TCHT1-UC 3240 Chapter Notes - Chapter 7: Job Performance, Personality Test, Performance Appraisal
7 Nov 2016
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Chapter 7 - facilitating performance of production staff. Chefs, cooks, prep cooks, prep persons, dishwashers, expeditors. How to direct/supervise your kitchen and bar staff: position analysis. Identify each task on employee, how to do it, what to do by: creating task list, completing task breakdown, performance standards. Ask them to share how they do it and why. Provides foundation for hiring based on needs of job and person applying. On the job training - trainer teaches job skills to trainee. Practice task w/ trainer observing and correcting. Use checklist - ensure standards are met & routine procedures are consistently performed during all shifts. Everything prepared for opening / walk through. All prepped items complete (check prep sheets) on line, ready to use. Speed, quality standards being met, how staff is working. What do you do when an employee is not performing according to job standards: Focus on employees behaviour, not the individual.
