Business Plans

Question: Evaluate Job Descriptions and Workplace Business Goals, Business Plans, Procedures and Policies. Answer: Job description of Sous Chef is based upon looking after the customers by taking a friendly and informed approach. The kitchen department has to be managed and controlled as per the procedures and policies. The responsibilities as executive chef are: 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 salesIn reviewing the business plan of Citiclub hotel it can be stated that the hotel works on the platform being a three star hotel. The bus iness 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 wit h 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 ea rned 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 focuse d 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. Measuring Performance in Relation to Work Goals by Developing KPIs KPI is an outcome of the performance that measures progress towards an outcome by incorporating strategies by identifying the gap between targeted and actual performance. This in turns helps in generating efficiency in work by being effective in nature (Hirsh Kise, 2006). 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:à ¯Ã‚ Ã‚ ¶ Food cost against food sales by determining the menu. In this the food elements like sauces, raw materials, cheese etc. are used as per requirementà ¯Ã‚ Ã‚ ¶ Seating space attracts customers for having the food with cooking and seating time has to be analysedà ¯Ã‚ Ã‚ ¶ The number of people working in kitchen has to be measured for providing supply of food by making staffs work in shifts à ¯Ã‚ Ã‚ ¶ 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 situation s 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. Evaluate Strengths and Weakness in Work Plans The strengths and weakness as Souf chef are: The personal traits as Souf chef is lacking in some skills that has to be improved by working on time managing. The time for each food item and its allocation can be made effective by prioritising the job and moving in a systematic order. Similarly being chef problems may erupt anytime so handling them calmly by going in-depth and then finding solutions for solving it. For this the problems has to be analysed in parts and attending sessions for developing SAP knowledge for effective serving process. I need to attend training sessions or workshops for getting more knowledge for able to work on the stock requirements. Discuss Two Work Goals with Range of Activities and How the Process is prioritised with Competing Demands for Achieving ItThe 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. The plans were developed for making a new progress in future by developing the business by conducting external and internal environment. Secondly the focus is on customers, products and market of Citiclub. The objective set is to make the customer satisfy by achieving the priority and the individual accountable by setting the budgets. At the last the process needs to be reviewed and monitored by the concerned authority. Another is time need to be managed effectively as dividing the tasks is saving energy that can be used for other task. As a Souf chef I have to establish a balance between my priority and professional work for managing it by enriching the effectiveness. Explain a. Establish Positive Role Model in Organization and Work Planning with ExamplesAs a Souf chef in planning work I have served as a positive role model to my colleagues, supervisors, managers etc. When working in a team by catering for customer need I guide them by showing how to perform the work with effectiveness. This includes engaging with the customer by interacting and generating their preferences for the food served to them. The people in a team have to be leaded to the right direction by aiming for profits by allocating work to individuals as per their specialist area. For example in work plan 1 the profit was enhanced to 8% from the kitchen department by instilling the employee for maintaining hygiene and cleanliness while preparing food. This means the raw materials used for different sections of day have to be categorized and kept as required for food preparation. Discuss Maintaining Health, Work-Life Balance and Managing Stress In an organization work-life balance can be established by maintaining balance between personal and professional life (Sorge, 2002). The flexible work arrangements in Citiclub hotel are: Working in shifts Sharing work Providing children services Flexible working hours The above provides the focus on health as the staffs are not working then the desired time that is keeping them healthy. The organization provides with mediation classes to cope with the stress that is build on the workstation. Yoga and physical activity has to be incorporated by the individual for being fit and active that would not attract any kind of illness. The employees are being aligned with the professional goals by working as per the employee needs by understanding them and providing them with leaves or perks as per the performance (Schermerhorn, 2005). Being a staff working in kitchen there is a risk of fire so providing insurance services and gifts for making the part of tar workplace. 1. Assessment of perso nal 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 act ion 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 practicesTherefore 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 professiona l in the organization (Ferguson, 2007). The annual reviews that are routinely conducted offers supervisors feedback that entails receiving the feedback from single source like the supervisor or the manager. While they are important they give feedback only for the professional development like review of the standard job focuses purely on success level or the failure in the job scenario and not more.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 fro m 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 educatio n 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. QuestionnaireBoss: Asked regarding communication skills with question like1. 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 . Colleagues: regarding team work 1. Are there any areas in teamwork that will help me and them in job performance?Feedback: Here the feedback received was that we together could work in job knowledge areas like information technology skills that can help in job performance with internet help in learning different recipes on continuous basis for customers (Ambrose, 2007). These are the questions that asked to the boss and the colleagues those familiar with the work environment with 360 review to understand improvement areas along with the feedback received that can be broken into action plans for career development in the end.The questionnaire above provides evidence between two people by valuing their identity by generating feedback. The above questions are analyzed by implementing it effectively in the career that will help in growth. Professional development plan The professional development plan clearly helps document goals, the required competency and the skills development, and the objectives that are required to accomplish for supporting the continuous improvements that helps in the career progression or development. This plan here is prepared closely working with the boss and the colleagues in order to identify the required knowledge and the skills and the gaps that requires attention with the help of the training or any methods that are required both for business needs of the organizations and the individual here (Gutz, Wasserman, Spier, 2009).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 d evelopment 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 StylesThe 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 inclu ded 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 References Ambrose, R. (2007). Personal Narratives and Professional Development. Childhood Education, 75(6), 274-276. https://dx.doi.org/10.1080/00094056.1993.10520955Ashton, K. (2015). New Registered Nurses Personal Responses to Professional Practice. Journal For Nurses In Professional Development, 31(1), 9-14. https://dx.doi.org/10.1097/nnd.0000000000000142Baum, T. (2011). Hospitality management. Los Angeles: Sage.Bolton, G. (2011). 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