Workplace Communication: Addressing Kitchen Hazards at Restaurant

This assignment consists of two primary documents related to workplace communication within Acumen Restaurant: an internal memo and a hazard report. The internal memo, addressed to the Head Chef, discusses the critical issue of kitchen cleanliness and outlines new directives to ensure all kitchen staff are responsible for maintaining hygiene standards. It emphasizes the importance of cleanliness for service quality and highlights that failure to comply will result in disciplinary action. The hazard report details an incident where the chef nearly suffered an injury due to a damaged kitchen floor, underscoring the urgent need for repairs to comply with Occupational Safety and Health Standards. The report includes a description of the hazard, possible remedies, and actions taken, with copies sent to relevant personnel for immediate attention and resolution.

WORKPLACE COMMUNICATION
Name
Lecturer
Course
Date

Internal Memo

TO: HEAD CHEF
FROM: CHEF
DATE: SUBJECT: CLEANING OF THE KITCHEN BY
THE USERS
I am writing this memo to inform you about a new
decision that has been made by my office. Since
the beginning of the year, it has to my attention
that the cooks and everyone else who uses the

kitchen has not been concerned about its
cleanliness. There have been many cases of
untidiness because, on several occasions, those
who use the kitchen do not bother to clean it
frequently. In this regard, my office has come up
with a new directive which requires that all the
kitchen staff should be responsible for its
cleanliness.

As experts, you are aware that at Acumen
Restaurant, we pride ourselves in quality service-
delivery thanks to our high hygiene standards. It
should, therefore, be the responsibility of
everyone to ensure the cleanliness of the kitchen
at all times. Although we have a team of
cleaners, no one has an authority to untidy the
kitchen and leave it without cleaning it. This has
been disastrous because it has been exposing a

large number of our staff and clients to hazards.
Without cleanliness, we cannot achieve anything
since our success entirely depends on it. I would
like to direct all the kitchen users to be aware
that it should be their responsibility to clean the
kitchen during and after using it. Although I
emphasize on a responsible usage of the kitchen
facilities, I would also like to point out that no
employee should unnecessarily spill water or

leave any garbage, wastes or unused foods on
the floors, sinks or containers.
It should be the responsibility of the kitchen staff
to ensure that all the tabled, sinks, containers,
utensils, and floor are always dry and spotless
clean. Any person who violates this directive will
have to be dealt with accordingly by summoning
them before the Disciplinary Committee and
subjecting them to an appropriate disciplinary

action. It is, nevertheless, my considered opinion
that you will consider this memo as a polite
reminder and always be ready to work hard and
cooperate with the management as we strive to
accomplish our organization’s short and long-
term goals.

Letter to the Chief Chef
(Insert Name)
Acumen Restaurant,
101 Glengala Road,

Sunshine VIC 3020,
Telephone: [phone]
Free Call: 1300 121 212
Facsimile: [phone].
May, 20, 2018.
The Chief Chef,

Acumen Restaurant,
101 Glengala Road,
Sunshine VIC 3020,
Telephone: [phone]
Free Call: 1300 121 212
Facsimile: [phone].
Dear Sir or Madam,