Housekeeping New Hire Training

[Virtual Presenter] Housekeeping New Hire Training “Keep Learning, Keep Growing”.

[Virtual Presenter] Housekeeping Purpose: To maintain the brand’s reputation for cleanliness, hospitality, and excellence in every store. Key Values:  Every staff member contributes to maintaining spotless Cleanliness is Everyone’s Responsibility: surroundings — from the kitchen to the dining area and restrooms.   A clean environment directly reflects care and respect for customers. Customer First Mindset: Housekeeping is not a solo task — coordination, timely reporting, and support to Teamwork & Discipline: team members are crucial.  Small things matter — spotless tables, dust free corners, fresh fragrance, and organized Attention to Detail: spaces create a positive guest impression.  Regular inspections, feedback, and learning sessions help maintain high hygiene Continuous Improvement: standards..

[Audio] Namaste Culture! “We welcome our Guest with folded hand.” Meaning of Namaste Namaskaram Vanakkam. “Namah” which means ‘bow’ “Ast” is a grammatical case of ‘I’ “Te” which is rendered into English as “you.” “I bow to you.” Importance of Namaste Culture. Namaste used to welcome Guests, as well as for acknowledging strangers, and works both as salutation and valediction. The gesture is said to express honour, courtesy, politeness, hospitality and gratitude to the other person..

[Audio] Grooming Standards Short hair and neatly combed. Nails short and clean (no polish). No strong perfumes or body odour. Clean Shave. No jewellery except a simple ring or watch. Daily fresh uniform — never repeat soiled attire..

[Audio] Personal Hygiene &Grooming Take Pride&Care in your personal appearance Everyone is responsible to convey a professional image by adhering to Paradise personal Hygiene and Grooming standards Body Hygiene Hand &Feet Hygiene Hand &Feet Hygiene.

[Audio] Personal Hygiene &Grooming Footwear Belts should be leather in plain black or brown color Socks Well maintained, well polished, in good repair Laced black shoes only In good condition (not cracked or dull). Simple non flashy buckle. Not more than 1.5” wide Dark colored cotton socks No pattern or loud designs Odorless , clean Elastic intact Prefer Oxford design Loafers not permitted.

[Audio] Conservative and well maintained, short, neatly cut and trimmed, clean at all times: Neatly combed with clear parting Hair spray or Gel may be used to give a neat finish and set in place Must not fall over the forehead or touch ears Should not fall over or under the shirt collar Sideburns should not extend below ear lobe. Should not be tied up in ponytails or hairbands or hairclips Must not be greasy, oily or permed.

[Audio] Moustache Must be neatly trimmed along the line of the upper lip Excess hair from nostrils, brows or ears should be clipped Ends should not fall below the corners of the lips and should not cover upper lip. Beards are discouraged for staff For religious grounds, obtain prior approval from HR. If allowed, must be neatly trimmed at all times Males staff must shave everyday, before their shift Prefer clean shaven look Avoid excessively strong after shave.

[Audio] Hands &Nails All fingernails of both hands neatly clipped, trimmed, clean, dirt free and well maintained Not Permitted Nail polish on single finger or single hand Multicolored nail polish on different fingers “Lucky” extended fingernail Nail jewelry Avoid Chipped nail polish Nicotine, carbon or ink stains on hand or fingers.

[Audio] DO: Sufficient sleep, adequate and healthy food and regular exercise will keep you healthy You should always look alert and attentive on duty Always cover your mouth with a handkerchief, while coughing or sneezing Do Not: Bite your nails Run your hands through your hair Touch your nose, ears or rub youreyes Do not scratch your face Do not chew gum, paan, pan masala, gutka, khaini, etc while on duty.

[Audio] Paradise Culture Being passionate to serve Equal respect for all Generosity Ownership Openness to learning Doing it Together.

[Audio] Being passionate to serve We are dedicated to delight our Guests with our quality and speed of service. We serve our Guests with humility and authenticity at all times. We are passionate about our Guests and our brand. We take commitment in providing an exceptional dining experience that satisfies our customers tastes..

[Audio] Equal respect for all We show respect to the organization, our Guests and our colleagues by being friendly. We always exhibit equal recognition and appreciation to our colleagues regardless of any distinction. We believe in creating memorable experiences for our Guests through warmth at all times.We uphold respect, empathy and process for all stakeholders regardless of circumstances..

[Audio] Generosity We believe in being generous in our approach. We believe in serving with humility , in other words, caring for Guests and Employees and showing warmth, respect and authenticity at all times. We will stay authentic by listening and connecting to our Guests to create memorable experiences. We are passionate about Guests and demonstrate ‘Value for money’ approach during serving Guests..

[Audio] Ownership We take commitment in delivering the best each and every day. We are always determined to seek new ways to deliver services that exceed our Guests expectations. We always go the extra mile to make each and every stakeholder interaction memorable. We serve our Guests with authenticity and take pride in what we stand for..

[Audio] Openness to Learning We constantly challenge ourselves and update our skills to stay relevant and enhance the Guest experience. We believe that consistently learning from experiences allows us to evolve and cater to a diverse set of stakeholders. We are open to change and adapt to changing Guest preferences. We adapt quickly to our Guests changing needs and provide consistent warmth and guest experiences..

[Audio] Doing it Together We constantly challenge ourselves and update our skills to stay relevant and enhance the Guest experience. We believe that consistently learning from experiences allows us to evolve and cater to a diverse set of stakeholders. We are open to change and adapt to changing Guest preferences. We adapt quickly to our Guests changing needs and provide consistent warmth and guest experiences..

[Audio] Hand Wash Sanitize Hands the right way Use Sanitizer enough to cover all the surfaces of your hand.

[Audio] Cleaning Aids Scrubbers Power Pads Glass/White cloth Sponge Wipes Checked cloth Spray gun Cotton Mop Mopping Bucket Sweeping brush Rubber wipe & Squeeze.

[Audio] Cleaning aids Used to Checked cloth Clean lights, Dusting furniture and wall fixtures. Cotton mop Mop floors. Glass/white Cloth Clean plates and glass. Pink Sponge Wipes Clean Counters and all machines in kitchen. Power pads Clean floors, tiles and equipment. Rubber wipe and Squeeze Clean glass. Scrubbers Clean stainless steel vessels and GN Pans. Spray gun Spray cleaning medium on or to surfaces. Sweeping brush and dust pan Sweep floors and collecting dust. Yellow sponge wipes Clean tables and chairs and places of customer contact..

[Audio] Cleanliness of Customer Seating Area General Guidelines Keep all cleaning tools (buckets, mopping brushes, squeezes, mops, scrubbers, et cetera) out of customer view. Replace any worn out equipment or tools as per the manager’s discretion. 1. Sweeping of the Floor Sweep the store as and when required, ensuring the surface is dry. Use a vertical sweeping brush with plastic or nylon bristles. Always use a dustpan to collect dirt and debris. Ensure a doormat is placed at the entrance; replace it if worn out. Clean the doormat regularly 2. Scrubbing of the Floor Use a scrubbing brush with the Hot water and Multi Pure Plus Perform scrubbing twice a week — Monday and Friday, at closing hours. 3. Mopping of the Floor Mop the floor only after sweeping. Use a mop dampened with Multi Pure Plus for cleaning. Clean spills immediately to prevent accidents. The mopping bucket should be used only for cleaning purposes. ”Keep Learning, Keep Growing”.

[Audio] 4. Cleaning of Tables, Chairs, and Other Furnishings Spray and wipe all tables and chairs using a clean wet duster (Yellow scrubber). Use a spray gun filled with diluted Multi Pure Plus solution for cleaning tables. Wipe again with a clean wet duster (Yellow scrubber) to ensure a spotless finish. Scrubbers must be periodically washed with a diluted Multi Pure Plus solution in water as and when required. 5. Cleaning of Glass and Mirrors Clean lights on ceilings, walls, and hanging units regularly using a dry duster as per the cleaning schedule. Remove cobwebs using a ceiling broom. Clean mirrors and glass with a newspaper dampened in water. Stores should procure old newspapers from the market and claim expenses from petty cash. 6. Cleaning of Front Sign Board Ensure the front signage is clean and dust free; clean with a damp cloth fortnightly and increase frequency during rains. The signboard must also be clean and dust free; wipe with a clean cloth. Always follow the cleaning schedule..

[Audio] 7. Ensure Washroom Cleaning Clean the washroom every half an hour or as and when required. The housekeeper must update the checklist and get it verified by the manager/in charge. Place a laminated cleaning checklist above the dishwashing sink. Keep the washroom clean, dry, and disinfected at all times using Toilet cleaner Scrub the sink using the Multi Pure plus Clean the foot mat regularly. Clean and cover all dustbins properly. Ensure that all stores have a functional hand dryer. Maintain sufficient supplies of: Toilet rolls Soap in soap dispensers  Do not keep squeeze or nozzle bottles (for example, Dettol, et cetera)..

[Audio] Waste Management 8. Ensure Timely Garbage Disposal Dispose of garbage when the bin is ¾ full. Seal the garbage bag and place it in the designated disposal area of the store/building premises. Always cover garbage bins with lids. Wash bins every night (and as required) using Suma Breakup and sanitize with Suma Bac. Dry waste bins (blue) are to be kept at the Dish Wash area for collecting items such as paper, cardboard, bottles, and plastics. Once full, the dry waste should be emptied into the larger bin located in the basement. This segregation system helps ensure proper waste disposal, encourages recycling, and supports a cleaner, eco friendly work environment. “Keep Learning, Keep Growing”.

[Audio] Dish Washer Usage IFB Dishwasher Guidelines The I-F-B dishwasher operates with a 5-minute wash cycle. Washing temperature: 55 degrees celsius Rinsing temperature: 85 degrees celsius Energy efficient — consumes very little power. The chemical used is dishquick. Insert the suction tube into the dishquick container — the machine will draw the chemical automatically. How to Clean the Dishes Remove all food debris from the plates before washing. Rinse plates or glasses with water and place them properly in the rack. Arrange dishes in the tray with adequate spacing between each plate and glass for better cleaning results. Insert the tray into the trolley — after a few minutes, it will automatically complete the wash cycle. Allow dishes to air dry before use or storage. ”Keep Learning, Keep Growing”.

[Audio] Process Hot Food, Quick Service Station Knowledge Process Process S-O-P Be Good C-A-R-E 26 “Keep Learning, Keep Growing”.