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 (even if they ask to) and keeping working hours within legal limits

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

3. Paying staff on time.

4. Providing a safe working environment. 

5.  Ensuring staff receive formal breaks.

6.  A company policy or industry membership that supports mental health well-being e.g. Hospitality Action.

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

8.  The company has a formal ‘banter policy’ that removes potentially offensive racist, homophobic, misogynistic and religious banter from the workplace.

9.  An Employee Handbook 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