Journal of Contemporary Hospitality Management

Professional Portfolio
Date: ________________
Section A: Career Action Plan
A Career Action Plan helps you to focus on your goals and plans for the future. It helps you to
work out how you are going to achieve what you want relating to study, work and life. A
Career Action Plan lets you work out your career capabilities and how they relate to your
preferred career option.
Part 1: My profile
Summarise your self-assessment
If you have completed the quizzes in Module 1 you can return to them to help with this
section. These sections of your action plan mirror the questions asked in these quizzes and in
Assignment 1.
My greatest
strength and
biggest weakness
I possess sound knowledge of the recipes. Practical experience in the
reputed coffee shop is one of my strengths, which enhances my
preconceived skills, expertise and knowledge. Adherence and
compliance to the key legislations, safety and hygiene acts
assistance for me to avert the illegal instances. I feel that evaluation
of the exposed performance proves beneficial for me to detect the
areas in which modification is needed for transforming the standards
and quality of the performance.
I am specifically concerned about the incompetence, which exists in
my attentiveness towards the changes in the food processing
techniques. This deprives me from the knowledge of using the latest
technologies for processing the foods in accordance to the orders.
What I value in
the workplace
According to me, the core values of honesty, integrity, accountability
and transparency are crucial for preserving the workplace culture.
Among these, transparency is most important value, which improves
the stability in the relationship with the clients and customers.
What I am
passionate about
I am passionate about trying new dishes and experimenting with the
culinary skills. In my leisure time, I search for new items from the
internet and try them out. The new recipes enhances my
preconceived, skills, expertise and knowledge of the recipes.
My top three
work/life
priorities
 Maintaining safety and hygiene in the kitchen
 Using correct ingredients in right proportion for producing the
items according to the orders of the customers
 Conducting lab tests for the prepared foods for detecting the
presence of adulterants
The top three
employability
skills I bring to
the workplace
 Resource management
 Organizational skills
 Collaboration
Name: ____________________________

Part 2: My future
Summarise your research into your ideal job
The information in this section of your plan is a summary of the research you compiled in
Assignment 2: Research report
Ideal Job profile
My ideal job is that of a chef. My primary duty is to prepare delicious
items for luring large number of customers. Being the senior chef, I
assist the juniors by informing them the day’s special menus. I also
assist the staffs in using the ingredients in appropriate levels and
proportion for living up to the expectations of the customers. Along
with this, I also help the juniors to conduct evaluation of the prepared
dishes by checking the amount of the ingredients.
Job prospects in the profession of chefs :
 Bachelors’ degree in Hotel and Hospitality Management
 Salary- AU$64869
 Working hours- 50 to 70 hours per week
 Career development- food trucks, stalls in the events, lectures,
seminars and TED talks
Future trends:
 Innovative technologies, which would escalate the sales revenue
to 11.7% by 2023
 Quality controls and checks would upgrade the standards and
quality of the food items
 Advice from the dieticians would be effective for making
effective use of the organic ingredients for preparing the dishes.
This approach would seem to be effective for catering to the
health conditions and issues of the customers.
Key attributes
(e.g. personal
characteristics such
as personal
II
I possess inquisitive skills, which I think is productive in terms of
learning new concepts in the discipline. I love to indulge in
discussion with the experts, which helps me to assess whether the
plans, strategies and assumptions are appropriate for
accomplishing the identified goals and objectives. I prepare

presentation and
motivation)
routines and schedules with the action
plans, which evokes systematic approach towards completing the
tasks and responsibilities. I personally believe that motivation is a
key element, which generates urge towards effective use of the
learnt skills in completing them according to the requirements.
Key skills
(e.g. technical,
academic and
employability skills)
After undertaking personality test, I came to know that, I possess
organizational skills, resource management and collaboration.
Self-organizational skills helps me to evaluate my performance for
upgrading the standards and quality of the performance. Resource
management skills and competencies highlights my focus towards
making judicious use of the resources and sustaining them for the
future generations. Collaboration skills improves my stability with
the colleagues, reflecting the trait of adjustability.

Part 3: My Plan
Goals are things that you want to achieve in the future. They are things that will help you to
be prepared and ready for change at university or in your life. It is important that you think
about goals early because then you can work out how to achieve them. Thinking about goals
means that you will be prepared to study the subjects you like, do the types of occupations
you prefer, and keep your future options open. If you meet a goal throughout the year, set
another new one for yourself – maybe a more challenging one.
1. My Career SWOT
Reflect at where you are currently in your career and brainstorm the strengths, weaknesses
opportunities and threats in your position.
Strengths Weaknesses
 Prior knowledge of the kitchen
equipment
 Awareness of the health and safety
regulations
 Resource management
 Self-organizational skills
 Collaboration
 Incompetence towards variations in
the food processing technologies and
mechanisms
 Dissatisfaction from the customers and
the resulting complaints

Opportunities Threats
 Attention towards the lectures,
seminars and practical classes of
using the food processing techniques
 Internet search for gaining insight
into the new recipes and fusion foods
 Spontaneous decision-making skills
 Negligence towards disproportionate
ratio of the ingredients
 Adulterants
 Fluctuating prices of the raw materials
2. My SMART goals
Create one goal each for 6 months, 12 months and 5 years
Current goal:
_______________________________________________________________________________________________
For the time period: 6 months
Objectives Support/
Resources
required
Potential
barriers/difficulti
es
Problem
solving
strategies
Review
date
To gain
competence in
Internet search Inadequate Evaluation After 1