Report: Head Chef Induction Plan for Springs Restaurant

This report outlines an induction plan for the Head Chef position at Springs Restaurant, part of the Grand Velas Resorts. The plan addresses the recent vacancy due to the previous head chef's departure. It covers conditions of employment, contact information for various departments, and the current organizational focus on staff loyalty and satisfaction. The report details employee benefits, responsibilities, and rights, as well as the enterprise culture, goals, objectives, and vision. Key organizational policies and procedures are highlighted, along with orientation details, payroll information, and policies specific to the job role, including work health and safety information. The plan emphasizes the importance of maintaining a clean and healthy kitchen environment and adhering to the restaurant's standards. References from academic sources are also provided to support the information presented. The plan aims to ensure a smooth transition for the new head chef and maintain the restaurant's operational efficiency and quality of service.

Support the Recruitment and
Selection

 Conditions of employment
 Contact details for various departments or colleagues
 Current organizational focus or initiatives
 Employee
 Enterprise
 Key organizational policies and procedures
 Orientation
 Organizational chart
 Payroll information
 Policies and procedures specific to the job role
 Work health and safety information
 References
Table of Contents

Induction Plan
(Head Chef)

Conditions of employment
The head chef of Springs Restaurant of Grand Velas
Resorts I have left the job after being refused to pay arise
in existing payroll adding extra pressure of work to the
available staff. Therefore it is important for restaurant to
fulfill the vacant position of the head chef and resume its
operations as before.

 HR manager of Springs restaurants- 0123456789,
[e-mail]
 HR manager of the Grand Velas Resort- 9876543210,
[e-mail]
Contact details for various
departments or colleagues

Current organizational focus or
initiatives
Currently the Springs Restaurant and Grand Velas Resorts
is concentrating on increasing their staff loyalty and
satisfaction. The staff of restaurant is overburdened which
is making them feel pressurized and dissatisfied with their
job. The focus of the managers and HR manager is to
increase the motivation level of the existing staff and bring
in in potential head chef for their restaurant.

 Benefits- The head chef of Springs Restaurant is a part of “Velas” brand and family and their food has the benefit
of enjoying free stage and meals in all different resorts of the organisation present in different geographical
locations.
 Responsibilities- The responsibility of the head chef of strings restaurant is to manage the whole kitchen and all
the staff rendering professional expertise and skills in preparing best quality food and orders received by
customers. The chef is also responsible for maintaining a clean and healthy kitchen while serving and preparing
food and beverages.
 Rights- The head chef of the restaurant will be having all the powers over their subordinates and all the staff of
the restaurant. The bachelor has the rights to decide different teams and delegate authorities to members
according to their expertise.
Employee

 Culture- The Springs Restaurant and Grand Velas Resorts follows power culture which states that the higher staff
has the responsibility and power to allocate authorities and respective tasks to all subordinates. The head chef of
Springs Restaurant has the highest power in all other restaurant and kitchen staff.
 Goals- The goal of the restaurant is to provide best quality food and beverages to the customers along with
curated experiences of their visit to their restaurant.
 Objectives- The main motives of the restaurant is to keep the staff loyal and happy with their job roles so that
they can provide their best services to the restaurant and the customers on behalf of the restaurant.
 Responsibilities- The foremost responsibility which the head chef holds in favour of the Enterprise is it to keep
the kitchen in order and maintain all inventory is so that all orders received from customers and guess can be
made in the right time when desired by the visitors.
 Vision- The vision statement of Springs Restaurant states that the restaurant has the visionary e for providing
luxury services to its customers when they desire for it.
Enterprise

Key organizational policies and
procedures
 The policy of springs restaurant is to keep the staff
happy and provide them equal opportunities.
 Another organisation policy is to bring in best
potential staff and maintaining human resource
diversity.
 The employees are chosen on the basis of the required
skills and in fair manner.

Orientation
 Departmental locations and equipment- There are
all specialized equipment’s and machinery which is
required by a chef indicating for repairing all different
types off dishes and the wages according to the menu
of the Springs Restaurant.
 Staff amenities- The staff and head shares of Springs
restaurant has various different amenities three times
meal in the restaurant according to the shift’s of
individuals. Along with it Internationally procured
staff is also provided accommodation by the
restaurant.
 Off-site operations- Only few off site operations are
taken by the restaurant for their special and very
important customers according to the policy of Grand
Velas Resorts.
 Whole of business premises- The restaurant is

Organizational chart

Payroll information
 Awards and applicable pay rates- The awards and applicable parents of head chef and other staff of the
restaurant is decided according to the Fair work Ombudsman community and its different acts for respective
hospitality industry.
 Superannuation- In the superannuation fund amount is contributed by the employee and the springs restaurant
both in 50 50 percentile according to the rates given by Fair work Ombudsman.
 Wage payments- Thehead chef is a permanent employee of the restaurant and therefore they are entitled to
receive salaries which are given to them on monthly basis and the amount is it combined of the normal pay and
the overtime worked by the head chef at the time of emergency.