Assessment 2 - Job Advertisement This assessment is in two parts. Part A- recruiting and advertising. Choose one of the positions you decided to recruit for in assessment 1. The aim of this assessment is for you to create a job advertisement which would be posted online, in accordance with Fair Work legal requirements. https://www.fairwork.gov.au/starting-employment/hiring-employees https://humanrights.gov.au/our-work/guidelines- writing-and-publishing-recruitment-advertisements Q1. Write a job advertisement containing; The Name of the Venue Company logo A description of the venue How long has the business been operating, how many staff does it employ, etc The position/job available Position title What tasks the job involves Daily duties/responsibilities The work culture of the venue Sell your company, what makes it a great place to work? Personal attributes that the successful applicant What kind of communication, interpersonal, time- must possess management skills etc are required for the position? Location of the venue / department to be worked in Hours of work Nights, mornings? Days of work required Weekends, weekdays, both? Any licenses/formal training required for the role. e.g. RSA, food safety, working with children, police checks, references, copies of qualifications etc Terms of engagement Full-time, part-time, casual etc Who to email resume to Business contact details and person Award hourly rate of pay You will need to establish the grade/level and term of engagement of your employee, and research (Fair Work) their salary or hourly rate.Q2. Answer the following: A. What online platforms/methods would you use to advertise this job description to get maximum exposure? B. What are the costs involved in placing this advertisement in your chosen option/s? C. List five legal considerations when posting and designing job advertisements? D. What positions could offer apprentices or government-subsidised applicants within your business? PART B- Interviewing candidates. Q1. Email your job position/advertisement to two of your classmates. Ask them to send you their resumes in application for your position, consider these resumes carefully and identify which applicant has the requires skills and experience for the position. Of the two resumes you are to choose the one you believe to be most suitable for the position. For the unsuccessful applicant, write a brief professional rejection letter to inform the other applicant they were unsuccessful for the role and to thank them for their application. Include your rejection letter below (you can copy and paste this or write below) Dear ...... Kind Regards, Q2. You must also inform the successful interview applicant that you wish to see them for an interview and provide all recruitment information they require. Write a letter to organise an interview time with successful applicant. Include any specific requirements/instructions/special requests/information required for the interview.AutoSave OFF A A C60 ... SITXHRM004 Assessment 1 - Saved to my Mac Home Insert Draw Design Layout References Mailings Review View Table Design Layout ? Tell me Share Editing Comments Calibri (Bo... v 12 A" A Aav Ap 24 T AaBbCcDdEe AaBbCcDdEe AaBbCcDc AaBbCcDdEE AaBb( , BIUvab X X A DAY Norma No Spacing Heading 1 Heading 2 Title Styles Dictate Sensitivity Editor Paste Pane Q1. You are to simulate an analysis and identify short-term recruitment needs based on the monitoring of service and efficiency levels in your workplace and decide on which positions you may need to recruit new staff. Simulate that you are communicating with each team member and trying to identify the reasons why the issues are occurring (are they understaffed, need training, need new team members etc), discuss this in a group and reflect on your own professional experiences. Identify potential reasons why each staff member is underperforming. Team member Areas of underperformance Potential reasons for the underperformance. Head Chef Head chef didn't set up Head chef wasn't the right procedure on focus on other staff in how the work place the kitchen because should work, which lead head chef thinks he to staff not knowing could get the work what their duty is done by himself Lack of communication Head chef seems to have a big ego and try to keep everything himseft then rather complain to the manager than solve it out Sous Chef Stock is not maintain Sous chef didn't Presentation properly checking the stock and Page 1 of 8 1643 words x English Focus + 130%Autosave Home Insert Page 2 of 8 r; Draw Design Calibri (Bum v BIQvab 15 of 1643 words x2 III} X GQD Layout vA'A\" ' Avvav English References Aav v3 SITXHRMOO4 Assessment 1 Saved to Mac Mailings Review View 9 Tell me 'i 'i '7 i i A i: V 5: " \"- " h '\" ll AaBchDdEe E E E E IE v Normal No Spacing Heading1 Headingz out Sous Chef Stock is not maintain Sous chef didn't Presentation properly checking the stock and communicate with other of what needed to be order Sous chef should respect and wear proper PPE to workplace Cook, casual Hygiene Issues Slow in preparation As a cook it is important to stay hygiene, though busy hour because it's important to follow the law, The reason of why it could happen because lack of experience of lack staff Slow in preparation means lack of experience, which head chef or sous chef should be guiding them Kitchenhand - Not cumming to work on time - Wastage management Reason of not comming to work on time is the same thing as not giving the work place respect and reason to be late must be reasonable, reason of overslept is not acceptable Wastage management could Q i8 Share Editing 5 Comments AaEthDdEe AaBchDL AaBchDdEz AaBb Q Q; g Title Styles Dictate Pane Sensmwiy Editor :_= E _ .+130% Ea SITXHRM004 Assessme Home Insert Draw Design Layout Pasteg ngvabxzx' Avvav Page 3 of 8 1643 words l3} Vietnamese f" v Calibri(Bo,.. v 12 v AA AV Aav A9 =2 v 2 v References Mailings Review View TableDesign Layout 9 Tellme 1T AaBchDdEe Normal AaEthDdEe AaBchDc AaBchDdEz AaBbl > Q Styles No Spacing Heading 1 be an issue if they don't know what wastage should go in what bin it could cause a major hazard Fronr of house supervisor, fulltime 1 - Stocking is not maintainable and balance Not able to solve problem - The reason why stock could not be maintained is because, they didn't do a proper checklist on what the items is needed to order and lastly communicating with others - Not able to solve problem is lack of experience and skill because supervisor could be bias or not caring about the issues Fronr of house supervisor, full-time Z - Not professional in setting up roster - Failing to communicate to others staff - Not setting up the roster in a proper manner could lead to massive disorganile in the workplace because roster should be set full time rst and casual are put when needed and everyone have the right to deserve a good amount of working hour - Failing to communicate to otherstaff because not setting up meeting with other staff to discuss about any issues that they could solve together Heading 2 l8 Share Editing 5 Comments Q ' Dictate Senslllwty Editor + 110% AutoSave v3 SITXHRM004 Assessme Home Insert Draw Design Layout References Mailings Review View Table Design Layout 9 Tell me a share @1501an Cl Comments 1 CalibriiBo v 12 v A\" AV A3 v A0 :: v 2: v 11 0 V - 2 AaBchDdEe AaEchDdEe AaBchDc AaBchDdEz AaBb( > {g V paste 5 B I U v ale x x7 A V p v A v Normal No Spacing Heading1 Headingz Title Styles Dictate Sensltlwty Editor 2 Pane Waiter 1 full time - Not hygiene - Not hygiene could by - Ignoring customer not wearing the PPE complain such as glove when serving food or cleaning hand when sewing - Ignoring customer complain could happen because they are unskills and not being responsible for the service they are talking. They need to treated customer is a professional manner Waiter 2 full time Not friendly and - Not being friendly and professional professional could - Not checking the lead by the person standard of the food that might not have a sent to customer good day or having isuess within in the family or workplace but it is their duty to create a friendly enviroment for customer - Not checking the standard of the food when sending to customer could happen when it is busy, so important to check the food quality when sending out, Waiter 1 casual - Not being presentable to Not being presentable customer to customer could . , , - Not following the cause by the staff not , , standard of the understanding the restaurant policy requirement of what ' ' the restaurant 3 standard of outfit to 7 work - Not following the standard of the + 110% -n o o c m Page 4 of 8 1643 words U? Vietnamese AutoSave OFF 1 6 60 ... SITXHRM004 Assessment 1 - Saved to my Mac Home Insert Draw Design Layout References Mailings Review View Table Design Layout ? Tell me Share Editing Comments Calibri (Bo... v 12 A" A Aa Ap AaBbCcDdEe AaBbCcDdEe AaBbCcDc AaBbCcDdEE AaBb( , Paste BIU vab X X A DAY Norma No Spacing Heading 1 Heading 2 Title Styles Dictate Sensitivity Editor Pane restaurant could happen because waiter might not be informed or having a proper ining on it. Which they should set up a test to see of waiter are following it Waiter 2 casual Not arriving ont ime to on of not coming work to work on time is the Not using the right same thing as not sanitization of th giving the work place service in dining room respect and reason to be late must be reasonable, reason of overslept is not acceptable Not using the right sanitization could happen if the waiter well informed or train, not using the right chemical could have a major hazard to themselves and the customer health and safety Q2. Create an Organisational Chart below for the business as it is currently for the 10-job staff and highlight where the required staff members you will recruit would fit into the chart. Page 5 of 8 1643 words X Vietnamese Focus E + 110%AutoSave OFF 1 6 60 ... SITXHRM004 Assessment 1 - Saved to my Mac Home Insert Draw Design Layout References Mailings Review View Table Design Layout ? Tell me Share Editing Comments Calibri (Bo... v 12 A" A Aa Ap AaBbCcDdEe AaBbCcDdEe AaBbCcDc AaBbCcDdEE AaBb( , Paste BIUvab X X A DAY Norma No Spacing Heading 1 Heading 2 Title Styles Dictate Sensitivity Editor Pane Head Chef Sous Chef Cook Cook Kitchen Hand Waiter FT Waiter FT Supervisor Waiter C Supervisor Waiter C Waiter PT Q3. You have a budget allocation that will allow you to hire two more staff members to assist your team. Create job description for each role you intend to recruit for. This must include duties and responsibilities and the required criteria to be selected for the role (you will be shown examples of job descriptions in class and you should follow a similar structure. You must make sure the description is specific to your business and the required staff member). The selection criteria you produce at this stage will help you as a basis for your Interview sheet which you will develop in Assessment 4. + 110% Page 6 of 8 1643 words X Vietnamese Focus EAutoSave "3t SITXHRM004 Assessment Home Insert Draw Design Layout References Mailings Review View Table Design Layout 9 Tell me snare aming OComments 'l - - A v A f V CallbrlfBo," v 12 v A A As v 1% v zl 'T AaBchDdEe AaEhCEDdEe AaBchDc AaBchDdEz AaBb M Q - Paste 6 B I H v ab x2 x7 A V p v A v I: v 4' v v Normal No Spacing Heading1 HeadingZ Title sighs: Dictate Sensiuwty Editor Page 7 of 8 1643 words a} Vietnamese Position Description of duties (Job description) Essential skills and training to be successful In the role (selection ccriteria) 1. Cook Part Time - Keep food preparation areas clean - Clean kitchen equipment and appliances - Clean benchtp, floors, oven and ranges - Receive, lift, handle and store food deliveries - Retrieve food items as requested by chefs. Assist with food preparation - Wash dishes, pots and utennsils - Food preparation - Food safety - Positive attitude Food product - Kitchen equipment - Menu items - WHS skills z. Waiter Part Time - Greeting guest and taking drinkand food orders Staying attentive to the needs of guests in the dining area Delivery food from the kitchen to the guests Ensuring the food order is made corectly by kitchen staff and looks presentable for guests - Following health code standards with regarding to the handling food - Performing shift duties like delivering racks of cups to the service station, rolling siliverware, pre-busing table, wipping tables and removing debris and more - Positive attitude - Following health code standard - Presentation - Problem sensitivity Thoroughness - Professionalism + 110% AutoSave "a SITXHRMOO4 Assessment 1 Saved to Home Insert Draw Design Layout References Mailings Review View Table Design Layout Q Tell me a share jEdmng Cl Comments ' CalibriiBo v 12 v A\" A\" Aa v A =2 v 1: v 11 U v o ._ 3 AaBchDdEe AaEchDdEe Aa BbCCDC AaBchDdEs Aa B bi > M V page 6 B I H v ab x2 x7 A v p v A v Normal No Spacing Heading1 HeadingZ Title sighs: Dictate Sensmwty Editor Q5. To be complaint with legislation it is a business's responsibility to accommodate and applicants with special needs when organising interviews and access. Explain why you may use the following in assisting your applicants in their interview: It is easy and it's for any type of disability Assistive technology people to do interview or performing thejob. Assistive technology equipment can be found in your workplace with no need of buying any other equipment to do it. It is simple and a fast process. This for people who can't talk or listen, this is Interpreters when we need to hire someone or need someone who can talk language or do the sign language for them to understand. Having assistance on gui ng the language will help both us and the disable person easier It can be used for everyone and it especially Teleconference/video conference use during the pandemic to stay away from diseaseth is also be use by holding big meeting. It is alsouse for solving problem or talking to anyshareholder or stakeholder. It is commonly used inthe whole world and it is easy to access toconnecting to the internet This is easy to use for everyone especially in Electronic presentations/visual information meeting. Visual information and picture are instead of written information easy tobe process in people head to remember and learnthen written information. It could be timeconsuming but its easy to use and to share toeveryone. It's a better learning and good business communication It uses when we communicate with disabilities Special interview techniques for those with people, it is a way to treat them equally. disabilities Special interview techniques will take a lot of time and a lot of preparing, We also might need to hire someone to do it that it's good to inform them. It is a way to support disabilities people to come to work and be in teams + 110% Focus Page 8 of 8 1643 words U? Vietnamese