Employee Stater Kits (Employee Handbook)

COMPANY PROFILE SOUL CAFES PT. JIWA DI MANGKOK BALI

JDM COMPANY PROFILE // APRIL 2021 CONTENTS SOUL CAFES OVERVIEW Board of directors SHARE HOLDERS HEAD OF DEPARTMENT SOUL CAFES RESTAURANT CONCEPTS SOUL IN A BOWL SOUL ON THE BEACH SHOTGUN SOCIAL BACON AND EGGS EXPANSION STRATEGY SHOTGUN SOCIAL SHOTGUN SOCIAL SURABAYA SHOTGUN SOCIAL BANDUNG SHOTGUN SOCIAL BALANGAN

SOUL CAFES OVERVIEW Conceived in 2015 by the Soul Cafes group, Soul in a Bowl was established to fill a gap in the Sanur restaurant scene by offering innovative and healthy food, served in a vibrant relaxed environment. The menus focus on flavors, locally sourced ingredients, accompanied by great coffee, cocktails and wine. After the resounding success of the flagship restaurant, a second followed in July 2017, with Soul on the Beach opening in the delightful beachfront location off Jalan Pantai Sindu, Sanur, Bali. In July 2020 Soul Cafes Group opened Shotgun Social, a micro-brewery-style beer garden with a simple, high-quality, family-friendly venue which has focused on good food and drinks. It is the first Sanur's beer garden featuring 16 craft beer options on tap, unique signature cocktails along with international food offerings and New York-inspired pizza. Shotgun Social is a place for everyone, any time of day and it naturally lends itself to families, tourists, large groups, special events, and weddings. B.A.E. has been launched at a location in Dewi Sri and has received exceptional feedback from the food and beverage product thus far. B.A.E. is intended to test the market with our new food and beverage products designed for the local Indonesian market.

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - BOARD OF DIRECTORS PRESIDENT COMMISIONER Mr. Antony Rhodes Born in the UK but now proudly Indonesian. Tony trained in property investment in the city of London during the late 80’s. With the city moving into recession in 1990 and bored by the lack of business; he left the city to follow one of his passions. He worked his way around the east coast of the U.S. and then back to London. Learning the restaurant business for a few years starting from the ground up. He opened his own restaurant at the age of 25 in London. He was then instrumental in rolling out the Cullens Patisserie brand in the mid 90’s with Cullens Supermarkets PLC and the Roux brothers. Tony sold out and moved to Bali in 1996 to follow his other passion of scuba diving. He has numerous business ventures in Bali ranging from property design and development, diving live-aboard cruise ships, a travel agency, an export paper factory employing over a thousand staff, a fan import business and a spa products company. Inspired by Josh Harrison’s talent and vision; he has decided to revisit his original passion, this time in Indonesia, with Soul as the vehicle. PRESIDENT DIRECTOR Mr. Joshua Paul Harrison Born in Toronto, Josh started cooking at the age of 16 in some of Toronto’s best fine dining restaurants. Completing a comprehensive degree in kitchen management he relocated to Vancouver in 2000 to build and manage a catering company. He was then recruited to set up and run a new restaurant in which became a hotspot and lead to numerous television appearances for Josh. In 2003 he saw opportunity to expand his experience and moved to Melbourne working in numerous establishments before opening his own restaurant, The Maple Tree, in Victoria. Josh has numerous awards including 2010 overall golden plate winner, 2010 best customer service, 2010 best relaxed contemporary venue, 2010 runner up best chef, 2011 best chef ‘regional’, 2011 Best wine list, 2011 runner up best customer service, 2012 runner up best chef, 2013 Three “runner up” awards; best chef, customer service, wine list. Josh moved to Bali in January 2014 to consult for close friends who needed help establishing a café named ‘Shelter’ in Seminyak Bali. Josh is now the driver behind Soul and its expansion.

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - BOARD OF DIRECTORS MANAGING DIRECTOR Mr. Philip Mimbimi A tenured professional in hospitality worldwide. Formally trained chef he has traversed the world in multiple locations. With work assignments ranging from five star hotel groups to stand alone restaurants and multiple franchise chain outlets. Philip has lived in South East Asia for twenty years and in Indonesia for over fifteen years. He's operated numerous types of food and beverage businesses in Bali. Recently he has been highly integral over the last eight years in the expansion and development of varying brands with an international restaurant group based out of Jakarta. Phil was an essential factor in creating the food product and training for the opening of Shotgun Social. Employed as a consultant Philip has been the catalyst in developing a corporate structure, recruitment of key staff and implementation of systems. The demonstrated success of his involvement and impact has led the Board to offer Philip a directorship in the company. Soul will be utilizing his knowledge and experience to lead the company growth in expansion. He'll be overseeing the business and developing the company foundation, structure and systems in co-operation with The Board, our General Manager and management team. CORPORATE GENERAL MANAGER Pak Eka Noviantara Has been working in hospitality for over fifteen years. Working both domestically and internationally Eka achieved a very high level of management skills, knowledge, and experience. Measurable by his impact since recruitment with Soul Cafes in combination with his last position at FINNS as the corporate director of beverage, Eka has a no frills business approach with an exceptional eye for detail. He is focused on leading by example in order to maximize higher profit margins. Eka has also had tremendous success developing relationships with sponsors to create dynamic and profitable events that mutually benefit with increased company exposure. His success in pre-openings, system management, large events and driving a team to meet targets makes him an incredible addition to our team.

COMPANY PROFILE - SOUL IN A BOWL SOUL IN A BOWL The restaurant is located on Jalan Danau Tamblingan in Sanur, only a few minutes walk from the beach. The flagship restaurant of Soul Cafes group offers an urban style feel comparable to many great cafes worldwide. Open seven days a week, Soul in a Bowl is a place for everyone, any time of day, breakfast, lunch, and dinner. The restaurant is customer-focused, detail- orientated and the diverse menus are creative, continually evolving with a variety of daily specials. Soul in a Bowl represents excellence in the hospitality industry in Indonesia. Guests can expect casual, unpretentious, and relaxed experiences while being treated with sincere warmth. The Space The two-level modern style space casually reflects an urban tropical vibe. The interior has a somewhat calm natural popped up with tropical art and foliage. With a Bali touch and highlights of classic Indonesian elements, Soul in a Bowl is welcoming, colourful, organic, eclectic, and evolving. The downstairs al-fresco area with a living wall, air- conditioned main dining area, are comfortable banquette seating throughout, makes for a relaxed bistro-style experience. The upstairs bar and restaurant area are perfect for private groups, meetings, live music, and more with banquette seating, and a large area overlooking the buzz on the main street. Total capacity : Seated : 76 pax Standing : 130 pax

COMPANY PROFILE - SOUL IN A BOWL

COMPANY PROFILE - SOUL ON THE BEACH SOUL ON THE BEACH Located on the sand at Sindhu Beach in Sanur, Soul On The Beach makes a statement with its rustic beachside design featuring recycled teak wood, hand- painted tiles, comfortable lounge banquettes mixed with sea breezes and sand, topped off with stunning views of the East Bali coastline, mount Agung and Nusa Penida across the straight. Open seven days a week, Soul on the Beach caters to customers all day, for breakfast, lunch, and dinner. Soul on the Beach is a place for everyone, any time of day. The restaurant naturally lends itself to families, holiday travelers, large groups, special events, and beachgoers. The space has such a relaxing and comfortable ambiance, guests often stay on throughout until the sunset. The beach is safe for swimming and there are all numerous types of beach activities available close by. Soul on the Beach is customer-focused and detail-orientated. The diverse menus are creative, trendsetting, constantly evolving, and complemented by a variety of daily specials. Total capacity : Seated : 131 pax Standing : 450 pax

COMPANY PROFILE - SOUL ON THE BEACH

COMPANY PROFILE - SHOTGUN SOCIAL SSHHOOTTGGUUNN SSOOCCIIAALL Shotgun Social has quickly become a popular destination with people from all over Indonesia. The venue is a spacious 1400 m2 area with an open- air colonial-inspired designed building. Set within a garden atmosphere under the canopy of two mature Suar trees. The garden commons has a covered outdoor seating pergola area around the perimeter with a focus on a 'tree house' playground area for children. Our concept appeals to all socio- The Shotgun Social food menu has economic demographics with a family- been carefully created to appeal to friendly space for children to enjoy. every diner. The menu is designed While playing in a safe environment for all dietary requirements and as parents, family and friends can very popular with larger groups enjoy the experience Shotgun Social who like communal-style shared has to offer. Since opening in July dining. 2020 we have proudly created many fond memories for our guests. Our New York-inspired pizza menu has received rave reviews by media Shotgun Social has sixteen draught critics. With many other options beer taps offering craft beer from available we have created a menu around the world served fresh by the that suits a wide range of glass. Our team of mixologists is able individual tastes and profiles. to recreate numerous classic cocktail recipes. The bar also incorporates fresh innovative ideas using house- made infusions and ingredients sourced locally.

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - SHOTGUN SOCIAL

JDM COMPANY PROFILE // APRIL 2021 Shotgun Social EVENTS With its beautiful open-air, colonial-inspired building and sprawling lawn, Shotgun Social makes an ideal space for special occasions: from company gatherings, dinner parties, music festivals, fashion shows, kids activities, birthday blasts, bridal showers, anniversary celebrations, to romantic garden weddings. Total Capacity: : 234 pax Seated : 90 pax Restaurant and bar : 72 pax Grass area : 72 pax Pergola Standing : 1000 pax

EXPANSION STRATEGY SHOTGUN SOCIAL After resounding success and tremendous response, Soul Cafes aims to expand the Shotgun Social brand across Indonesia. Our target is to open Shotgun Social in three strategic locations nationwide within a three- year time frame. We have identified these locations and are building a target timeline to achieve having all three outlets open within a thirty-six-month period.

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Mr. Andrew David Shorten Gender : Male DOB : 3 February Birth Place : Mansfield Mr. Anthony Rhodes Gender : Male DOB : 2 November Birth Place : London Mrs. Bintang Lazuardi Izzati Gender :Female DOB : 9 September Birth Place : Jakarta

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Mr. Joshua Paul Harrison Gender : Male DOB : 2 May Birth Place : New York Canada Mrs. I Gusti Ayu Paloma Adiani Blanco Oka Gender : Female DOB : 31 May Birth Place : Denpasar Mr.I Gusti Ngurah Bibin Karmadi Gender : Male DOB : 30 October Birth Place : Badung

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Mr. I Komang Dwijanuriadi Gender : Male DOB : 2 Januari Birth Place : Denbantas Mr. I Wayan Teurus Gender : Male DOB : 31 December Birth Place : Nongan Mr. Nyoman Wirajaya SH Gender : Male DOB : 11 August Birth Place : Buleleng

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Mr. William David Irwin Gender : Male DOB : 27 October Birth Place : Arizona Mr. David Paul Lambrix Gender : Male DOB : 10 June Birth Place : America Mr. Gavin Charles Essex Gender : Male DOB : 14 May Birth Place : London

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Mr. Matthew Leigh Burrows Gender : Male DOB : 7 June Birth Place : Welwyn Garden City Mr. Nessy Sarinda Gender : Female DOB : 18 October Birth Place : Indragiri Mr. Drarg Mark Richards Gender : Male DOB : 2 March Birth Place : Sublaco

JDM COMPANY PROFILE // DESEMBER 2021 SHARE HOLDER PT. JIWA DIMANGKOK Ms. Erica Georgina Gender : Female DOB : 21 September Birth Place : Denpasar Ms. Isis Miriam Khalima Rhodes Gender : Female DOB : 9 August Birth Place : Denpasar Mrs. Filicya Cicilya Tuhuteru Gender : Female DOB : 24 December Birth Place : Samarinda

JDM COMPANY PROFILE // DESEMBER 2021 COMPANY PROFILE - HEAD OF DEPARTMENT HUMAN RESOURCE MANAGER Mr. Ade Satria Kusuma More than 13 years experience in Human Resources, and the last Company before he join with Soul Cafes are Taum Resort Bali CHIEF ACCOUNTING Mr. Pradana Sanggita More than 20 years experience in Finance, and the last Company before he join with Soul Cafes are Adiwana Suweta Ubud OPERATION MANAGER Mr. Satria Wibawa More than 9 years experience in F&B Bussineess, and the last Company before he join with Soul Cafes are Manarai Beach House, Nusa Dua Bali

JDM COMPANY PROFILE // DESEMBER 2021 COMPANY PROFILE - HEAD OF DEPARTMENT PR & MARCOM MANAGER Mrs. Marsinta Adi (Didi) More than 11 years experience in PR & Marketing including front liner, and the last Company before she join with Soul Cafes are Jannata Resort Ubud & The Acala Resort Lembongan CHIEF ENGINEERING Mr. Juli Sumitra More than 14 years experience in Engineering, and the last Company before he join with Soul Cafes are Anantara Seminyak Bali Resort & Spa BRANCH MANAGER Mr. Made Astawa More than 10 years experience in F&B Service, and the last Company before he join with Soul Cafes are Beach Cafes Sanur IT MANAGER Mr. I Gede Agus Wibawa, ST., MT More than 7 years experience in Information Technology Hospitality Industry, and the last Company before he join with Soul Cafes are Signature Hotel.

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - HEAD OF DEPARTMENT SERVICE MANAGER Mr. Endra Rusmawan More than 9 years experience in F&B Service, and the last Company before he join with Soul Cafes are Ossotel Legian BEVERAGE SPECIALIST Mr. Dewa Takesi More than 10 years experience in Beverage, and the last Company before he join with Soul Cafes are Hotel Indigo Bali, Seminyak Beach EXECUTIVE CHEF Mr. Wayan Darsana More than 15 years experience in Culinary, and the last Company before he join with Soul Cafes are Ibero Crucero, Ligabue, Global Cruise line

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - HEAD OF DEPARTMENT QUALITY CONTROL AND IMPROVEMENT ASSISTANT Mrs. Dita Ardriani More than 8 years experience in Learning & Development, and tshe last Company before he join with Soul Cafes are Ritz Calrton Bali ASSISTANT RESTAURANT MANAGER Mr. Gede Pratama More than 3 years experience in F&B Service , and the last Company before he join with Soul Cafes are Artotel Sanur Bali ASSISTANT RESTAURANT MANAGER Mrs. Anis Uttari More than 2 years experience in F&B Service, and the last Company before she join with Soul Cafes are Alaya Resort Ubud ASSISTANT CHIEF ACCOUNTING Mr. Fandy Banar More than 10 years experience in Finance, and the last Company before he join with Soul Cafes are Finns Beach Club

JDM COMPANY PROFILE // APRIL 2021 COMPANY PROFILE - HEAD OF DEPARTMENT HEAD CHEF Mr. Aris Sugianto More than 10 years experience in Culinary, and the last Company before he join with Soul Cafes are • CT99 Resto and Comedy Kopi Bali, Grandmas Hotel-Bali HEAD CHEF Mr. Dewa Indra More than 5 years experience in Culinary, and he start to develop career from Cook Helper in Soul Cafes group until now he promote to Head Chef position SOUS CHEF Mr. Adi Gunawan More than 2 years experience in Culinary, and the last Company before he join with Soul Cafes are Grastronomia Restaurant SOUS CHEF Mr. Ngurah Kade More than 10 years experience in Culinary, and the last Company before he join with Soul Cafes are Royal Garden Villa

VISION & MISSION VISION Soul Cafes is the leader in food and beverage experiences with a commitment to deliver community development and ethical sustainability MISSION 1.The Soul Cafes Group strives passionately to deliver exemplary guest experiences 2.Our brands engage with quality products that are valuable, memorable, practical and life style oriented 3.Soul Cafes make a statement in every neighborhood venue and destination 4.We build people through culture, talent and life skill development 5.We are continuously supportive of our community, through relationship that are ethically focused and responsible

SOUL CAFES SERVICE EXCELLENCE S - SOUL DRIVEN SERVICE Service is given with genuine smile in full heart, warm feeling and friendly. As if you have a sun in your heart. Serve and treat guests the same and with caring sensitive, no differentiation of background O - ORGANISED, OBSERVATION AND ANTICIPATION, ATTENTIVE, AGILE ORGANISED - TERENCANA Have work attitude with planning and order OBSERVATION - PEMANTAUAN Observing leads to understand situation ANTICIPATION - ANTISIPASI Before guests request more, identifiy and find out their need and possible demand ATTENTIVE - PENUH PERHATIAN Giving attentiveness, wins trust and returning guests AGILE - TANGKAS Work with agility is working effectively U - UNITY AND TEAM WORK Working in a team, is working with many background of individuals and culture. Understanding and tolerance needed L - LIBERTY IN DIVERSITY (EXPRESS YOUR PERSONALITY Being yourself and express your personality creates own character, completing the part of the diversity in the team Be self knowledge and wise with open mind

COMPANY PROFILE - CRISIS MANAGEMENT PLAN WHAT IS CRISIS? The Crisis Management Plan is designed to provide a framework for the management of a major security incident at Soul Cafes. The plan defines the roles necessary for the management of a crisis. It gives guidelines for mobilising a crisis management team and for the practical management of a crisis. CONTENTS 1.What is a Crisis? A crisis would be a major incident that threatens life and/or Soul Cafes operations, reputation or assets. It is something outside the control of an organization whose management would consume and divert significant time and resources. A crisis may result from a singular event or be comprised of a series of cascading or concurrent events. N.B The types of threats that, if eventuating, could constitute a crisis for Soul Cafes are analysed and planned for via mitigation and response strategies in the threat management procedures section (CMP). 2. Crisis Management Team The Soul Cafes crisis management teams organize response to a crisis through the implementation of this plan

COMPANY PROFILE - CRISIS MANAGEMENT PLAN WHAT IS CRISIS? The Crisis Management Plan is designed to provide a framework for the management of a major security incident at Soul Cafes. The plan defines the roles necessary for the management of a crisis. It gives guidelines for mobilising a crisis management team and for the practical management of a crisis. CONTENTS 1.What is a Crisis? A crisis would be a major incident that threatens life and/or Soul Cafes operations, reputation or assets. It is something outside the control of an organization whose management would consume and divert significant time and resources. A crisis may result from a singular event or be comprised of a series of cascading or concurrent events. N.B The types of threats that, if eventuating, could constitute a crisis for Soul Cafes are analysed and planned for via mitigation and response strategies in the threat management procedures section (CMP). 2. Crisis Management Team The Soul Cafes crisis management teams organize response to a crisis through the implementation of this plan

COMPANY PROFILE - CRISIS MANAGEMENT PLAN CMP Team: The team managing the response from Soul Cafes. The CMP team is independent from the management to analyzed of the incident, reflect and define the strategic direction of a crisis response. The CMP team deals with broader organizational issues arising as a result of the crisis such as risk, reputation and resourcing, but in the end must be trough approval from TOP Management (Executive Committee) Lines of Communication The Crisis Management Team (CMP) will be make analyzed regarding the category of Crisis, if any response need immediately action the CMP team can be do the action taking. But if the impact will be take a long impact, CMP team must be coordinate with TOP Management (Executive Committee). Roles, responsibilities and lines of communication of all members of the crisis management teams are detailed in form….

COMPANY PROFILE - CRISIS MANAGEMENT PLAN 3. Crisis Management Criteria A crisis situation can be declared by a primary member of the Crisis Management Team. The criteria for declaring a crisis can include (but are not limited to): An incident resulting in the death or serious injury of a Soul Cafes staff member and also major incident that threatens life and/or Soul Cafes operations, reputation or assets : Serious injury to both staff and guests Property damage due to accidents, natural disaster or riots Bad image due to posting in the media There's a terror going on Losses caused by staff either intentional or unintentional The situation caused by the pandemic

COMPANY PROFILE - EMPLOYEE BENEFIT MATRIX

CHAPTER IX WORK CONDUCTS AND DISCIPLINES ARTICLE 43 GENERAL ILLUSTRATION 1. In general the formulation of this House Rules with objective to refrain any action in which contradicted with the employment requirement between company and employee and to build a healthy working condition. 2. When employee breached or commited an act against the rules formulated in the House Rules, hence the company is allowed to give a disciplinary action to the employee by administer the warning, whether verbal or written. ARTICLE 44 CONDUCTS 1. All employees are obliged to follow the following conducts : 2. Respectful and corteous to guests, fellow employees, superiors, and subordinates. 3. Use polite language and expressions to guests, fellow employees, superiors or subordinates. 4. Do not blame, argue or lose patience toward guests or fellow employee. 5. Employees are to talk clearly using a good language. 6. Employee are to abide by the hygiene and grooming standards as stipulated by the Company. 7. Employees are not allowed to receive friend, brother/sister or acquaintance as guest while on duty or eithin the premises for personal purposes. 8. Employee are not allowed to hang around the premises after duty hours or during off duties. 9. Employees are not permitted to use guest facilities. 10. Employee must surrender their package or bag or any thing taken in or out of the premises. 11. Employees are not allowed to smoke cigarette while on duty, or in a place which is not assigned for smoking area. 12. Empoyees are not allowed to fight, gamble, or under influence of alcoholic drinks, or consume narcotics or restricted drugs while on duty. 13. Employee are not allowed to work with or for other company when she/he is still employee of this Company (PT. Jiwa Dimangkok Bali). 14.Employees are not allowed to eat food or candies or chew gums while on duty. 15. Employee shall always keep the confidentiality of the Company and shall not disclose it, including even to the family members. 16.Employees are not allowed to running around, making noices, shouting, or laughing loudly. 17. Employee are not allowed to take out of the premises the equipment or Company belongings, unless has been approved by the superior, witnessed and recorded by the security officer in charge.

18. Employees are not allowed to change the work schedule by themselves, without approval in advance by the superior. 19. Employee are not allowed to personally keep any things found in the premises. With or without intention of personally possessing them, any thing found in the Company premises must be surrendered to the lost and found at Housekeeping Department. 20. Employees are not allowed to be lazy, lying down or sleep while on duty. 21. Employees are not allowed to deface with graffiti or to remove announcement or flyers or memo displayed on the notice board. 22. Employee are not allowed to collect funds or donation for whatsoever purposes unless approved by the Manager of the Company. 23. Employees are to be responsible either collectively or individually to keep the totality or the safety of the Company’s belongings, either if they are entrusted to the individual employee or not. 24. Employee are not allowed to abuse their position or authorities or the Company’s money for personal gains. 25. Employee are restricted from bringing into the Company premisses fire guns, explosive materials or any other dangerous items. 26. Employee are not allowed to incite, provoke, or slander fellow employees, superior, or subordinates or guests which may or may not create disturbance in the Company premises or in the work environment of the Company. 27. Employee shall be obliged to follow any kind training as planned 28. Employee are not allowed to put, circulate, show, with an intention of infuencing other people, or to wear certain political party attribute or to bring in a political mission or do a practical politics in the Company premises. ARTICLE 45 PROCEDURE OF DISCIPINARY MEASURE 1.Any violation of company regulations made by the employee will be treated and followed-up with the best and fair. 2.To determine the level of seriousness of the breach, a proper investigation must be conducted or the breach should be proven, and the employee is given a chance to explain about the problems and defend her/him self as necessary. 3.The purpose of the provision of disciplinary action is to improve the attitude, appearance, behavior, discipline or performance of an employee. 4. The violate bundle or disciplinary measure that has been given to the employee should be keep properly by Department Head and Human Resources Department as an employee file and administratif prooved. 5.Verbal (but administrated) warning can be executed directly by the employee’s immediate superior and Human Resource 6.The First and Second warning should be done in consultation and together with the respective Department Head and Human Resource. 7.The Third / Last Warning, Suspension and Termination must be done together with HR Department and approved by General Manager

ARTICLE 46 TYPES OF DICIPLINARY ACTION 1. Verbal Warning : Verbally accost authorized by the employer if the violations were administrated for the first tim. Employer willprovide superior guidance to explain clearly the couse of given warning. Given an oral reprimand should be recorded and stored in the archives of the relevant employees. These records must include narrative offense, a reprimand is given, the improvement of expected behavior, and signed by the employee. Oral reprimand valid for a period of 3 months. 2. Reprimand Letter. Is issued when the same minor violation is repeatedly done or offences which is considered serious and committed for the first time. TheReprimand Letter is issued by the respective Department Head and known by Human Resource. The Reprimand Letter is issued in three phases: 1. First Reprimand Letter 2. Second Reprimand Letter 3. Third/Last Reprimand Letter Every reprimand letter is valid for 6 (six) months, it means after a reprimand letter has been issued and exceeded six months without any issuance of other reprimand letter or functional sanction, therefor the mentioned reprimand letter is no longer effective. Employee on First Reprimand Letter who commits another disciplinary action will be issued Second Reprimand Letter and so on up to the Third reprimand Letter. The Third/LastReprimand Letter is issued to employee committing a Major Offence. Should another offence is committed during the period, the consideration for termination is to be considered. Employeescommitted Grave Offence will be terminated in accordance to the prevailing laws and regulations. h)The issuance of reprimand letter does not necessarily follow what is stated in point ‘c’ above. For Critical violation the Company has autority to directly issue the Third / Last Reprimand Letter. 3. Meanwhile Termination / Suspension: Employeescommitting grave offence and being considered for termination but the Company needs to further investigate before making a final termination decision, can be suspended from all of his / her duties and responsibilities. During the period of temporary employment termination / suspension of employees assigned to be released from all duties and positions in the Company and will continue to receive wages and other rights as usual until a decision is received from the institutions of industrial relations dispute resolution that is fixed. 4. Employment Termination A misconduct committed after the issuance of 3 Reprimand Letters will cause in employment termination of which the compensation will be considered and processed in line with the prevailing Manpower Regulation. Employment termination without severance pay is permitted in the event of the following misconducts: 1. Fraud, theft or embezzlement of company’s, guest’s, or other employee’s belongings and/or money. 2. Forgery, falsification of records, supplying false or misleading information that will result in a loss to the company or the country. 3. Drunk,drinking alcoholic beverage, use or under the influence of illegal drugs or drug paraphernalia, alcohol, inhalants, controlled substances as defined by the existing government law, in the company’s premises or any other areas designated by the Company. 4. Immoralor indecent conduct, sexual harrasment to peers or guest, or gambling in any form in the company’s premises. 5. Abuse or physical or mental intimidation, using vulgarity or threats of any kinds against the owner, management’s member, fellow employees or their family. 6. Persuadethe company or fellow employees or guest to commit acts against the regulation or the social norms in accordance with the existing law. 7. Deliberately defacing, adversing or endangering company’s property or through neglecting acts which eventually results in the Company’s loss. 8. Disloyaltyor breaches of confidentiality unless it is on the demand by the state authority. 9. Any other acts at the work place thatmay be resulting in imprisonment charges.

THANK YOU SOUL CAFES PT. JIWA DI MANGKOK BALI