Mr. Malamud (Moroccan) Works as a Full Time Chef in the Busy Well Known Fine Dining - Management Assignment Help

Assignment Task:

Task:

Assessment Task 1 - Project
For this assessment you must complete the following project. This project forms part of your assessment for this unit and should be completed and presented in a professional manner. Please ensure you complete each of the tasks below 
Total   Assessment 1  length should be  800 - 1500 words .
Student must accurately reference all of external sources of information  
Task 1
Mr. Malamud (Moroccan) works as a full-time chef in the busy well-known fine dining  Harbourside Restaurant at Watson’s Bay. The restaurant seats 160 persons, when full,  has been awarded three hats last year due to its excellent food and service provided by diverse staff and hopes to maintain it in the coming future.
Due to a  high turn over in staff,  the Executive  Chef, Julie Bright,   has just recruited Mr. Peter who originate from Hungary and just migrated to Australia with over 10 years of experience in Five  star  Restaurants in Hungary
Recently there has been tension brewing between Peter and Malamud in the kitchen and they find it difficult to communicate as both of them speak with an accent.
Peter finds pronouncing Malamud name a little difficult and he has started to call him “Mike” but Malamud does not like it and requests that  Peter refers to him by his correct name. On the other hand Malamud finds  Peter’s accent extremely difficult to understand and recommends that Peter should take an English course to improve his pronunciation. Both of them are now getting agitated and their productivity has decreased.
What would you do if you were the Executive  Chef of the Harbourside restaurant?
Present your findings and recommendations to ensure good understanding of implementing diversity policy and to foster diversity in the work team, which can be applied in the hospitality industry by  answering the  following  questions:
How would you as Executive  Chef  of the Harbourside  restaurant locate, review and apply diversity policy in the kitchen?
Why is important to institute actions and provide feedback when implementing diversity policy with relevant  stakeholders?
How do recruitment policies and procedures address prejudices and demonstrate respect for one another?
How would you identify and address training needs, to manage tensions and encourage team work between the team members in order to work effectively?
As an Ex. Chef, how would you enhance  diversity in the workplace ?
List five  different ways the Ex. Chef can use to support and value diversity in the workplace?

• Task 2Then you are to research and write a short description of each of the following, highlighting the key features.  
• Age Discrimination Act
• Disability Discrimination Act
• Racial Discrimination Act
• Sex Discrimination Act
• Human Rights and Equal Opportunity Commission Act

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