Critical Analysis of Career Prospects: Professional Development

This report presents a critical analysis of career prospects, focusing on the professional journey of Dorin-paladuta from a carpenter to a chef de partie. It includes an overview of Dishroom Limited, the skills and competencies required for a chef role, and the benefits of ongoing personal and professional development. The report explores various learning theories such as McGregor’s Theory X and Theory Y, and Erik Erikson’s eight-stage theory of human development, to identify and address skills gaps. Self-evaluation models like the EFQM Excellence Model and the CQAM Common Quality Assurance Model are used to assess abilities and competencies. The document also outlines a personal development plan with achievable targets and strategies, emphasizing the importance of training and continuous improvement. The report concludes by highlighting the best development approaches for enhancing both professional and personal growth within the hospitality industry.

Running head: CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Critical analysis of the career prospects
Name of the student
Name of the university
Author’s Note

1CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Table of Contents
PART A:..........................................................................................................................................2
1. An overview of the chosen organisation?................................................................................2
2. The set of skills and competencies as expected by the employer of the specific job role
within the chosen organisation?...................................................................................................3
3. Benefits and importance of undertaking ongoing professional and personal development and
how it can enhance career prospects?..........................................................................................4
4. Different learning theories and approaches used for personal and professional development?
.....................................................................................................................................................6
5. A critical evaluation of one owns abilities, skills and competencies for the job role, making
use of two self-evaluation model?...............................................................................................9
6. Best development approach to enhance own professional and personal development?........11
PART B:........................................................................................................................................12
1. Elements of plan applying underpinning learning and development theory?.......................12
2. Achievable targets, strategies and outcomes of learning and training that is required for the
chosen organization?.................................................................................................................13
References..................................................................................................................................15

2CRITICAL ANALYSIS OF THE CAREER PROSPECTS
PART A:
Dorin-paladuta is working as a Chef de partie.
1. An overview of the chosen organisation?
The chosen organisation is “Dishroom Limited”; it is a UK based company. According to
the official website of Dishoom (www.dishoom.com, 2019), it was incorporated on 25th April
2007. The registered office is in London. The business firm has been operating for a time period
of 11 years and 10 months. At the present era, there are about two active directors of the
company. The company does not make use of any secretarial position. The company assigned
number is 06226963.
Speaking in terms of size, the company employs about 250 employees. The total turnover of the
company stands for 50 million Euro. In terms of the financial report, the total assets within the
hold of the business firm stand for 22.95 million Euro. Total cash remaining in the bank stands
for 6.97 million Euro. Total outstanding liabilities of the business firm stands for 6.96 million
Euro.
The first director of the company was “Amar Sheenu Radia”. At present, the director of the
business firm is Thakkar, Kavi-Vipul. His nationality is of British by birth. The other directorial
body of the concerning business firm is Thakrar-Shamil. It is a private business firm.
Services provided by the business firm are hospitality services ranging from luxury comforts,
restaurant services, food services, café, and accommodations for the tourists as well as for the
domestic clients.

3CRITICAL ANALYSIS OF THE CAREER PROSPECTS
A number of efforts have been made by the company for online presence. The social media
accounts of the company are as follows:
 LinkedIn- https://www.linkedin.com/company-beta/1581129
 Twitter- https://www.twitter.com/Dishoom
 Facebook- https://www.facebook.com/dishoomlondon
2. The set of skills and competencies as expected by the employer of the specific job role
within the chosen organisation?
Skills:
 Sound knowledge of cooking skills.
 Should be aware of the different cultural tastes that the consumer desires.
 Adequate knowledge in terms of basic cooking skills.
 Awareness in regard to safety measures that is essential while cooking.
 Fluency in communication, to deal with domestic as well as international customers.
 Knowledge of different cultures and sub-cultures that exists within a different geographical
border in terms of consumption pattern.
 Time management ability, the potential to manage time efficiently and effectively to make
the food available at the table.
 Teamwork ability. The individual within the hospitality industry should be capable of
performing as a single unit. Teamwork capability is a must.
 Decision making ability, this is one of the key skills as required by any hospitality industry.
The decision within this industry is required to be carried out very carefully as the failure in
vision will cause harm not only to the service provider but to the clients too.

4CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Competencies:
 Responsibility, there was a criterion for a sense of responsibility, so that one can understand
the burden of responsibilities that stays with the job role.
 Commitment to career, the business firm seek information regarding the job role as well as
that of the firm. The firm is making sure that the individual body applying for such a job role
is aware of the company or not.
 Commercial knowledge and awareness, this is concerned with the general knowledge of the
business environment, the work practices and the understanding about the industry.
 Leadership quality, the individual body should possess the ability and vision in order to
recognise the business prospects. In order to lead the decisions in the time of dynamic
changing environment.
 Ethics and Values, a basic moral and value that the individual possesses. Ethics play a very
vital role in depicting the personality of an individual.
 Interpersonal skills, a clear capability of active listening, resolution of the conflict, empathy,
collaborative, and problem solving.
3. Benefits and importance of undertaking ongoing professional and personal development
and how it can enhance career prospects?
I Dorin-paladuta as a carpenter had the desire to work as a chef in one of the reputed
company. I figured out that the job of a carpenter has provided me with an opportunity to look
closely into the hospital industry.

5CRITICAL ANALYSIS OF THE CAREER PROSPECTS
The clients mostly comprise from hotel, villa, resorts, hall management service providers and
many more. Gaining much of the customer interest, I thought to obtain a higher and desirable
position.
As a carpenter, I understood that the ongoing designation had provided me with the capacity to
look further beyond the carpenter job and serve as a chef. I realized that my skills could be taken
to the next level for which I started to seek jobs within the hospitality industry. I was sure that I
lack some of the skills in terms of proficiency, but my skills in terms of work and activities were
acceptable for the hospitality industry. My plan was now to be a part of the hospitality industry
as a chef.
Now that I took measure to enhance myself more within the hospitality sector, I took the help of
the other professionals to arrive at a preferable position. They understood that I lack some
professional and management skills in regard to the chef; acquiring such skills will help me a lot
to proceed within the hospitality sector. I undertook a personal development plan under the
supervision of the other officials. I understood that making use of personal development will, in
turn, bring about professional development and will help in functioning more effectively.
I gained the ability to know myself and depict out my strength and weakness that stays within
me. It gave me the meaning and purpose of my life. It enhanced me to handle stressful situations
and the ability to manage it smartly. It helped a lot to formulate future goals and objectives. The
importance of time factor, time is money which I learned within this process.

6CRITICAL ANALYSIS OF THE CAREER PROSPECTS
4. Different learning theories and approaches used for personal and professional
development?
There is a requirement to formulate a personal development plan to identify the skill gaps.
Formulating strategic steps on the
basis of the planning phase
Acquiring knowledge by means of
active participation and critical
analysis of the business
environment
Evaluating and analysing the skills
gaps and performance gap
Measuring the gap
Make efforts to fulfil this quality
gaps
Measuring the performance
Identification of the objective Planning
Figure: Personal development objective
Source: Created by the researcher

7CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Different theories are as follows:
Theory 1: McGregor’s Theory X and Theory Y
Making use of this theory has helped a lot to take care of the skills gaps and to rectify the issues
with the psychological state of mind that an individual possesses.
Within this theory there exists mainly two elements, Theory X and Theory Y both are different
in nature.
I start to make use of Theory X, to understand the negative aspects and skills gaps within myself,
 I realized that I lack proficiency in terms of communication skills.
 I lack the visionary in terms of the business prospects.
 I was lazy to some extent in terms of active participation.
 I lacked the basic grooming skills and was in a manner that is undesirable by the clients and
the external environment.
 I fail to accept change.
 I lack motivation within myself
I start to make use of Theory Y, to understand the positive aspects and skills gaps within myself,
 I was confident enough to carry on my business to the next level.
 I had customer loyalty and prospects.
 I like to communicate with people.
 I was committed to my work in terms of work quality.
Theory 1: Erik Erikson’s eight-stage theory of human development

8CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Cognitive capabilities and skills comprise of ability to think, perceive, understanding of the
internal as well as the external environment, reasoning and language development and memory
sharpening ability. I undertook this theory to understand the skills gaps that exist within me, and
slowly I took measure to comply with the skills gaps. I gave much of the focus on eight of the
theories; they are as follows:
Eight-stage theory of human development
STAGE 1: Trust and Mistrust
STAGE 2: Autonomy, Shame and Doubt
STAGE 3: Initiative and Guilt
STAGE 4: Industry and Inferiority
STAGE 5: Identity and Confusion
STAGE 6: Intimacy and isolation
STAGE 7: Generativity and Stagnation
STAGE 8: Integrity and Despair
Figure: Erik Erikson’s eight-stage theory of human development
Source: Created by the researcher

9CRITICAL ANALYSIS OF THE CAREER PROSPECTS
Personal development objectives are as follows:
 Management of customer food requirements.
 Capability to demonstrate personal work-related skills.
 Presentation to the customers or clients.
 Demonstration of the end finished dishes.
5. A critical evaluation of one owns abilities, skills and competencies for the job role,
making use of two self-evaluation model?
MODEL 1: The (EFQM) Excellence Model
Figure: EFQM model
Source: Created by the researcher
EFQ
M
Results
Approaches
Deploy
Assess and
refine

10CRITICAL ANALYSIS OF THE CAREER PROSPECTS
 It is a tool of systematic for undertaking self-evaluation.
 It yields an opportunity to translate internal assessment.
 This model has helped in motivating for undertaking future actions.
 It has paved the path for understanding the means to become a world leader in excellence.
MODEL 2: The (CQAM) Common Quality Assurance Model
Figure: CQAM model
Source: Created by the researcher
 This model facilitates planning implementation and review.
 A tool of self-assessment combined with the external evaluation.
 A tool for monitoring the self-performance cycle.
Planning and Preparation
Arrangement of strategic moves
to undertake improvement
Arrive at a justifiable
proposition, series of actions
Implementation of proposition
Generation of report
Follow – up process

11CRITICAL ANALYSIS OF THE CAREER PROSPECTS
6. Best development approach to enhance own professional and personal development?
In order to increase the level of skills and potential capability. I undertook measure to
make myself more professional in terms of the hospitality industry. I head for a training
programme which was for about a time period of six months. The training programme opted as a
choice that I will be acquired with much of the chef skills that are vital aspects of performing
within the hospitality industry.
Some of the important aspects are as follows:
The understanding of the customer taste requirement. The importance of CRM within business
boundaries. The level of competition that exists within the rival firms and among the existing
chefs, various key aspects for withstanding a stable environment, how the dish can be arranged
in a creative manner that may attract the interest of the customers, and many more. A couple of
requirements were essential to be fulfilled as per the training programmes; this criteria’s were
tailor-made according to my present designation for the development purpose.
Key functions that I need to perform a supervisor under the training programme are as follows:
 I had to design the products in accordance with the vision and required criteria of the
customers.
 I had to present my skills in the supervision ground, in terms of predicting what might be the
customer’s reaction regarding a particular product.
 I had to manage a team of a carpenter, who will be acting upon my supervision. The entire
design phase will be carried out on my decision.
 I had to lead the team in the manufacturing of the product and would be solely responsible
for any defaults.