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SITXHRM003_Assessment2 Project Presentation_Assessment2_V2 Template - Diversity Project Report (6).d

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SITXHRM003 LEAD ANDMANAGE PEOPLEVERSITY PROJECTREPORTSITXHRM003 Lead and Manage PeopleANDRE SILVA DE OLIVEIRA01411
SITXHRM003 Lead and Manage PeopleCONTENTSThe assessment task for this project consists of 2 parts, Part A and Part B.For Part A you are required to select a scenario provided in this assessment which most closely resemblesyour sector in the TH&E industry. Based on the chosen sector you are required to demonstrate yourability to:Set and measure KPIs.Use new or innovative approaches to meet the KPIs.Define constraints to meeting KPIs.Know what to do if KPIs are not met.Use appropriate methods of communication.For Part B you are required to establish a set of evaluation criteria to monitor and evaluate theperformance of staff. The following points need to be developed for Part B:Set job responsibilities and tasksRelate job responsibilities to specific performance indicatorsEmployee feedback collectionProfessional development opportunitiesBonus and reward systemsProvide employees with feedbackDelegating tasksYou are required to address all questions to achieve competence. Your trainer will provide youwith instructions for time frames and dates to complete this assessment.Once completed, carefully read the responses you have provided and check for completeness.Your trainer will provide you with feedback and the result you have achieved.The responses provided in this project will form a basis for a practical observation for Assessment2.Page | 1
SITXHRM003 Lead and Manage PeopleFor Part A you are required to select a scenario provided in this assessment which most closely resemblesyour sector in the TH&E industry. Based on the chosen sector you are required to demonstrate yourability to:Set and measure KPIs:Head Chef – Plan menu with sous chefs andCDPs. Order ingredients, check on bookings,amount of dishes, plan tasks delegation withsous chefs.Sous Chefs – Organize rosters, orderingredients 2 weeks before service, checkon the delivery 1 week before and then 2days before to ensure all ingredients aredelivered. Keep track of preparation processand delegate tasks with CDPs.

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Term
One
Professor
david
Tags
Sous chef

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