0000014355 prasidhagiri Sitxhrm 004 Assessment 2 -Project PDF

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Summary

Assessment Tasks and InstructionsStudent Name Prasidha GiriStudent Number 0000014355Course and Code SITUnit(s) of Competency and Code(s) SITXHRM004 Recruit, select and induct stafStream/Cluster Comm cookTrainer/Assessor HarvinderAssessment for this Unit of Competency/Cluster DetailsAssessment 1 Theo...

Description

Assessment Tasks and Instructions Student Name Student Number

Prasidha Giri 0000014355

Course and Code Unit(s) of Competency and Code(s) Stream/Cluster

SIT30816

Trainer/Assessor

Harvinder

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Theory Test

Assessment 2 Assessment 3

Project Observations

SITXHRM004 Recruit, select and induct staf Comm cook

Assessment conducted in this instance: Assessment 1

2

3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No

No further information required

Yes

Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Date

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Assessment Guidelines What will be assessed

Date

27/07/2021

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 



administer the recruitment, selection and induction process for each of the following recruitment needs at least once: o casual, contract or temporary o

full time or part-time permanent

o

volunteer

develop selection criteria for each of the above recruitment needs

Place/Location where assessment will be conducted SSH to complete

Resource Requirements Refer to the Assessment conditions attached to the Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. For Part A and B of this assessment, a full set of organisational policies and procedures relevant to all HR aspects, including WHS and induction must be made available. For Part A sufficient staff must be available to cover the requirements to plan for and establish an interview panel and associated preparation requirements for the interviews to be conducted in assessment 3. Instructions for assessment including WHS requirements The assessment tasks for this project consist of 2 Parts, Part A and Part B. Part A requires you to plan the recruitment and selection processes for 4 diferent positions in preparation for the final assessment 3, the interview of applicants for the advertised job roles. Part B requires you to develop an induction program for the advertised positions in Part A. This program needs to include all relevant information for each job role as well as a time schedule and programmed activities to conduct the induction with staf.

Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: This assessment:

Date:

First Attempt

2nd Attempt

3nd Attempt

Extension

27/ 07 /2021

– Date:

/

/

RESULT OF ASSESSMENT

Part A Part B

Satisfactory Satisfactory

Not Yet Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s):

Date:    /    /     

Student Signature

Date:

27 / 07 / 2021

Assessment 2 Your task: PART A – Planning the recruitment and selection process Following a restructure of the Food and Beverage services provided by the Ocean Breeze Hotel, an audit has identified that there is a shortage of staf to deliver the quality of service expected from an operation at this level. As a result, in your position as the Human Resources Manager, you are required to recruit, select and induct staf for three additional new food and beverage positions, and a volunteer to support events and seminar. The recruitment needs to include consultation with relevant colleagues like the Food and Beverage Manager, the Head Chef, the Events manager and the Hotel Manager. You have already obtained approval for recruitment as per your organisational recruitment policies from the head office in relation to these positions. The 4 positions are as follows: a. b. c. d.

Chef de Partie Room Service Kitchen, 11.00pm – 7.30am night shift (full-time position) Room Service Attendant, breakfast shift (casual position 2 days per weekend) Restaurant Manager, breakfast shift (part-time position 20 hours per week) Volunteer, event and seminar support (Thursday and Friday 10 hours per week)

In order to get recruitment processes organised you are required to develop the following documentation and processes: 1. Establish the job descriptions for each position based on feedback from colleagues in each department, and develop a set of selection criteria for each position which must include expected levels of experience and the customer service attitude required to work at Ocean Breeze. To assist you in creating job descriptions you may use the following links as a reference for positions a-c : http://www.thejobilove.com.au/category.php?id=15 and for position d: http://www.thejobilove.com.au/category.php?id=14 A. Chef de Partie Room Service Kitchen Chef de Partie / CDP Reports to: Sous Chef / Executive Chef A Chef De Partie (CDP) is responsible for assisting the Head and Sous Chef in a busy hotel kitchen by regularly producing high-quality meals, handling purchase orders, and ensuring that products arriving without authority are not received. 1. Duties and responsibilities:  To fulfil everyday activities, follows the instructions and recommendations of immediate superiors.

Capable of estimating daily production demands and inspecting raw and cooked food products for quality to ensure standards are met.  Takes care of daily meal preparation and chores assigned by superiors to meet the Restaurant's standard and quality.  Daily responsibilities are coordinated with the Sous Chef.  At all times, ensure that the cuisine is of the highest quality in terms of production, preparation, and presentation.  Knowledge of all standard food preparation, receiving, storage, and sanitary processes and policies.  Complete understanding of all menu items, their recipes, production procedures, and presentation standards. 2. Requirements:  A strong level of spoken and written English is required.  Flexible working hours are dependent to the needs of the business.  Capable of working under pressure.  Excellent culinary catering talent. 3.Education:  Certificate III & IV in commercial cookery 4. Experience: At least three years of cooking experience at a well-established restaurant or full-service hotel, as well as one year in a supervisory capacity. 

B. Room Service Attendant Position Title: Room Service Waiter / In Room Dining (IRD) Server Reports To: Room Service Captain / IRD Captain Position Summary: As a Room Service Waiter, you will be responsible for preparing orders, setting trays, and delivering goods to guest rooms in an attentive and efficient way, as well as providing top quality service in accordance with the Hotel's standard operating procedure. In addition, maintains cleanliness at work and in guest areas by removing, collecting, and returning food and beverage items to correct locations. Guests will also be served food and beverages. 1.Duties and Responsibilities:  Executes the department's opening and closing procedures.  All food and beverage orders are accurately recorded, pre-checked, and picked up.  Tables and trays should be set according to the type of cuisine requested and the hotel's service requirements.  In charge of cleaning and removing trolleys/trays from guest rooms and the corridor.  correct check to the guest and finish the payment procedure.  To be able to promptly monitor visitor comments and forwards them to your superior, as well as to be proactive in issue solutions wherever feasible.  Serves food and beverages to visitors in a timely and polite way in accordance with the usual order of service.  To be well-versed on food and beverage items and their specifications, menu prices, recipes, and service style, among other things.

2.Education:  Holder of a Hotel Management diploma or a comparable certification.  Computer knowledge  knowledge of POS - Point of sale system 3.Experience: Having a experience of waiter or waitress would be essential for this position. C. Restaurant Manager Job Title: Restaurant Manager / Assistant Restaurant Manager REPORTS TO: Food and Beverage Manager / General Manager. SUMMARY OF THE POSITION: Manages daily restaurant operations and aids with menu planning; maintains cleanliness standards; and supports servers and hosts on the floor during busy meal hours. Strives to increase visitor and staf happiness while also maximising financial performance in areas of responsibility. 1.Duties and Responsibilities:  Consult with the chef or soul chef about menu development.  Coaches the crew on how to go above and beyond the expectations of the guests.  Manage the food safety responsibilities of food and beverage personnel.  Meet with a sales representative to place an order for goods such as dinnerware, cooking equipment, and cleaning products.  Discuss catering options for gatherings or events with clients or workers.  making sure of high-quality products and excellent customer service.  To guarantee that the most critical activities are performed on time, prioritise jobs appropriately.  Is capable of dealing with furious clients while remaining pleasant and cool.  Plan, coordinate, and oversee workers' operations in dining rooms, kitchens, bars, and other locations. . Education: higher degree of hospitality Experience: should have done similar work in the hospitality industry.

D. Volunteer, event and seminar support Job Title: Volunteer, event and seminar support REPORTS TO: Event manager

SUMMARY OF THE POSITION: Oversee the efficient operation and coordination of a wide range of events. They must also be able to think on their feet, multitask, and operate in a high-pressure atmosphere, as well as have good time management and organisational abilities. 1.Duties and Responsibilities:  Organize event registration.  In charge of the event's employees.

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Suppliers and suppliers must be managed. Working as an Event Manager's assistant. Keeping the event venue clean and well-organized. Following event safety guidelines. Make preparations for the event by preparing plans and papers. Serving food and drinks at a concession stand. When the event is over, pack up all the equipment.

Education: Bachelor’s degree in events and working experience of events Requirements:  persistent work and attention to detail are required.  Excellent organising abilities.  The ability to perform well under pressure.  Outstanding multitasking abilities  Physical stamina and strong energy levels are required.  Excellent written and oral communication skills.  Excellent problem-solving abilities.

2. Design the advertisements to attract the appropriate candidates for each of the above jobs. Include selection criteria in the advertisements in order to narrow the field of applicants. Provide 3 options you could use to advertise these positions for maximum reach and include a basic overview of approximate costs. 2.1.Advertisement in Facebook- cost $0 to advertise in Facebook platform. We are a vibrant organisation with a strong brand image in the hospitality industry, and we are seeking experienced and qualified employees for the following jobs. A. Full-Time Chef de Partie Room Service Kitchen. 11.00pm – 7.30am night shift  Flexible working hours are subject to business demands.  Capable of working under duress.  Excellent culinary and catering skills.  Certificates III and IV in commercial cooking, as well as Certificates III and IV in catering operations And having a at least 2 years of experience in this field would acceptable. B. Casual position Room Service Attendant (2 days per weekend)  Be pleasant, professional, and efficient in your service delivery.  Communicate with people in a straightforward and professional manner.  Flexibility to work extended hours as needed by the business.  Should be able to communicate well.  Experience as a Junior Waiter/Waitress at a full-service hotel of 1 to 2 years is desired.  Holder of a Hotel Management diploma or a comparable qualification. C. Part-Time Restaurant Manager. (20 hours per week)  Diploma in hospitality or bachelor's degree in hospitality  Ability to supervised Team Members for at least a year.  Previous experience in a comparable job function.  Capable of dealing with furious clients in a friendly/calm manner

D. Volunteer, event, and seminar support (Thursday and Friday 10 hours per week)  Excellent writing and verbal communication skills,  problem-solving abilities are necessary.  having an experience would be prioritized. Interest candidate can send their CV at [email protected] 2.2.Gumtree – $0 of cost A. Chef de Partie Room Service Kitchen 11.00pm – 7.30am night shift As we are looking for full time candidate and the flexibility is the key in this business. We need at least experienced chef who have done 2 years in the similar field. Qualification as required: Cert III or IV in commercial cookery Please forward your CV at [email protected] if you are interested. B. Room Service Attendant 2 days per weekend Job types: Casual position Experience: 1 to 2 years as a Junior Waiter/Waitress at a full-service hotel ideal. Qualification: A diploma in hotel management or a comparable certification is necessary. Please forward your CV at [email protected] if you are interested. C. Restaurant Manager. (20 hours per week) Job type: Part time Experience: Has successfully led Team Members for at least 12 months. Previous experience in a comparable job function. (preferred) Qualification: A diploma in hospitality or a degree in hospitality is necessary.

Please forward your CV at [email protected] if you are interested. D. Volunteer, event and seminar support (Thursday and Friday 10 hours per week) Job type: part time Experience: some experience in the similar field would be helpful

Qualification: Bachelor’s degree in events and working experience of events Please forward your CV at [email protected] if you are interested.

3. Write a detailed account of how you will process applications as per your organisational policy; review applications against the criteria; and choose people to progress to an interview. Which types of background checks might you undertake in general and what would these require?

a. In accordance with Ocean Breeze Hotel Policy, applicants will be chosen by the Human Resources Department based on the selection criteria. Also, make a shortlist of applicants. Candidates who have been shortlisted may be contacted and interviewed. b. Evaluate applications against criteria and choose candidates for interviews. c. Before proceeding to an interview, Human Resources, the Hiring Manager, and the Restaurant Manager meet to discuss and evaluate the application requirements and shortlist the candidates. Types of background you might need to check:  Qualification  References  Criminal records  Medical reports  Work history

4. Outline the procedures you will put in place to inform successful candidates and arrange for their attendance at interview, including accommodating potential special needs. Provide a sample letter you would send to unsuccessful applicants. A.First, ofer the position to your favourite applicant and let them know the date and time for the interview Dear Prasidha, Thank you for your interest in the position of chef de partie. We recognise and value the time you have committed to your application. Unfortunately on this occasion, your application has been unsuccessful. We hope that you will continue to maintain your resume via our careers site and receive email alerts about other positions that are of interest to you. Thank you again for your interest and the attention you gave to your application. Kind Regards, Ocean breeze HR manager info@oceanbreeze com au

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What inspired you to pursue a career as a chef? What other back-of-the-house jobs have you held in the past? Did you study at a culinary school? What qualifications did you obtain as a result of your culinary studies? What did you enjoy most about your educational experience? What did you dislike the most? How would you describe your managerial style? What kind of management style do you want your boss to have? Where and how did you receive your education? Do you work well with others? Describe your typical role in a team-oriented workplace. Do you find it easy to take on a leadership role? How can you ensure that your ingredients are of high quality? Describe your understanding of food safety.

B. Interview Questions for Room Service Attendant:

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What housekeeping responsibilities do you anticipate having on a daily basis? Describe an occasion when a guest expressed dissatisfaction with your cleaning service. How did you deal with the situation? How do you guarantee that a guest's room is immaculately cleaned? Have you ever utilised chemical cleaning products? If this is the case, how familiar are you with chemical safety procedures? Give an example of how you successfully filled service stations. Tell me about a moment when you came up with your own method of accomplishing things or were self-motivated to complete a difficult assignment. What are your professional objectives? How do you keep healthy in order to accomplish the physical tasks necessary at work? How can you ensure that you are up to date in your line of duty?

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What are your thoughts on our restaurant? Why do you want to be the manager of this restaurant? What qualifies you for this position? Can you explain your leadership style? What are your management strengths? What about your flaws? Tell me about a recent work choice you had to make under time constraints. How do you keep track of income reports? What inventory controls do you employ? What steps should you take to prepare for a health inspection? What reports have you written for upper management?

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D. Interview Questions for Volunteer, event and seminar support          

How would you foster volunteer diversity? How would you encourage the public to recognise the contributions of volunteers? Assume one of your most dedicated volunteers informs you that they wish to resign. What do you think? You will have to work with people who are not compensated for their eforts. How will you inspire and reward them? How would you evaluate your own leadership abilities? How does your background qualify you for this position? How much database experience do you have? How would you put them to use in recruiting volunteers? How would you keep track of volunteers if you had your own system? Do you have any experience with background checks? When would it be required to carry one out? How much experience do you have in training volunteers/employees?

All companies must follow specific processes in the workplace to ensure that all employees are treated correctly and fairly, and that no applic...