This report outlines a business plan for "Green Hurt," a new organic food restaurant concept based in London, with a focus on healthy, tasty dishes made from organic ingredients. The report details the business description, including its small enterprise nature with approximately ten employees, and its location in London. It describes a hierarchical management structure and a job description for a junior chef, including responsibilities, required skills, and qualifications. The job description emphasizes the junior chef's role in assisting the senior chef, managing staff, and maintaining food quality. The report also includes a person specification outlining essential and desirable qualifications, knowledge, skills, and experience. Additionally, the report highlights the importance of safety, security, and adherence to hygiene regulations. Finally, the report references relevant academic sources on managing people and organizations.
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