Effective Management of Human Capital in Business Organizations: A Case Study of Sweet Choice Bakery

Business
organization

INTRODUCTION
It is very significant to manage people in order to
run the business organization in an effective and
efficient manner. There are various aspect which
need to be considers in order to manage people
effectively which includes motivation, training,
development, in order to run the business the
human capital is considered as the main asset for
any organisation. It is the responsibility of the
manager to recruit the effective candidate in order
to perform the different task within the business
enterprise.

Description of business
There for this report a medium sized bakery shop is
considered which is named as “ the sweet choice
bakery”. The business enterprise is located in
United Kingdom. The organisation is opened within
the streets of London with good brand image
because of eth quality of food products it is
providing to its customers. There are various
products which has been offered by the enterprise
such as cakes, bread, cookies, fast food etc. there
are various employees within the enterprise such as
2 chef, 3 cleaning staff, 2 supportive staff members.

Job description
Job title: Head Chef
Main purpose and scope of the job: in order to manage the food preparation and the processes within the kitchen to maintain
the quality and the various other responsibilities
Job location: United Kingdom
Position in organisation: The position which is of head chef where the person will be responsible for checking over the quality
of the dishes before serving to the customers.
Report to: Superior Chef
Responsible for: Deputy Chef
Organisation chart: In the organisational chart Head Chef is on the second top position.
Budget responsibilities:
 in order to maintain the budget for the organisation the person is responsible for developing the other items.
 To provide with the more information in order to manage the different activities significantly.
Duties and Key responsibilities:
 The person will be responsible for maintaining the quality within the preparation of the food items.
 To regularise the menu items according to the taste and preferences of consumers.
 To monitor the inventory and managing the budget in order to purchase raw material for the business enterprise.