Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurant

TASK

Table of Contents
1. INTRODUCTION .............................................................................................................1
MAIN BODY...................................................................................................................................1
2. Work Journal good and bad practice as a new chef employee...........................................1
3 Evaluation of Good Practice Models...................................................................................2
4 Good practice competencies for Professional Development...............................................4
5.Role of management in Business Performance and Strategic Direction.............................4
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................7

1. INTRODUCTION
My and Sanne is basically a new Mediterranean restaurant that offers regional dishes with
hints of Asian, Greek and Italian flavours. The organisation offers a wide range of dishes and its
menu is filled with fish and meats. The restaurant also caters for the individuals who are vegans
and vegetarians. The report involves the principles of management and involves the evaluation of
the work related skills. It also involves the strategic aims of the organisation and analysis of the
role of the manager and contributes towards the strategic direction and performance of the
organisation.
MAIN BODY
2. Work Journal good and bad practice as a new chef employee
Week one: During my first week as a Chef de partie, I noticed that the kitchen was not in a good
condition and was not so pleasant and quite dirty. It created a very bad impression on me and I
realised that its very important to take care of the hygiene factor and make sure that the kitchen is
clean and tidy.
Week Two: During my second week, it was quite a busy weekend, even though Monday was
deep leaning was in place and in addition to that I noticed that the food items present in the
fridge was mouldy.
Week 3: During my third week, after a hectic Saturday, around 6 pm I noticed that the manager
was screaming in the kitchen due to the food order getting delayed and around 8 pm some one
from the kitchen team was arguing and constantly raising their voice in the kitchen with the sous-
chef who were busy with the orders.
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