ZAYNAL USTA

ZAYNAL USTA Management

In our organization, work ethics and professional discipline are among our fundamental and indispensable principles. Coordination and motivation between departments play a highly significant role; therefore, love, respect, and effective communication are of great importance. Moreover, using our professional experience correctly in the field of work is an art in itself. We must first cultivate this art within our own organization through the Zaynal Usta Kitchen Academy, by instilling discipline in our staff and enriching them with the expertise of our master chefs and structured training programs. As is well known, Zaynal Usta operates as a corporate restaurant system. Certain internal details of this system have been carefully designed with your needs in mind. The operational rules of this system are based on specific principles that include rewards as much as penalties, while appreciation and recognition are always present. Reward evaluations are conducted based on employee performance. According to the assessment of the Head Chef, Hall Manager, and Operations Manager, monthly rewards are granted to successful employees. For employees subject to disciplinary action, a deduction of one or two days’ wages may be applied depending on the nature of the violation and the employee’s salary status, at the discretion of department supervisors. Love and respect are our top priorities, and listening to and fulfilling the instructions of supervisors and senior management is among our core principles. We sincerely thank you all for joining the Zaynal family and wish you continued success.

ZAYNAL USTA Work Ethics and Discipline – Rules

Dear colleagues,

First of all, on behalf of the company, I would like to thank you all for joining the Zaynal Usta Family Restaurant within the ZAYNAL GROUP.

We are pleased to share this positive energy with you and look forward to continuing together in fostering a family spirit and brotherhood, while representing our brand in the best possible way.

In our organization, work ethics and discipline are fundamental principles. Coordination and motivation between departments, along with respect, trust, and effective communication, play a vital role in our success.

Using professional experience correctly is an art. This art is first practiced within the Zaynal Usta Kitchen Academy, through structured training programs led by our master chefs.

Two days per week are dedicated to training dining staff (commis and waiters), and two days to training kitchen assistants and apprentices. These training programs are also planned and reviewed during weekly kitchen and hall meetings.

A well-equipped and trained team helps reduce workload and improve efficiency. Department heads are responsible for organizing internal training, ensuring accurate order-taking to avoid mistakes, and supporting communication with foreign guests through multilingual staff and menu verification.

Corporate System Principles

Zaynal Usta operates as a corporate restaurant system designed with employee needs in mind.
The operational system includes both rewards and penalties, with appreciation always valued.
Rewards are granted based on performance, as evaluated by the Head Chef, Hall Manager, and Restaurant Manager.
Employees who violate rules may face a 1–2 day wage deduction, depending on the severity.

Key Rules

1. Rule One

Conflicts, arguments, or insults between staff members may result in a 1–2 day wage deduction.

2. Rule Two

Employees must inform management of their return date from leave. Unreported delays may result in financial penalties.

3. Rule Three

Morning and evening shifts are responsible for general cleaning during opening and closing, including floors, surfaces, and proper hall and kitchen arrangement.

4. Rule Four

Staff beverages during meal times are limited to menu-listed canned drinks only. Violations will result in a $100 fine.

5. Rule Five

Respect and adherence to the organizational hierarchy are mandatory. Abusive or inappropriate language will result in wage deductions.

6. Rule Six

Personal hygiene and cleanliness of shared living spaces, including beds and furniture, must be maintained. Electricity and water usage should be monitored and conserved.

7. Rule Seven

All kitchen and hall instructions shared via WhatsApp or posted on notice boards must be strictly followed.

8. Rule Eight

Kitchen staff are responsible for continuous cleanliness and must complete weekly general cleaning every Saturday.

9. Rule Nine

Salary information is confidential and must not be shared with third parties.

10. Rule Ten

Sleeping arrangements and room assignments are determined solely by management decisions.

11. Rule Eleven

Attendance at Friday meetings is mandatory, and all decisions taken must be implemented collectively.

12. Rule Twelve

All complaints and requests must be submitted to the responsible supervisor.

13. Rule Thirteen

Employee exit procedures include returning uniforms and equipment, signing exit forms, and settling all
accounts before departure.

14. Rule Fourteen

Staff must clean and organize dormitory rooms in rotation. Gossip, noise, or disturbance is strictly prohibited.

15. Rule Fifteen

Mobile phones and personal communication devices are strictly prohibited during working hours.