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探鱼新马新员工第二周学习检查表

by Eugene Lim, from the Community

This bilingual week 2 training checklist supports Tan Yu Singapore and Malaysia restaurant teams. It structures three shifts of learning: Shift 1 focuses on seven cold dishes with key selling points and ingredients; Shift 2 covers eight snacks and staples such as scallion noodles, lychee prawn balls, crispy banana, golden buns, and dumplings, plus rice sourcing and preparation; Shift 3 introduces three dry pot dishes including spicy ribs and shrimp, organic cauliflower, and Sichuan spicy chicken. Trainees study materials on SharePoint, complete knowledge checks, and acknowledge completion alongside the trainer and store manager or supervisor.

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Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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New Staff Training Week 2 Checklist 新员工第二周学习检查表
This restaurant-focused week 2 training checklist guides new staff through three shifts of structured learning and assessment. Shift 1 covers cold dishes with product knowledge and key selling points for items such as 擂椒茄子, 重庆鸡丝凉面, 蒜泥青瓜, 捞汁羊角豆, 酸辣杏鲍菇, 麻辣口水鸡, and 鲜拌麻辣千层毛肚. Shift 2 focuses on snacks and mains including 易燃易爆小吃天团, 葱油面, 鸳鸯糍粑, 荔枝虾球, 避风塘淘金鸡块, 脆脆炸香蕉, 黄金小馒头, 红油钟水饺, plus rice sourcing and preparation. Shift 3 covers dry pot dishes such as 香辣干锅排骨虾, 干锅有机花菜, and 川香辣子鸡. Includes SharePoint study, tests, and sign-off by trainer and manager.
by Le JunJie, from the Community
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探鱼新马新员工第一周培训检查表
This week 1 onboarding checklist for Tan Yu Singapore & Malaysia guides new restaurant staff through menu knowledge and operations. Shift 1 covers fish options and attributes (species, weight, bones, texture) with a knowledge test. Shift 2 focuses on eight flavor profiles, key ingredients, chilis, and core selling points, followed by a test. The checklist includes shift tasks and an acknowledgement section for trainer, trainee, and store manager to confirm completion. Designed for both front- and back-of-house roles to standardize onboarding and ensure consistent service and product quality.
by Eugene Lim, from the Community
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Tan Yu New Staff Training Week 4 Checklist
This week 4 training checklist supports onboarding for Tan Yu restaurants in Singapore and Malaysia. It covers beverage and dessert knowledge including premium teas, juices, traditional drinks, beer and soft drinks. The checklist guides trainees through shift tasks, learning objectives, and product selling points and ingredients. It includes fields for training day scheduling, trainee and trainer names, store location, and acknowledgement by trainee, trainer, and store manager or supervisor. Use it to standardize training, assess readiness, and ensure consistent service quality.
by Eugene Lim, from the Community
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Template
New Staff Training Week 1 Checklist 新员工第一周学习检查表
Use this Week 1 training checklist to onboard new restaurant staff efficiently. It guides trainees through product knowledge, including five fish options and eight flavor profiles, ingredients, chili levels, and core selling points. The checklist structures two shifts of learning with tasks, quick tests, and daily sign-offs. Fields capture trainee and trainer names, location, and training day. Final acknowledgment by trainer, trainee, and store manager ensures accountability and compliance. Ideal for hospitality teams standardizing onboarding in Chinese-English environments.
by Le JunJie, from the Community
Downloads: 0
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