Career Opportunities in the Australian Hospitality Industry
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The report discusses the various career paths available for a graduate seeking a job as a chef in the Australian hospitality industry. It explores the smart goal theory and its use in setting achievable career goals.
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Career opportunities in the Australian Hospitality Industry1 CAREER OPPORTUNITIES IN THE AUSTRALIAN HOSPITALITY INDUSTRY By (Name) Course Professor’s name University name City, State Date of submission
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Career opportunities in the Australian Hospitality Industry2 Executive summary The report below discusses the various career paths available for a graduate seeking a job as a chef in the Australian hospitality industry. The essay begins with an introduction which provides a brief description of a chef’s journey. Thereafter is a description of my career expectations and plans after graduation. The description begins with me securing employment as a commis chef after which I ultimately advance to the role of food and beverage director. The essaythengoeson toprovideacriticalanalysisofthesimilaritiesbetweenmycareer expectations and the facts from relevant literature. Additionally, the report explores the smart goal theory and its use in setting achievable career goals before concluding with a brief summary of the opinions expressed.
Career opportunities in the Australian Hospitality Industry3 Introduction A career refers to a sequence of various work-related positions, roles, activities, and roles that a person engages in the course of their life (Nyhan, 2011). A career is therefore dynamic and unpredictable (Sturges, Guest, Conway & Davey,2002).The hospitality industry offers numerous career paths for qualified professionals since it mainly relies on practical skills rather theoretical knowledge (Bridgstock, 2009). It is, therefore, possible for one to easily pursue a career in various fields provided they have the required skills. For instance, it is possible for one to make a transition from kitchen duties to management. Equally important, vertical career growth as a chef does not require additional educational courses thus making it possible for even the least regarded member of the kitchen to rise up the ranks. My career Upon graduation, I envision myself acquiring more culinary skills as a commis chef in a top Australian restaurant. In this position, I will have the opportunity to interact with and learn from senior chefs by observing, listening to instruction and putting them to practice. As a commis chef, I will be able to enhance my creativity by borrowing ideas from the other chefs. Additionally, I will acquire knowledge on the various kitchen operations and responses to the different situations in the kitchen. After a period of one year, I will have acquired the necessary skills and knowledge to move up the ladder and become a chef de partie. This position will involve specializing and gaining expert knowledge on various dishes. Upon acquiring adequate skills regarding all dishes, I will be qualified to hold the position of sous chef whose work is to supervise, the junior chefs as well as deputize the head chef. At this point, I will have built my reputation as a top chef and hopefully will be able to practice my profession in multiple restaurants. This position will also give me the chance to
Career opportunities in the Australian Hospitality Industry4 improve my leadership skills while at the same time putting my culinary skills to use. After showing my worth at this stage, I will hopefully ascend to the position of executive chef where I will be tasked with responsibilities such as supervising the entire kitchen staff as well as hiring and training aspiring chefs. As the head chef, I will have the opportunity to further improve my leadership, problem-solving and organizational skills with a view of branching into management. I will now be highly experienced and therefore qualified to assume the position of food and beverage director which is my long-term dream. Similarities with literature My descriptions just like in relevant literature, views career as a pattern of work-related positions, experiences, activities, and roles that one encounters in the course of their life. In the above description, one is able to observe a sequence of positions beginning from commis chef and culminating in food and beverages director. Additionally from the above description, one can observe that there exist both objective and subjective elements of work-related experiences. For instance, the description relates objective elements such as job positions and activities with subjective interpretations such as expectations, needs, and feelings. For instance, the attainment of the position of food and beverage director is associated with the feeling of achievement. Similarly, promotion to a higher position is viewed as an opportunity to learn and acquire new skills as well as help others. The description further implies a similar definition of career management as that in the class literature. From my career vision, we can see a clear personal goal which is to become a
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Career opportunities in the Australian Hospitality Industry5 food and beverage director. To achieve the personal goal, there exists a strategic plan which involves learning and acquiring the skills necessary to propel me from one level to another. The strategy is based on building skill and experience that will make me indispensable thus cementing my role within the organization. My description encompasses both linear and spiral career concepts although it is mainly reliant on the former. The use of a linear concept is based on my underlying motive which is power and a sense of achievement. The spiral concept which involves moving into the position of food and beverage director is based on my need to experience a sense of adventure after years in the kitchen. The change will also offer a chance to boost my creativity in a different area of expertise. There is also the application of the SODI model in the description. For instance, I provide a clear understanding of the actual skills such as leadership that I bring into the profession. I also provideaclearunderstandingoftheprofessionalstructures,possiblecareersaswellas alternative pathways. For instance, I provide the career possibilities for a chef and the alternative pathway for a chef seeking to work in a non-kitchen environment. The decision making and planning concept of the SODI model can be reflected in my ability to make decisions concerning the next stage of my career. Decision making and planning makes it possible to lay out a strategic plan as illustrated by the description. Implementation of decisions and plans is reliant on skills and expertise. It is for this reason that I have based my career growth on the acquisition of skills necessary in the higher position.
Career opportunities in the Australian Hospitality Industry6 Goal setting Goal setting offers me a clear picture of what I hope to achieve and provides a roadmap within which to achieve it. Using the smart goal setting criteria, I am able to set specific goals by reflecting on my exact objectives. Setting the specific goal enhances awareness on the likely obstacles and limitations (Bovend'Eerdt, Botell & Wade,2009). Additionally, being aware of the specific goal determines the people or organizations who may be required. The smart criteria also helps me keep track of progress by setting clear measuring elements. What’s more, using the smart goal theory allows me to only set goals that add value and positively impact on my career. Finally, the theory enables me to pay particular attention to the timelines within which to achieve the particular task. Conclusion A career as a chef is very boundary-less in nature as it allows room for flexibility. Becoming a highly skilled chef helps one gain popularity based on the skills they possess rather than the name of the employer. A highly skilled chef is thus free to offer services to a variety of organizations rather than being tied down to one (Shahin & Mahbod, 2007). Additionally, the profession is boundary-less given the many alternative career paths that exist within the industry. From my career description, it is clear that an organizational career is however essential for a beginner as it offers enough time to gain the necessary skills. Choosing a boundary less career as a beginner would hinder acquisition of skills. Additionally, it would be difficult since one will not have built a big reputation that would warrant attention from multiple organizations. A boundary less career is thus convenient for highly skilled and experienced chefs.
Career opportunities in the Australian Hospitality Industry7
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Career opportunities in the Australian Hospitality Industry8 References Bovend'Eerdt,J., Botell,R., & Wade,D.(2009).Clinical Rehabilitation.23 (1). doi:10.1177/0269215508101741 Bridgstock,R. (2009). The graduate attributes we’ve overlooked: enhancing graduate employability through career management skills.Higher Education Research & Development 28(1)1. doi:10.1080/07294360802444347 Nyhan,B.(2011).Journal of European Industrial Training,35(9). doi:10.1108/03090591111186069 Shahin,A., & Mahbod,M.(2007). Prioritization of key performance indicators.International Journal of Productivity and Performance Management,56(3). doi:10.1108/17410400710731437 Sturges,J., Guest,D., Conway,N., & Davey,K. (2002). A longitudinal study of the relationship between career management and organizational commitment among graduates in the first ten years at work.Journal of Organizational Behavior,23(6). doi:10.1002/job.164
Career opportunities in the Australian Hospitality Industry9 Appendix A Database of Potential Employers (Location: Melbourne) 1. Citadines on Bourke Melbourne Citadines on Bourke Melbourne is an award-winning hospitality organizational that offers state of the art hospitality services to domestic as well as international clients. The organization is known for its quality customer service and creative chefs who are responsible for the unique menu. The hotel is located close to the Bourke street mall making it more convenient for shoppers. Postal address:131–135 Bourke Street, Melbourne VIC 3000, Australia Phone number:+61 3 9039 8888 Email:enquiry.australia@citadines.com 2.Doubletree by Hilton Melbourne - Flinders Street Located at the center of Melbourne, the hotel offers an ideal allocation for business as well as leisure travelers. This is because the organization is within walking distance of numerous corporate building thus allowing one o grab a meal even in the midst of a tight schedule. To attract guests, the hotel offers free Wi-Fi as well as spacious rooms and other amenities. In addition, the hotel offers a variety of international cuisines which make guests feel at home. It would thus be a dream organization for any chef or other food services professional. Address: 270 Flinders Street,Melbourne,Victoria,3000,Australia 61-3-96546888
Career opportunities in the Australian Hospitality Industry10 Phone number: +61 3 9654 6888 Website:http://doubletree3.hilton.com 3. Travel Lodge Travel lodge is also another famous hotel located in Melbourne. The hotel offers a wide range of meals and drinks on its menu. The chefs are always at the service of the client as evidenced by the tasty meals and drink the hotel offers. Phone number: +61 3 8696 9600 Address: 9 Riverside Quay, Southbank VIC 3006, Australia Website:https://www.travelodge.com.au 4. Space Hotel The space hotel is among one of the most successful hospitality organizations in Melbourne. The hotel would offer a dream start for a food and beverage professional seeking to begin a career. The hotel further offers an opportunity for one to explore the international market courtesy of its global chain of hotels. Additionally, the organization would help build one’s reputation hence it is a good springboard for beginners. Phone number: +61 3 9662 3888 Address: 380 Russell St, Melbourne VIC 3000, Australia Website: https://spacehotel.com.au/ 5. Melbourne Marriott Hotel
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Career opportunities in the Australian Hospitality Industry11 The Melbourne Marriot hotel offers a twenty-four-hour room service for all guests. Chefs and other professionals in this organization are therefore always busy. Chefs in this organization will have the opportunity to cook dishes that bring out the Australian flavor. The hotel is widely known for its tasty meals cooked using local wild herbs and spices. Phone number: +61 3 9662 3900 Address: Corner Exhibition & Lonsdale Streets, Melbourne VIC 3000, Australia https://www.marriott.com
Career opportunities in the Australian Hospitality Industry12 SHORT-TERM 1 YEAR EARLY CAREER 3-5YEARS MID-CAREER 10+ YEARS LATE CAREER 20+ YEARS DRAFT GOAL In x years I’ll be a … Secure employ ment as a comiss chef immedi ately after graduat ion. Learn new skills for at most two years. Rise to the position of chef de partie /line cook in my third year after graduation. Gain particular knowledge on how to prepare various dishes. This will probably take one year. Afterward, I plan on seeking the position of sous chef and Practice my trade in multiple restaurants for at least two years. Rise to the position of executive chef in an internationall y acclaimed Australian restaurant. This will hopefully 7 years after graduation. Remain in this position for an additional five years. This will allow me the chance to inspire and mentor upcoming chefs. It will also give me the chance to perfect my leadership and interpersonal skills. Afterward, I plan on branching into management by assuming the role of food and beverage director. In 25 years, I hope to have made my mark on the food industry by developing at least ten menus will be popular in various restaurants within and outside Australia. In 28 years, I plan on venturing into private practice where I will manage and direct my own successful chain of restaurants. I also hope to mentor numerous chefs and professionals who go on tomake a positive contribution to the industry SPECIFIC What is the centr al activi ty? Consi der respo nsibili ties, depar tment , tasks, report ing struct Assistin g chef de partie Unpacki ng and storage of deliveri es Measuri ng ingredi ents for the senior chefs Deals in stock rotation to ensure goods Chef de parti e Cooki ng and prepar ing meals within one's specia lty Traini ng of the assign ed comm is chef Assisti ng Overs ees daily opera tions of the kitche n Come s up with menu s and recipe s Hires and trains poten tial chefs Creating unique menus that attract and retain guests Managing food costs Creating specific menus for particular banquets and conferences Overall management of staff Maintenance of high standards in aspects such as sanitation andlegal regulations
Career opportunities in the Australian Hospitality Industry13 Speech The Australian food and beverage industry is currently regarded as one of the fastest growing industries. Robinson and Barron (2007) project thatthe industry will continue to experiencemassivegrowthasaconsequenceofnumeroushotelsandrestaurantsbeing continually set up. There will therefore be a progressive demand for chefs and other catering
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Career opportunities in the Australian Hospitality Industry14 professionals as hotels strive to offer quality and outstanding services (Kusluvan, Ilhan, & Buyruk, 2010).There has also been an increase in fast food restaurants in Australia due to increased demand for ready-made food (Condrasky, Frost, Lee, Simmons & Hrabski, 2010).The restaurants and hotels are therefore increasingly hiring qualified professionals in order to meet the standards demanded by the increased number of customers. The Australian food and beverage services industry offers numerous career opportunities for qualified professionals. What’s more, career advancement is dependent on the acquisition of skills and experiences since even chefs can climb into management roles (Robinson, Solnet, & Breakey, 2014).To begin with, there exist the position of a chef with the highest level being the head chef who oversees all affairs in the kitchen (Robinson 2008).Other positions include restaurant owner, catering director, food and beverage director, dining room manager, private club and resort manager as well as top hotel management positions such as a general manager. There exists various challenges within this sector.Now more than ever professionals in the food and beverage service industry face the pressure to remain unique. Professionals in this sector are continually striving to develop a sense of uniqueness that will attract and retain customers (Pratten, 2003). There also exists the unavailability of some required ingredients. For instance, a chef may find themselves in need of certain specific ingredients which may not be readilyavailableinthemarket.Unavailabilityoftheseingredientsthusattimesdeny professionals the chance to explore their creativity and practice their culinary skills. Ironically, the hospitality industry and more specifically the food service still holds an attractive appeal despite these challenges. In my opinion, working in the food and beverage industry is special since one gets to carry the skill to various places. For instance, a chef can easily cook at home or even on holiday. Additionally, the skills gained in this industry can never
Career opportunities in the Australian Hospitality Industry15 run out of use. For instance, a professional chef can always decide to open a restaurant if he or she is laid off (Robinson, & Beesley, 2010). References
Career opportunities in the Australian Hospitality Industry16 Condrasky,M, Frost,S., Lee,A., Simmons,S., & Hrabski,T. (2010).Topics in Clinical Nutrition,25(3), Available from:doi:10.1097/tin.0b013e3181ec9963 Kusluvan,S, Ilhan,I., & Buyruk,L. (2010). The Human Dimension.Cornell Hospitality Quarterly,51(2), doi:10.1177/1938965510362871 Pratten,J.(2003).British Food Journal,doi:10.1108/00070700310497255 Robinson,R.N. (2008).International Journal of Hospitality Management,27(3), doi:10.1016/j.ijhm.2007.09.003 Robinson,R.N., & Barron,P.E. (2007)International Journal of Hospitality Management,26(4). Available from:doi:10.1016/j.ijhm.2006.10.002 Robinson,R.N., & Beesley,L.G. (2010). Linkages between creativity and intention to quit: An occupational study of chefs.Tourism Management,31(6), Available from:doi:10.1016/j.tourman.2009.08.003 Robinson,R.N., Solnet,D.J., & Breakey,N. (2014).International Journal of Hospitality Management,Available from:doi:10.1016/j.ijhm.2014.08.004