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Also the sous chef is responsible for making sure that the food is in its highest quality and will make the diners happy. (www.culinaryschoolsnetwork.com Job Duties of a Sous Chef). As a chef in general you need to be creative. You need to be able to have a layout of ingredients and be able to make a meal. Along with this you need to have a good sense of taste and smell.
(2005). Managing Human Resource [University of Phoenix Custom Edition e-text]. New York: McGraw-Hill Companies. Retrieved December 2, 2008, from University of Phoenix, Resource, HRM/531—Human Capital Management Web site: https://ecampus.phoenix.edu/secure/resource/resource.asp University of Phoenix. (Ed).
The training program will provide knowledge and skills to the restaurant employees in areas of quality customer service, personal career development and a... ... middle of paper ... .... A quality review of the turnover rate of managers and employees, and job performance review by the business supervisors will access employee job satisfaction. Employee performance can also be evaluated through direct feedback from supervisors, managers and business owners. This can then be gauged by employee enthusiasm towards the established training program. Increased efficiency and employee proficiency gauge employee enthusiasm towards the training program(Kasperik&Herlevi, 2009). Conclusion In conclusion, a proactive and dynamic approach is needed for Cook Out restaurant’s success.