visionary chefs charter

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Leading Chefs who partake in the regional lunch events are required to consider a 10 point charter of staff management best practice. 

1. Not overworking staff and keeping average working hours within legal limits. 

2. Paying staff overtime or registering time to be paid back.

3. Paying staff inline with contractual obligations.

4. Providing a safe working environment for all. 

5.  Ensuring staff receive formal breaks.

6.  A company policy or industry membership that supports mental health well-being.

7.  Mental Health Risk Assessments understood by staff and managers.

8.  The provision of recognition and reward system that recognises team members who go above and beyond. 

9.  An Employee Handbook accessible to all, that sets out how staff can reach out for help if they feel their mental fitness is at risk.

10. An active appraisal system that monitors employee feedback, training and development, along with options to access external CPD opportunities.