Career development as a chef Essay

original cultivation is the acquisition of knowledge and skills for c beer advancement. It en ables an respective(prenominal) to acquire ad hominem development which is essential for improve job performance. It depart entail utilizing assorted learn opportunities which ranges from acquiring a college degree and otherwise formal course depart pertinent for doing exemplary good in the hotel and tourism patience. There be some approaches narrown in enhancing biography development. They embroil lesson study, mentoring and get goingting advises from members of module who commence deeded and be experienced in the indus sieve. One may also get c argoner development by dint of active consultation, coaching, and under winning lesson study from a learning institution. Technical skills result be developed through technical attention and reflective supervision.In his book on leadership skills in the tourism and utility industry Rogers (2008) asserts that hotel and touri sm just like other careers should look at in superior development. Individuals establishing in these industries should participate in lord development to serve their interest in the briolong learning. This testament array a high sense of moral obligation that brings along superior competence among the employees and other members of rung in tourism and hotel industry. Career and professed(prenominal) development will enable institutional members in enhancing career progression, to respect with the existing and changing regulations and to take none the physical composition updated with the new technology and practices that is prerequisite for the long- consideration survival of the organisation.Career development will possibly include informal and formal types of vocational education and training. This is in the form of raise secondary and poly-technical training which leads to academic qualification or credential that are wantd to get or retain an employment in si de the soul being trained had secured an employment in an governance. Technical and professional development may be obtained in the form of pre- go or in the in- swear out professional development programs. These kinds of programs are usu wholey formal, informal they may be conducted at a group level or singleized to fount a psyche professional requirement of the skills needed in his job. This elbow room that in an physical composition an individual may pursue professional development independently or the human resource department may set away the assign of developing skills of individuals in the participation. When professional development is d wholeness on the job by the human resource department it will erect leadership skills which are needed for undertaking the role of finis qualification in the organization. For an individual to thrust graceful leadership abilities it path that he has to acquire high analytical and conceptual skills, this is only likely thro ugh academic training (Rogers 2008)Working as a chef needs one to be extremely skilled and being adept in wholly facets of food preparation. The role of a chef means that the someone carries the office of all kitchen activity. This kind of sound includes plating design, making orders and purchases of inventory to be apply in food preparation and other relevant kitchen establish, wariness of kitchen module and preparation of add-in. It is this menu that gives customers illustrations on food prices and how to budget their cash and pass in a hotel. Therefore, the tasks and in- psyche decisions undertaken by a chef has a order impact to the customers therefrom he is of bang-up value to the organization. When one is official as a head chef he is given a task of making larger executive decisions which include giving the direction of menu and having final authority in the staff management decisions. This position is commonly present in functions where there are multiple restaurants.For a person to postdate in the hotel industry as a chef he has to get notable skills. These skills must be learnt either formally or conversationally to enhance career development. For instance a great chef must be creative and should always be trying something new in the trade and in the industry. His creativity should inspire food presentation which is a very(prenominal) great aspect to the overall dining experience. He should hand over a tremendous passion for beverages, food and cooking. He should enjoy the process of selecting foods, creating menus and preparing repast for his customers. In addition to the above qualities he should have a shrill business sense and should run the kitchen in a way to arrive food which is of high quality but at guess up hard-hitting means as well as enabling efficiency in the process of food production.In his book Florian D, (1992) a chef should pay tightfitting attention to cooking and food service detail. This is beca en gage cooking is a knowledge and hence each ingredient used in the process has a certain role that a chef should be continually aware of. He should understand his role in food preparation team, therefore lovable in active team range to visualise that organisational goals are passd. He should work harmoniously to watch that the conjunction produces quality foods. In ensuring victorian service lecture, a chef should work well with members of staff and management. He should practice his skills a lot as preparing food requires a high level of expertise. Therefore, a chef should never stop perfecting his or her cooking techniques.Career development as a chef will improve a persons index to multitask and handling perfectly m all tasks at once. One should be creditworthy for all elements relating to a meal and ensuring that everything is completed at the right prison term. He should also avoid customer delay making sure they are served at the right time. It is this proper custome r service that guarantees a alliance survival and increases the level of its competitiveness in the extensive industry. A thriving chef should always be committed to preparing a high quality meal for his customers. He should do so by seeking the right and the finest ingredients and use the best proven techniques in delivering the best product at cost effective method.Professional development will increase the chef strength to estimate and make timely decisions when his troupe meets a challenge. Food preparation industry needs proper timing and hence a chef should possess proper analytical and conceptual skills that increase his ability to make decisions and solve problems in a flash they arise. A firm that is able to make decision readily and on a timely basis will be able to keep customers satisfied and operations will be able to flow smoothly Carnoll (2010). A great chef should be able to handle criticism from customers and hence ensuring proper customer relationship betwee n the high society and its esteemed customers who pee his market this will have a long term good when the fraternity market share increases. Not everyone will like what a chef prepares therefore a great chef should take criticisms positively.In kayoedsourcing for the right employees in a tourism and hotel industries most companies will put into turnation the possible qualities of an individual. They will probably analyze his strengths and weaknesses then from the analysis the key skills will be identified. If the strengths exceed the weaknesses with a considerable margin then this person will be hired to work in the organization. Companies will undertake an accurate review of the possible qualities of an individual based on ain attributes such as spirit, values and motivations. A persons style in the organization will also be greatly influenced by his aflame intelligence, his leadership skills, charismatic power, and ability to influence other members of staff in pursuing organisational goals and objectives.Personality can be define as the inherent individual behavior that a person locomote back to when all other forces of the outside world are accounted for or when under pressure from the external forces. It is the organized developed system at bottom an individual that represents the collective action of a persons mental subsystems which go hand in hand to describe an individual personal peculiarity. In his book record psychology Cervone and Pervin (2014) he describes genius as a five factor model. This model describes and provides a great overview of personality and how it should relate with the work environment. A person with a positive personality is described as having ability to bring conquest to the company out of his individual behavior. He is portrayed with great respect among other members of staff and he is capable of ensuring winner to the organization when customers flock the company out of his good reputation. A chef should th erefore be of good personality to master the hotel and tourism objectives.For an individual to improve his personality attributes he should possess the hobby qualities. He should be open to experience and learn new and emerge issues necessary for improving his skills and expertise. Openness to experience means that an individual is passing interested and flexible in experiencing new things. Work environment is highly dynamic and hence members of staff should adopt this kind of personality so that positive changes being desired by the organization are quickly integrated. A chef who aims at maximizing his service in the industry should not be rigid to changes as this can advantageously make the company to lag posterior when customers view the services as being former(a) fashioned and out of date. Most of the individuals are more than close apt(p) and rigid to organization changes and in how they approach new experiences therefore, it is the work of management to see that thi s kind of rigidity is discouraged amongst its workers through behavior changes and sometimes motivation speeches.Conscientiousness is another personality attribute a person should possess in order to become successful in his career. A person who is high in conscientiousness will tend to be diligent and dutiful according to the way he approaches his work and life matters. Therefore for one to become a great chef and ensure success in the hotel industry a person should be able to possess this kind of personality. The individual will be able to plan his work archeozoic in advance and work towards achieving the set individual and organizational objectives. Diligence calls for individual discipline in how a person plans his work and the way he undertakes tasks to accomplish a certain goal.Florian. D (1992) for a chef to be successful in his career he should possess a personality peculiarity of extraversion. This is a highly recognizable personality character as it can easily be felt a nd seen by those who have a close interaction with the chef. A chef should be able to interact with other members of staff in the kitchen department so as to ensure that the right food is prepared and served. He should contribute his ideas and views on proper methods of food preparation. With this kind of an approach they will be able to work together to achieve the organization goal and hence adding value to the company. protect addition is seen when the hotel revenues increases and the profits retained are re invested in the company this is only possible when chefs just as other members of staff work towards achieving organizational goals. A person with an introversion personality trait is futile to interact with co workers and hence making it difficult for the company to achieve both its short term and long term goals. An introvert will tend to draw energy from reflection and will prefer on the job(p) on his own or in small groups. For a chef who wants to succeed in his career introversion will automatically lead to mishap as this kind of an occupation calls for teamwork.A successful chef should possess a high level of agreeableness. This personality trait aims at ensuring the level of amity and hostility that an individual member display when interacting with others. A person considered to have high level of agreeableness is perceived to be more creditworthy and those with a lower level of agreeableness are perceived as more oppositional and more suspicious. Therefore, a chef should possess a personality trait in agreeableness. This will make it easy to work in a group and in a team since he can easily be trusted hence making teamwork easy. It is as result that decision making process will be fast(a)ened making service delivery easy and more timely. A company with proper service delivery will be rated as a successful company hence succeeding in its bid to attract more customers and markets.A chef should also possess a low personality trait of mental caseism. This means that he is able to control his perception. A person who is highly neurotic will tend to be less stable. He get maddened quickly thus demonstrating negative emotions which are not desirable for an organization environment. A person who aims emotional stability is regarded as being nice and resistant to stress. A chef who possesses such positive traits will not get angered quickly if criticized in his tasks. He will be able to rectify errors, omission and mistakes committed in his work. By doing this an organization is guaranteed of success since high quality services can easily be offered. The members of staff will be able to learn their mistakes and rectify them for the advantage of the company.To ensure proper service delivery a chef should understand the personality traits of individual co workers as this is very critical to the success of the organization. Personality is a key driver of individual behavior. Therefore, it calls for the members of staff and the overall company to consider this critical aspect that is very master(prenominal) in the success of any organization. An individual personality trait should be modeled to suit organizational needs to ensure long term success of the company.Jackson (2002) an individual values and motivators will have a big impact on his performance in the company and in the overall hotel and tourism industry. A person attitude is his or her prospective in performing a certain task. Simply it aims at answering what is the motivating factor behind a person in pursuit of the organization goals? A blind drunk attitude of achievement brings a positive effect and success to the organization unlike a weak attitude which discourages goal attainment. Pervin (2014) a persons attitude has a close impact on the personality of an individual although it varies from one person to another. For a chef to remain outstanding in performance he should therefore posses a strong attitude and a great determination for success in relation to his work place or in the company he is working for. It is by possessing this trait that he will be able to generate good outcome. accord to Mc Cleland D.C (1951) an employee who would like to succeed in his position in a tourism and hotel industry should possess general creativity ability. This means that person is able to use his analytical and conceptual skills in making fast and efficient decisions necessary to solve a problem as early as it occurs and with the immediate effect it so desires. A chef will require creativity in drawing fast hand solutions for the challenges his organization is approach to. He should be able to influence the great unwashed positively. This includes both members of staff and customers. It is by doing this that the company is able to retain its existing customers and attracting other customers in a bid to enlarging the companies available market. He should be able to make decisions faster coupled with advice from other members of the organization. Quick decision making is necessary for ensuring positive service delivery in the hotel industry.In his book on hotel management Rogers (2007) pointed out that a chef should be highly equipped with relevant knowledge pertaining to the tasks under him or he is obligated to do. He should maintain from undertaking technical duties which he is not relevant with. He should ensure moral fulfillment amongst his co workers and partners in the industry that he works in. Moral fulfillment is directly related to motivation. Therefore members of staff who are highly motivated will work hard in ensuring that organization objectives are met and ensure that they are achieved on a timely basis. A chef should maintain a high level of intellectual status and ability to think and making wise decisions when required to do so. Everything a chef sets to do should ensure motivation to his co workers hence making them to invest more efforts in attaining the organizational goals.A suc cessful chef should portray positive emotional intelligence and hence ability to control his emotions regarding his job and service delivery. aflame intelligence is that individual ability to control, perceive and evaluate emotions when they arise .According to Robbins et al (2008) emotions and moods are dominant factors which employees experiences. Emotions are described as intense feelings enjoin at someone while moods just as emotions are feelings which are not so intense still directed to someone. Having positive emotion and mood means that the chef will work efficiently with others, and will not be quick anger or over-react in the event of provocation. To obstruct negative moods and emotions a chef should avoid being stressed, prevent social activities that chance on his individual behavior negatively. He should exercise a lot during his shrive time to reduce the level of accumulated stress during the day time when at work. According to McGrogan (2007) a persons level of p roductiveness should be great during the daytime since it is at this time that he will be able to focus and concentrate. This is unlike during the night when many people are exhausted hence a chef should display this character.Florian (1992) asserts that a great chef should possess proper leadership skills in ensuring that the process of service delivery is accurately undertaken. He should be able to control and govern his subordinates and acquit them towards the process of attaining the objectives and the goals of the organization. Acting as a chief chef he has a role of guiding the assistant chefs in service delivery. He should have charisma and should have a proper vision and risk taking qualities that are necessary in ensuring investments in the tourism and hotel industry he works for. A successful chef may be required to work in a leadership position. At this level he has the responsibility to represent the subordinates in decision making process. He needs to be a visionary le ader who thinks about the future and dealing with ruffian issues that directly affect the organizations activities. To have the following attributes and leadership skills a chef should be of high integrity with ability to be trusted Carnoll (2010). He should show a high level of competence in the tasks he undertakes alike to the tasks he delegates among the subordinates. He should be loyal, consistent and open to the executives above him in the organization hierarchy. It is this commitment in work that ensures overall success of the companys activities. He should be able to act as liaison, infringe manager, and ability to train and develop skills as well as hassle shooting any event that may befall a company.A successful chef, Rogers (2007) argued that he should possess exemplary ability to influence other positively making them to work as he desires and for the advantage of the company he is working for. He should display personal power in his task of service delivery as this re lates to being unique in how he serves his market and customers. Expert and referent factors are also important in his work since he should show his expertise as a chef and how he can use that skill to achieve the long term goal of bringing success to the company he should try to eat up work politics as this will lead to increased stress, cut down performance in service delivery and job dissatisfaction. All this brings ridiculous performance to the tourism industry in its pursuit to achieve better productivity and revenue generation.ConclusionFor a chef to ensure success in his work of service delivery in the hotel industry he should try hard to eradicate organizational politics to increase productivity of the organization objectives. Organizational politics have been observed to bring enemity among workmates. This is very insidious as it limits teamwork, which is very necessary in attaining organizational goals.ReferencesCarroll, C. M. (2010). Tasting success Your guide to beco ming a professional chef. Hoboken, NJ Wiley.Cervone, D., & Pervin, L. A. (2014). Personality psychology. capital of Singapore Wiley.Grogan-Kaylor, A., Ruffolo, M. C., Ortega, R. M., & Clarke, J. (January 01, 2008). Behaviors of the individuals in an organization setting.Individual behavior, 32, 1, 35-49.Jackson, B. (2002). Organization behaviour. Kuala Lumpur, Malaysia Golden Books Centre.McClelland, D. C. (1951). Personality. New York Sloane.Robbins, S. P. (2000). Organizational Behaviour. swiftness Saddle River, N.J Prentice Hall.Robbins, S. P., Campbell, T. T., & Judge, T. A. (2010). Organizational behaviour. Harlow u.a. Financial Times/Prentice Hall.Rogers, C. (2008). lead skills in the tourism and service industry. Oxford Oxford University Press.Florian, D. (1992). A chef. New York Greenwillow Books.Source record