SCENARIO:
Sydney Pratt, an investor, joined hands with a well-known Italian Chef Antonio Bottura, to open the first Michelin Star Italian Fusion cuisine restaurant in Montreal. With the wealth and investment experience of Ms. Pratt and the excellent reputation of Mr. Bottura, they were all set to embark on this project. Unfortunately, they struck a huge setback when Chef Antonio was diagnosed with fourth-stage cancer, which would not allow him to be actively involved in working on this project. With huge investment already made into the acquisition of location in downtown Montreal, backing off the project was not an option. It is at this stage that both partners hired you as a consultant to help develop an HR manual and advise them on hiring the right people for different positions for the restaurant. Given that Mr. Bottura is an Italian and undergoing chemotherapy and Ms. Pratt having no experience in the restaurant industry, you worked hard to come up with a comprehensive recruitment and selection process. You are aware of the legal aspects of this project and have the full support of both partners in terms of investment and guidance. You have been successful in preparing a list of possible hires for head chef, sous chefs, manager, and server positions. However, you still have a long way to go.  For the executive chef, your top pick is a chef employed at an Italian Michelin star restaurant in Singapore for the last five years. She is a British citizen working as an expatriate in Singapore. Having family links to Canada, she is very open to taking up the opportunity if all comes together. Her spouse is a schoolteacher at an international school in Singapore. The couple has two young kids who attend a British school in Singapore. Sous chefs are all working at restaurants in Canada with 5+ years of experience at quality restaurants focusing on Italian cuisine. For managers, there are three possible candidates who have the experience and skills to handle a large high-end restaurant. All three are Canadian citizens working at quality restaurants in Toronto and Montreal. Possible candidates for servers are Canadian residents with experience in prestigious local restaurants in Quebec and Ontario.

1. What compensation plan would you recommend for the head chef, sous chefs, and the managers? (15)
2. What steps would you recommend for the smooth transitioning of the head chef into Canada and her job? (15)
3. Given that working at Michelin star restaurant would be highly stressful, what would you highlight as sources of stress for people working at this restaurant? What measures would you suggest the owners follow to prevent job stress at work in this restaurant? (10)

Please answer using the concepts that had been asked in the question (1) (2) and (3)