Wednesday, November 17, 2010

EOC Wk 7: How to Evaluate Employee Performance in 15 Easy Steps.

1.      Performance Performance requirements must be stated in a performance plan tailored to each employee's position and work assignments. Performance requirements must be stated in a performance plan tailored to each employee's position and work assignments. Does the employee demonstrate a postitive initiative to improve the overall work environment?

2.       Attendance  Quote, ”In a 1985 study on "Rates of Absence among Nurses" it was found that 50% of absenteeism could be controlled through attending to employees’ physical and emotional needs.”  The more peole like working for the organization, the higher their motivation to attend regularly. Recognition of good employee attendance helps improve attendance. Studies show that employees with a low absence ration feel confidence and have supprtive relationships in their work place.

3.       Focus Is the employee focused on the tasks at hand, or Is the employee more focused on personal issues going on at home?

4.       Communication Does the employee have the ability to adequetly communicate with pears, managers, and customers? Have their been any issues due to employees communication skills? Is the employee getting cought in the rhetoric of other’s negative influences of others at work or from everyday life?  Quote, ”The point is not to take sides or decide whom to blame. Rather, it's to determine what needs to be done in order to improve the situation in the work place.” (www.workfamily.com/work-lifeclearinghouse/TipoftheMonth/tip0005.htm)

5.       Educatcation & Training Has the employee demonstrate the knowledge, skills and abilities to accureately assess and provid the appropriate services towards their job function?

6.       Strengths  What are the strenghts that this employee have that contributes to the goals or the success of the business?

7.       Goals  What does this employee see himself or herself in the next five years? What accomplishments do they expect to acheve during that time?

8.       Integrity  Does the employee know the code of conduct standards and the legal and policy standards of their job position?

9.       ProductivityMotivating employees is key to the scuuess of any business. Is this employee prodictove in their work? Does he/she work passionatly and with dedication?


10.   Work quality – Has there been positive or negative feedback from customers regardig the quality of work performed? What have you experienced with observing this employees work quality?

11.   Stress does this employee show stress when performing deadline for a task? How well does this employee work under pressure when thire is deadlines that needs to be met when asked to work more hours to acomplish this goal.

12.   Team Wrok – How does this employee work with others on completing tasks? Does he/she show leadership skills? Did he/she  take part or take control of planning discussuions and implimentation?

13.   Willingness to ask When asked to do something out of employees grasp, does this employee ask for assistence? Does he/she take the inititive to educate and find out how to acomplish a task by looking for solutions or getting the proper training?

14.   Trustworthy  Quote, “According to Dr. Duane C. Tway, Jr. in his 1993 dissertation, A Construct of Trust, "There exists today, no practical construct of Trust that allows us to design and implement organizational interventions to significantly increase trust levels between people.” Here is a nother Quore, “"Aristotle believed these three characteristics to be the intelligence of the speaker (correctness of opinions, or competence), the character of the speaker (reliability - a competence factor, and honesty - a measure of intentions), and the goodwill of the speaker (favorable intentions towards the listener).” Most of all does this employee have good ethics and the willingness to do what it takes to magnify their job to their physical ability?

15.   Liability or Asset – Is this employee more of a liability to the future of the business, or is he/she an asset the the success of the busineses overall progress?

Thursday, November 11, 2010

BOC Wk7: Finished Optimal Resume


OBJECTIVE

Secure a culinary position within the Food & Beverage Industry utilizing my skills and abilities to contribute to our mutual success.

EDUCATION

The Art Institute of Las Vegas / Henderson, NV                                                                                     07/08-Present
Bachelor of Science Culinary Management/Baking & Pastry

Empire College / Santa Rosa, CA                                                                                                                03/02-9/03
Associates Degree-Information Technology

EXPERIENCE

Retech/Lockheed Martin / Ukiah, CA                                                                                                     09/96-01/02
Fabricator
Proficient in blue print reading, and in all fabrication procedures, worked independently to complete projects in a timely manor.

Personal Consultant / Ukiah, CA                                                                                                          09/03-Present
Computer Technician
Computer assembly, & Repair, Small Business & Home Networking, Hardware and Software Diagnostics.

Sport Dodge / Fort Bragg, CA                                                                                                                 10/07- 07/08
Professional Driver
Transported Vehicles


VOLUNTEERING

Extreme Makeover Home Edition / Las Vegas, NV                                                                                    03/13/09
Prepared and made tarts and pastries for volunteers and family for opening day.
Charity Event for Hungry Children / Las Vegas, NV                                                                                 03/06/09
Prepared and made a three tier cake for 100+ people for a charity event.
Escoffier Society Dinner / Las Vegas, NV                                                                                                    02/18/09
Created and produced assorted Artisan Breads, Assisted in preparation and plating of Desserts.

SKILL SET


¯  Basic Culinary Skills
¯  International Cuisine
¯  Organized
¯  Baking Science & Theory
¯  Hispanic Cuisine
¯  Detailed Oriented
¯  Concept & Theories of Culinary Technique
¯  Asian Cuisine
¯  Problem Solver
¯  Planning & Cost Control
¯  Communicator
¯  Pastry Techniques & Dessert Artistry
¯  Purchasing & Product Identification
¯  Team Player
¯  Positive Attitude
¯  Artisan Breads & Baking Production
¯  Sanitation & Safety
¯  Dependable
¯  H.R. Management
¯  Optimistic
¯  Technical Abilities in Fabrication
¯  Serv Safe Certified
¯  Creative
¯  Classical Cuisine
¯  Critical Thinking
¯  Works Well Under Pressure
¯  American Regional Cuisine
¯  Computer Application Skills
¯  A Desire to Learn
¯  Grade Manager
¯  Computer Hardware Skills
¯  A Desire to Cook


REFERENCES

Furnished Upon Request

EOC Wk: First Optimal Resume


OBJECTIVE

Secure a culinary position within the Food & Beverage Industry utilizing my skills and abilities to contribute to our mutual success.

EDUCATION

The Art Institute of Las Vegas / Henderson, NV                                                                                     07/08-Present
Bachelor of Science Culinary Management/Baking & Pastry

Empire College / Santa Rosa, CA                                                                                                                03/02-9/03
Associates Degree-Information Technology

EXPERIENCE

Retech/Lockheed Martin / Ukiah, CA                                                                                                     09/96-01/02
Fabricator
Proficient in blue print reading, and in all fabrication procedures, worked independently to complete projects in a timely manor.

Personal Consultant / Ukiah, CA                                                                                                          09/03-Present
Computer Technician
Computer assembly, & Repair, Small Business & Home Networking, Hardware and Software Diagnostics.

Sport Dodge / Fort Bragg, CA                                                                                                                 10/07- 07/08
Professional Driver
Transported Vehicles


VOLUNTEERING

Extreme Makeover Home Edition / Las Vegas, NV                                                                                    03/13/09
Prepared and made tarts and pastries for volunteers and family for opening day.
Charity Event for Hungry Children / Las Vegas, NV                                                                                 03/06/09
Prepared and made a three tier cake for 100+ people for a charity event.
Escoffier Society Dinner / Las Vegas, NV                                                                                                    02/18/09
Created and produced assorted Artisan Breads, Assisted in preparation and plating of Desserts.

SKILL SET


¯  Basic Culinary Skills
¯  International Cuisine
¯  Organized
¯  Baking Science & Theory
¯  Hispanic Cuisine
¯  Detailed Oriented
¯  Concept & Theories of Culinary Technique
¯  Asian Cuisine
¯  Problem Solver
¯  Planning & Cost Control
¯  Communicator
¯  Pastry Techniques & Dessert Artistry
¯  Purchasing & Product Identification
¯  Team Player
¯  Positive Attitude
¯  Artisan Breads & Baking Production
¯  Sanitation & Safety
¯  Dependable
¯  H.R. Management
¯  Optimistic
¯  Technical Abilities in Fabrication
¯  Serv Safe Certified
¯  Creative
¯  Classical Cuisine
¯  Critical Thinking
¯  Works Well Under Pressure
¯  American Regional Cuisine
¯  Computer Application Skills
¯  A Desire to Learn
¯  Grade Manager
¯  Computer Hardware Skills
¯  A Desire to Cook


REFERENCES

Furnished Upon Request

Wednesday, November 3, 2010

EOC Wk5: Stolen Valor

Quote, “The Stolen Valor Act of 2005, signed into law by President George W. Bush on December 20, 2006,[1] is a U.S. law that broadens the provisions of previous U.S. law addressing the unauthorized wear, manufacture, sale or claim (either written or oral) of any military decorations and medals. It is a federal misdemeanor offense, which carries a punishment of imprisonment for no more than 1 year and/or a fine; the scope previously covered only the Medal of Honor.” (http://en.wikipedia.org/wiki/Stolen_Valor_Act_of_2005)

Its grueling to know that there are so many people who state they fought for our country and falsified their involvement. The ethics of our country has all been lost throughout the ages. If people would focus their effort on other things than falsifying allegations on serving in the military and trying to reap the benefits or in other words stealing benefits from a true hero just to pretend they served our country. Quote, “On July 16, 2010, a federal judge in Denver ruled the Stolen Valor Act is "facially unconstitutional" because it violates free speech and dismissed the criminal case against Strandlof who lied about being an Iraq war veteran.”

If one has to lie about what they have or, in this case have not done is un-ethical behavior and should be punished for such acts. How do you tell those solders that the metals they earn are just pieces of metal that anyone can buy, and that it no longer means anything at all.

Quote,”There is a similar case in California under appeal, USA v. Xavier Alvarez, case No. 08-50345 in the 9th U.S. Court of Appeals.[23] This case was decided on August 17, 2010, when the panel also ruled the Stolen Valor Act unconstitutional.[24] The federal appeals court panel in California says people have a right to lie about receiving military medals. Specifically, in the 2 - 1 decision, the majority said there's no evidence that such lies harm anybody, and there's no compelling reason for the government to ban such lies. (http://en.wikipedia.org/wiki/Stolen_Valor_Act_of_2005 - cite_note-24)

Analyze Your Own Job

1. What is the job title? Does the title explain what the job is? If not, what title would offer a better explanation?
a. Job title: Chef Tournant –Guy Savoy – Caesars Palace; In charge of all bread production.

2. How does the job fit in with the rest of the company? What jobs are comparable? Is the wage/salary comparable to other jobs within the company? Within the industry? Use reference materials (Library, Internet) to justify your answer.
a. It’s part of the daily operation if the franchise. Without it the company would have to rely on vendors to supply daily fresh goods.

3. What is the chain of command? To whom does the person with this job report to? Is this person responsible for monitoring the work of others? Describe the internal and external contacts of the person holding this position.
a. You report to the Executive Chef. He has all contact with all vendors, and top Executive Chef’s in the surounding area.

4. What duties and tasks does the person holding this job perform? What are the physical requirements of the job?
a. Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation. Train and supervise kitchen staff in proper preparation of menu items. Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product. Monitor and enforce compliance with regulations regarding receiving, storage, and rotation of food products. Adhere to cost and quality control procedures. Provide clear direction to staff, through verbal and written instructions. Monitor dispersion of work assignments and adjust staff accordingly. Supervise staff to include training, counseling, and discipline. Recommend policies, procedures, and training to provide enhanced service and increase productivity. Monitor and control food costs through ordering and inventory control. Maintain cleanliness of work station to hotel standards. Report any equipment in need of repair or service to the chef and engineering.

b. Requirements of job: Knowledge and experience to handle all culinary facets of running a restaurant.

5. What tools and equipment are required for this job? Including any computer equipment.
a. All equipment associated with running a restaurant / bake shop, and computer skills in, Stratton Warren, Time Works, Microsoft Word and Excel. Culinary Management degree required.

6. Describe the baseline knowledge, skills, and abilities necessary to perform this job.
a. Knowledge and experience to handle all culinary facets of running a restaurant. Two years in a chef Tournant position or similar title. Must have culinary management experience. Must be able to accommodate flexible work schedule. Ability to work any station in the kitchen.

(http://harrahs.hodesiq.com/harrahsiq/job_detail.asp?jobID=2156623&user_id=)