitchen begins with a solid health and safety briefing. Cover these key points:

• Safe operation of kitchen equipment, from knives to heavy machinery.
• Reporting accidents or hazards immediately.
• Location of first aid kits and emergency contacts.

7. Introduction to Key Contacts

Agency workers need to know who to turn to for guidance. Introduce them to:

• The head chef or kitchen manager.
• Front-of-house or service team leaders.
• Any point-of-contact for urgent issues or support.

8. Setting Service Standards and Times

Whether the agency worker is preparing school lunches or meals for care home residents, clarity on service standards is critical. Communicate:

• Plating and presentation expectations for dishes.
• Timings for meals, breaks, and shifts.
• Workflows during busy periods, including who leads service coordination.

9. Fire Safety Briefing

Every kitchen must have a fire safety protocol, and all staff should be aware of it. Ensure the agency worker knows:

• Fire exit locations and assembly points.
• How to raise the alarm and respond to emergencies.
• Your specific fire safety policies and procedures.

10. Use an Induction Checklist

Streamline your induction process by using an online checklist to track the information communicated to the agency worker. A tool like a Google Form not only ensures that all essential points are covered but also provides a record for compliance and accountability.

Need an induction checklist? Try ours here

Why a Thoughtful Induction Matters

For kitchens in care homes, schools, or catering events, hiring through catering agencies often involves bringing in skilled DBS chefs or catering assistants at short notice. A well-structured induction fosters confidence, minimises mistakes, and ensures the temporary team member aligns with your expectations.

By taking the time to induct agency workers properly, you maintain high standards of safety, hygiene, and service quality—no matter how short their tenure.