Staff portal terms of use
This workspace brings together kitchen procedures, training and working forms for The Vedānta Way. It is not a subscription checkout or the guest-booking service.
Use your own authorised account
Use the portal only for work you are authorised to perform. Keep your account details private, do not share passwords and report access problems to the workspace manager. Selecting a role on a profile or navigation menu is not permission to access another person’s records or operate equipment.
Follow current, locally approved procedures
Draft procedures, illustrations and training media require local review before operational use. Confirm the correct equipment model, current manufacturer instructions, site risk assessments, approval and your competency with the duty manager. If instructions are missing, unclear or inconsistent, pause the task and seek guidance.
Dashboard information is not live evidence
The kitchen dashboard currently provides links and planning prompts. It does not confirm temperatures, compliance, completed checks, maintenance status or staff competency. Use the original approved records and on-site checks to make operational decisions.
Record work accurately
Enter truthful dates, readings, actions and sign-offs. Check whether a save is local to the device or shared with the workspace. Do not treat a form, tick box, signature image or generated reference as independent proof that a control was completed or verified.
Protect people and information
Keep confidential information out of public pages and source files. Only include personal information needed for an authorised work record. Upload or share materials only where you have permission to do so. See the privacy notice for how this portal handles information.
Problems and urgent concerns
For an urgent safety issue, use your on-site reporting and emergency procedures; do not wait for an email response. For website errors, access questions or corrections, use Help & access.
These pages explain portal use. They do not replace employment policies, manufacturer instructions, a site-approved food safety plan or any separate agreement with the workspace operator.