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Sydney's leading hospitality staff provider

ALSEASONS UPDATE JULY 2019

Georgia Black

Labour Hire Co-Ordinator

I began my hospitality experience as a qualified chef within the club industry and Restaurants. Then looking for a change and to expand my knowledge I moved on to Front of house working my way up from a waitress to team leader then becoming a manager all within one year. I worked as a manager leading a large team for 3 years before I decided I wanted a different experience.

 

Then I discovered Alseasons and have found my new home. I enjoy cooking and being in the outdoors. I love adventure, camping, fishing anything to embrace nature.

Nathan Ruch 
Born and bred in Australia, is an experienced hotel manager with a wealth of front of house experience.
eRoster App developments

Alseasons' eRoster app, available at any time and from any p;ace, now with the ability to change your eRoster availability, both daily and weekly, so there's no reason you will miss out on job offers.

Also check your booking details, addresses, contact details and enter your hours worked for prompt payment.

 

 

 

 

 

Michele’s Column 
Wow, 2015 what a great first half! 
Of particular note is the increase in corporate, stadium-based events, hotels and schools/colleges.  Schools, colleges and aged care venues all require a current Working With Children check, so don’t miss out of this work - apply now. 

We’re gearing up for a busy season ahead, so remember  that the quickest and most effective way to promote your availability for work is via your e-Roster.

 

 

 


Anabele's WH&S Corner
A word on Kitchen Hygiene
Kitchen Hygiene is crucial when producing safe food and preventing the spread of illness among staff and customers. Below are some reminders when working in the kitchen.

•   To avoid contamination, kitchen staff must arrive in plain clothes and change into a clean uniform on site.  
•   Hands must be washed when entering the kitchen, when coming into contact with food and when changing gloves. 
•   Keep your work area tidy and uncluttered as you go.
•   Raw meat, poultry, fish, eggs and many other raw foods are the most common sources of  germs, but they can easily cross-contaminate other foods. After handling these foods, always wash your hands, utensils and surfaces thoroughly before you touch anything else.
•   Rubbish and Waste must be regularly removed from the kitchen.
•   Common areas such as taps, doorknobs and tables (including dining rooms) must be disinfected frequently.

If you have any queries about kitchen hygiene or workplace health and safety please contact the Alseasons office team, we are always happy to take feedback or provide advice.