NARRATOR:
You will hear a supervisor called Kaeden explaining a new employee's first-day arrangements at a supermarket.
NARRATOR:
First, you have some time to look at questions one to six.
NARRATOR:
Now listen carefully and answer questions one to six.
KAEDEN:
Morning, Charlotte. I am Kaeden, one of the supervisors here. Welcome aboard.
CHARLOTTE:
Thanks, Aiden.
KAEDEN:
Nearly. It's Kaeden.
KAEDEN:
People often miss the first letter, so it's worth knowing the spelling.
CHARLOTTE:
Caden. Right, I'll remember that.
KAEDEN:
Good. There are a few practical things to deal with before I show you today's jobs.
CHARLOTTE:
My email said I should report to the front desk with my appointment letter and collect a staff badge.
KAEDEN:
That's correct. You'll need the badge to enter the staff-only areas. After that,
KAEDEN:
come to the staff room with me. You can leave your coat and bag in whichever locker is free.
CHARLOTTE:
Does each locker have a key?
KAEDEN:
Yes. Keep it during your shift, then leave it in the lock when you finish,
KAEDEN:
so the next person can use it.
KAEDEN:
You must also visit human resources and ask for Tiffany.
CHARLOTTE:
I brought my passport as requested. She needs the number from it, doesn't she?
KAEDEN:
Yes. An identity card would also be acceptable. But your passport is perfect.
CHARLOTTE:
I don't have an ID card anyway.
KAEDEN:
Tiffany will also issue your uniform. There are several sizes, so tell her which one fits.
KAEDEN:
I can't come with you because I need to deal with a faulty bread slicer.
CHARLOTTE:
Is HR close to the staff room?
KAEDEN:
The staff room is on the first floor. HR is two levels above it on the third floor.
KAEDEN:
Use the stairs just outside the staff room.
KAEDEN:
When you're finished there, meet me in the bakery section.
CHARLOTTE:
I'm looking forward to starting.
KAEDEN:
Before we split up, save my mobile number in case you can't find me.
KAEDEN:
It's 0412-65-903.
CHARLOTTE:
I've saved it.
NARRATOR:
Before you hear the rest of the conversation, you have some time to look at questions 7-10.
NARRATOR:
Now listen and answer questions 7-10.
KAEDEN:
Your work today covers three areas. The bakery, the sushi take-away counter,
KAEDEN:
and the meat and fish counters.
KAEDEN:
In the bakery, begin by checking the sell-by dates on bread and cakes.
KAEDEN:
Anything dated today needs a replacement price label.
CHARLOTTE:
And if I find something carrying yesterday's date, should I dispose of it?
KAEDEN:
Yes. Although the daily checks mean that's unlikely.
KAEDEN:
For items dated today, use a yellow label and place it beside the original price.
KAEDEN:
Next, move to the sushi counter.
CHARLOTTE:
Will I be making the food boxes?
KAEDEN:
Not on your first day. You're only supporting the regular staff.
KAEDEN:
At one end of the counter, you'll notice stacks of flat cardboard cartons.
KAEDEN:
Directly underneath, we store the plastic boxes.
KAEDEN:
Those run out quickly, so bring more from the store room whenever the supply gets low.
CHARLOTTE:
Is restocking all I do there?
KAEDEN:
No. Wipe the food preparation surface and clean the sink as well.
KAEDEN:
The cloths and cleaning spray are beside it.
CHARLOTTE:
That makes sense.
KAEDEN:
One warning. Don't wash any knives.
KAEDEN:
You need safety training before handling sharp equipment.
CHARLOTTE:
What should I do if knives have been left there?
KAEDEN:
Ask a trained colleague to put them in the dishwasher.
CHARLOTTE:
Thanks. I want to make sure I follow the rules.
KAEDEN:
You will. Finally, at the meat and fish counters, clean the customer serving area,
KAEDEN:
including the weighing scales.
CHARLOTTE:
Anything else in that section?
KAEDEN:
The fish is displayed on ice.
KAEDEN:
When it begins to melt, collect a fresh supply from the cold room.
CHARLOTTE:
The counter staff wear hats. Do I need one too?
KAEDEN:
No. Because you won't serve customers directly.
KAEDEN:
However, you must wear thermal gloves whenever you take anything from the cold room.
KAEDEN:
It's cold enough to cause frostbite if you touch items with bare hands.
NARRATOR:
That is the end of part one. You now have one minute to check your answers to part one.
