Introduction: This assignment present The Australian Heritage Hotel – Personal Development Skills audit in order to understand the requirements and responsibilities that any indivisual need to possess or adhere to respectively so that he/ she can enhance their abilities.
Choosing The Australian Heritage Hotel – Expectations And Personal Development Skills Audit
I choose the popular The Australian Heritage Hotel as the host organisation, thereby endeavoring to work in this famous hotel not only to prove myself as a potential asset for the organisation but also to enhance my own abilities and capabilities as a chef. While studying Bachelor of Hospitality Management course at the University of Notre Dame Australia, I have researched on certain famous hotels over the internet in order to find out the requirements that different hotels put forward in order to recruit an efficient chef. In fact, I have also taken the help of my supervisor at the university in order to help me choose the appropriate hotel where I can work as an assistant to the chef, thereby completing my internship. In fact, my supervisor advises me to opt for The Australian Heritage Hotel since it does provide suitable assistance to the freshets as well as a positive brand name in the nation.
Since I prefer to work as an assistant to the chef, therefore it lies to be my responsibility to gain adequate knowledge about the host organisation. Moreover, I need to go through the job roles and the requirements of the hotel clearly in order to understand whether my abilities do match up with them. Moreover, it also stands out to be my responsibility to maintain the standards of service quality of the hotel in regards to food.
It is to be noted that host organisations also do bear responsibilities towards their employees, thereby providing them with proper working ambiance (Marriott, 2005). In addition, I will prefer my host organisation to take care of the remuneration of the employees as well as provide sufficient training to the freshets so that they do have a scope to improve their skills.
It is to be noted that theoretical knowledge imparts an in-depth yet only a part of knowledge because of which it is necessary to obtain sufficient amount of practical experience (Neugebauer and Evans-Brain, 2009). Hence, although I have acquired sufficient amount of knowledge in managing the operational functions of a hotel, especially to that of the kitchen and the pantry I do not have any practical experience as such. Thus, the presentation of multi-cuisine food items in the hotel is new to me.
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