• The customer has to be served effectively through customer service by taking feedbacks and reviewing upon it
• To be aware of budgets and financial targets that involves stock levels, departmental and gross profits
• Assist in purchasing department by implementing SAP effectively
• Maintaining stock levels in line with Food Safety requirements
• The cost menus have to be developed as per requirement
• To help in promotional opportunities by meeting the departmental sales that involves implementation, planning and review of food preparations
• The teams in all departments have to be focused for achieving the sales
In reviewing the business plan of Citiclub hotel it can be stated that the hotel works on the platform being a three star hotel. The business goal is to satisfy the customers by enjoying the pleasant stay by socializing (Brown, 2005). The hotel focus on the concept of eating and staying comfortable as the plan was to establish the hotel from where the customers can have access to hotel. The organization is just 25 minutes away from the main Melbourne as the area is situated with shopping, business activities, leisure etc. The procedures and policies are to serve the guests with a pleasant stay in 71 rooms by serving them effective foods (Cqmelbourne, 2016). The hotel serves its guests with different menus on the customer platter by even booking early. The hotel wants to expand its expansion in terms of food and accommodation.
Similarly, while working in team as a Souf Chef it motivates and leads people by promoting employee morale that instills high level of commitment. The junior chefs are taught how to make the use of dangerous equipments. The new people recruited have to be assisted in team by working in line with recruitment policy of company. The colleagues who are working in the kitchen have to be counsel and coached for improving the performance. As a Souf chef it is important to maintain hygiene and cleanliness in work stations so that the juniors and newly recruit adopt the same habit. At the same time it is seen that customers are also served as per their needs by keeping in mind the to serve food in an attractive manner (Baum, 2011). The Citiclub hotel focus is to serve the customers with different menu as per the season and the staffs have to align their goals by making foods that taste best.
2. Basis of Job Description by Setting Goals for Team and Individual
As a Souf Chef the goals set by me are discussed below:
• To enhance profit achieved through kitchen department by 8%
• To increase customer satisfaction by 12%
• To focus on quality of food by enriching it more and providing the customers with effective service in lower price
• To contribute 10% of the sales and revenue in total earned profit from the kitchen department
• To improve the interpersonal skills
• To work with dedication
• To train the junior chefs for improving their performance to minimum of 13%
A goal is set for determining the future state of a workplace that is the blueprint of the action taking place. The goals are set in organization for motivating, inspiring, providing direction and guidance with facilitating planning. These goals form the basis of organization by aiding in decision making. The goals set help the individual to enrich his performance by challenging oneself to achieve it by being persistent. The goals set in Citiclub hotel will help in helping the kitchen staffs to serve customers better in approach. This helps in working as per budgets by operating in line with other colleagues by engaging the people to work effectively. A business goals act as direction for accomplishing it by setting both short and long term goals (Brown, 2005). This is done in accordance with customer focused approach, fostering engagement with other staffs and reducing errors.
On the other hand, when goals are achieved they provide a sense of accomplishment as it helps in building the personal and professional competency. From the team perspective the goals help in working together that foster communication by generating multiple ideas through brainstorming sessions. The team will establish ideas that are varied in number as on the personal front being a Souf chef I have to work on the menu planning by incorporating it. I also need to work on developing my interpersonal skills with my team members so that I can communicate well. The communication has to be positive and honest that develops me as an individual in future course of action. With this I need to work dedicatedly on preparations of food that will make be a perfect individual in cooking as that will be a personal achievement. The goal setting happening in team helps the person to gain confidence as he is developing a team for enhancing operations. The goals set will help me in setting my target for the future by implementing the changes taking place. The goals set are based upon personal values and beliefs of an individual by setting it from the perspective of organization (Holliday, 2005). The goal setting in team is directly related with performance as goals motivate rather than frustrate employee. The goals made have to be consistent by being committed and dedicated to it. As a Souf chef the strategies have to be developed by participating in continuous training programs.
a. Using KPIs for Measuring Performance
As a Souf Chef in Citiclub hotel the main focus is on customer satisfaction by making them happy by serving quality food. So, it is important to retain them by taking their feedback from making significant changes. KPIs used for measuring performance are:
ï¶ Food cost against food sales by determining the menu. In this the food elements like sauces, raw materials, cheese etc. are used as per requirement
ï¶ Seating space attracts customers for having the food with cooking and seating time has to be analysed
ï¶ The number of people working in kitchen has to be measured for providing supply of food by making staffs work in shifts
ï¶ The items ordered have to be basket as what should be served in breakfast, lunch and dinner by following a pattern. This has to predict profit margin after selling it to customers
b. Consistency in Performance in Time of Contingencies
In every organization contingences and situations can arise so the employee needs to have a backup plan for serving the guests in an effective manner. Being a Souf chef in Citiclub hotel I was assigned the task to cater a group of 100 people by having different delicacies on menu. The task is to allocate job responsibilities to different individuals for looking after the menu, fetching raw materials, estimating the number of people requited to complete it etc. The staffs were performing well by addressing to each detail but, as the clients arrived 3 of the team members got sick and they were unable to work. Contingency plan refers to keeping additional trained staffs in similar line for performing the work in case chosen individual is unable to work due to other reasons. In this case I have some extra chefs who could cook food in similar fashion for filling the gap.
Discuss Two Work Goals with Range of Activities and How the Process is prioritised with Competing Demands for Achieving It
The two work goals chosen from the list of five goals are increasing profit through kitchen department by 8% in totality and satisfying customer by 12%. The goals were prioritized on the basis of work as earning profit is important to survive in the marketplace. It helps the business to work beyond breakeven point that is working to success. Another important element here is preparing food for the customer as per their taste and preferences. In 21st century customer is the king and fulfilling his demands is the priority of each business. The various activities undertaken for the first approach is contributing profit to 8% from kitchen that incorporates maintaining the hygiene and quality of food, keeping cleanliness while making preparation for food, managing the staffs like chefs, porters, stewards etc. so that they work in accordance of the allocated tasks. The kitchen has to be managed by preparing food as per the set menu by fetching raw materials fresh and active.
Secondly, in order to satisfy the customers it is important to train the workers in taking order by reaching the customers. When the customers will place orders for food the staffs should be trained in placing it to the kitchen for effective service delivery. In other way the Citiclub hotel provides accommodation to its guests by offering pleasant stay. In some hotels customers are only offered accommodation but, not food or may only breakfast. In Citiclub food is also offered that means the customer can opt for dine in option as well. This enhances the brand value of the organization as guests who are availing accommodation are consuming the food too. Different individual has different demands so providing variety in menu like food and grazing platters. With this bar is also attached to it where drinks are also offered to its customers.
The competing demands as Souf chef can be processed with the help of delegating people at the right place and at the right time. In a team the members should have harmony between by undertaking challenges and perform work as per order. This is in link to providing direction to employee for fulfilling the demands (Jagels et al., 2004). The goals are managed by working and monitoring the success as per time and generating a report. The staffs need to be competent for being able to serve the items by focusing on goals with the decision of kitchen manager. The energy needs to be equal with time by managing the priority by delegating the team. The profit has to be increased so, sales have to be increased by providing service to more and more customers. Hence, more and customers will be attracted towards the service by providing training to the staffs for serving customer with effective food. As a Souf chef I have to report the changes and improvement taking place.
1. Assessment of personal knowledge, skills against professional competencies required as chef manager in hotels
Doing the self-assessment is healthy fundamentally. Therefore, we need to realize the fact that the persons with whom we come onto contact continuously assess us like boss, colleagues, customers etc. Hence it is important that we to ascertain ourselves with taking feedback and work on those areas for improvement to attain the career objectives by development of action plans that help us to implement those and thereby fulfill objectives (Kruckeberg, Amann, & Green, 2011).
For making any assessment, standard of comparison is necessary as without comparison standards the only thing what happens is assessing our opinion about ourselves. Therefore, this will provide two consequences that first, we are doing great job and do not need and development and second, we are not performing and need improvement in areas and are doing worse in the job. Therefore, there must be some standards based on which we can measure. This improves upon to meet the objectives and therefore, feedback is necessary from individuals who might provide us insights and help in improving (Bolton, 2011).
Ideally, we use the standards that must be specific to business enterprise and the job role for evaluation. While most of jobs have the similarities across industry and organizations lines, here each company got own of the internal procedures, the policies and the systems. These might affect the competency rating that person undertakes.
The three competency types of standards are:
As a sous manager working in the hotel industry with the food department will look at those competencies that are required within the company and the job role and improve on those areas to attain career objectives. The competencies standards must be job description part that existing for any particular position within the company. As individual is rated based on the standards, hence these are very important to know and take proper action in improving. Also being a sous manager and having growth aspirations within the organization or the industry, we must know the standards or competencies that are required at the next higher position so that we work and improve the competencies and qualify for the promotion to that position (Brown & Shukraft, 2010).
Therefore based on the above facts we need to realize that the personal knowledge and skills that are required as the sous chef are very important. This assessment with the help of strengths, weaknesses, threats and the opportunities particularly in the areas of personal knowledge and the various skills required that might be helping based on my opinion and the feedback taken from the people those as discussed have come across as part of the job and industry.
Personal knowledge and skills: these are few of the skills, the knowledge that are required and assessed based on standards, and feedbacks as sous chef and in charge of cooking thus summarized below:
• Demonstrated kitchen operations knowledge
• Qualified supervisor for the food safety
• Organization and the management ability proven
• Advanced skills in written and verbal communication
• Team based orientation
• Ability working with bare minimal supervision
• Experience of improved working practices
• Basic Knowledge of the performance management practices
Therefore based on the above parameters have assessed the knowledge and the skills and the feedback provided by the individuals like boss and the colleagues comparing with the standards (Powers, 2015).
2. Assessment from People familiar with work (Boss and colleague)
Therefore, to assess the professional competency I have used 360 review and met my boss and the colleagues to take the feedback regarding the improvement that are required in the areas to develop myself and grow in the career that will help me meet my objective.
These meetings and the areas regarding improvement provided me with action plans required to develop myself and grow as a professional in the organization (Ferguson, 2007).
These 360 reviews designed not only to provide performance review but also in developing the business and the interpersonal skills. Specifically they focus on feedback based on three of the key pieces like below:
The manager and colleagues were responsible for rating the work on different aspects like food quality, quantity, service, communication etc. The food has to be good with that managing the staffs is the biggest responsibility. The manager provides emphasis on the blind spots by working on it affectively by developing the skills for being souf chef.
This is tool for professional feedback designed towards helping anyone from the CEO to the clerk in order to develop along with honing the professional skills. Therefore if standard review is regarding the job performance the 360 review provides feedback of the individual that makes it powerful and also personal (Horak, 2009)
The 360 review provides combined perspective here of boss and colleagues regarding teamwork, the communication, the leadership potential, and the management skills. The reviewers here asked for commenting and rating my professional skills and impact on team. The goal here is to get their feedback that will help improve and focus on the career development in long term. The combined perspective will help creating different perspectives balance instead of only boss viewpoint and develop clear idea regarding the behavior, impact and the skills. This improved perspective not only valuable but good 360 review therefore also combines personal and the professional goals feedback to create action plans towards self development and the education needed(Boyes, 2004).
Therefore, taking this review and the feedback from the boss and the colleagues regarding the work performance based on the following questions.
Questionnaire
Boss: Asked regarding communication skills with question like
1. Is there need to develop communication skills for the career progress?
Feedback: Though the communication skills are good enough it must further be enhanced with good training pertain learning foreign languages like French, as that will help in dealing with customers with foreign origin.
2. Are the areas in management skills and knowledge good enough to progress in career?
Feedback: As per the feedback though are managing the staff and the colleagues these are helpful particularly to deal with clients and a formal management training regarding the practices followed in the industry with the changing industry scenario and changes in management practices is helpful .
The plan for professional development has been made keeping the development opportunities like training within the timeframe or the period of one to five years. The new skills that required to achieved in order to maintain the competitive edge. This along with and the participation that is planned with respect to the networks or the professional associations in order to enhance the professional development and keeping in mind the time or the period in which to achieve the said development opportunities, the new skills and the network participation.
Learning Styles
The learning strategies or the styles can be describes in various ways while literature consists variations in learning styles being so many such similarities. The aim is to stimulate the thinking process based on the different styles of learning that is not meant that these are the only better methods for the learning. The examples of such learning styles are the visual, the auditory and the kinesthetic styles of the learning that are important to be understood that has an impact on the learning capability and hence the usage of these three styles depending on the various parameters (Grace, 2010).
This also analyses the feedback and applies the same in the professional development plan with the process that undertaken in order to identify, evaluate and select the opportunities for the development that is thus included in the plan with learning methods or the styles and their implementation in the planning system. Further explaining on the knowledge and skills that will help work performance with working relationship and that improves work role and the organizations policies and objectives.
Professional development opportunities/training
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