Yummy delivery HR project

1. 1. Project Name
Yummy DeliveryLLC
～ Motto : Healthy, Tasty, Speedy ～
2.
Project’s Background and
Objectives
While there are many office centers located in the center of
Ulaanbaatar city, most of them don’t have a cafeteria for
employers. So many people waste their time finding a good
place for a lunch-time. Our company will deliver tasty and
cheap foods with wide range of choices to those people.
3.
Project Scope of Activity and
Product Portfolio
Business area: Food-service industry
Product portfolio: European, Asian, Mongolian
foods,vegetarian andfunctional foods.
Service: Fast delivery service on orders.
4.
Target Market:
Target Market : Mainly office workers and everyone who
want to take a delivery food service
Location : Office buildings and government buildings are
centralized area of Ulaanbaatar city. Especially Sukhbaatar
district and Chingeltei district.
5. ProjectPlanning
Our company will take orders from customers through our
official website and on phone. Every morning we will
introduce “Special menu of the day”on our website. The
menu will be changeable by day.
Product : General Menu /European, Asian, Mongolian,
Vegetarian, Dietary, Handmade bakery/ +Special menu of
the day with special price
Price : Price is 5000-8000₮ depending on the type of food
Marketing& Promotion : We will upload photos of each
menu and each products including bakery. Prices will be
shown under the each of menu. So customers will be able to
order their favorite foods easily by using our online ordering
service. It will be save their time and money.
- Special menu of the day will be changed every
morning.
- If you order more than 5 menu, delivery is free.
- If you order more than 10 menu, you can choose 2
favoritebakeries from our bakery menu.
6. Human Resource Department
/JOB ANALYSIS/
- Director – 1
- Secretary – 1
o Human resource manager – 1
- Food production department

2. o Technologist - 1
o Chef - 1
o Cook for European food – 1
o Cook for Asian food – 1
o Cook for Mongolian food - 1
o Curer- 2
o kitchen-maid - 1
- Delivery department
o Reservationoperator – 2
o Contract operator – 2
o Delivery driver – 3
o Contract delivery man – 5
- Information, technology department
o Information technology professionalist - 2
- Marketing sales department
o Head of marketing – 1
o Marketing manager - 1
- Finance department
o Storekeeper – 1
o Accountant – 1
o General accountant – 1
Total – 30 employees
7.
Human Resource Policy
- Staffs that deliver products to customers and cooks
cooking delicious meals are key part of the manpower at
food service providers like us.
- Manpower will work in different sections such us
reservation, preparation, production and delivery. But
routine is flexible as working for different sections
depending on work load. Thus flexible policy manpower
of each section supports others.
- Provide the work place for the students who studying for
Food & beverage technologies and cook schools that suits
their time availabilities. Depending on these students
work result, we will provide them position as full time
staff.
- All manpower will work during lunch time or rush hours
and routine for normal or less load hours. Some staffs
shift and rest during less load hours.
- For the work place motivation the best staff will be
awarded every month.
- Depending on an amount of the income quarterly and if
income and profit are over then expected, staff will gain
bonus.

3. TEAM PROJECT: STEP 2
“Yummy Delivery” Company’s Structure
Central Jobs :
 Cook /Job description/
 Deliveryman
1. Job Analysis
Job Description for central job
Title of the job: Cook
Reponsibilies: The Cook is responsible to the Chef on duty
Job purpose: Accurately and efficiently cook meats, fish, vegetables, soups and other hot food
products as well as prepare and portion food products prior to cooking. Also perform
other duties in the areas of food and final plate preparation including plating and
garnishing of cooked items and preparing appropriate arnishes for all hot menu item
plates.
Executive
Director
Administration
Secretary
Human
resourse
manager
Head of Food
production
department
Technologist
Curer
Kitchen maid
Cook
Head of
Delivery and
service
department
Reservation
operator
Delivery driver
Contract
operator
Contract
delivery driver
Head of
Information and
technology
department
IT proffesional
Head of
Marketing and
sales department
Marketing
manager
Head of Finance
department
Storekeeper
Accountant

4. Duties:
1. Undertake menu planning in consultation with the Chef.
2. Oversee and participate in the preparation and cooking and serving of main meals, snacks,
cakes, etc. in accordance with specified menus.
3. Ensure menus are displayed showing choices.
4. Determine quantities to be cooked and size of portions to be served, taking into account diets
to meet medical, ethnic and personal needs.
5. Check quantity and quality of stock received and notify suppliers of deficiencies.
6. Where meals are provided for another establishment and the community, oversee the
packaging of the meals in the absence of the Chef.
7. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens
equipment to ensure that the necessary hygiene and health and safety standards are maintained
in the kitchen and dining room as appropriate.
8. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance
with the Trust’s guidelines.
9. Co-operate fully with the statutory inspections and implement recommendation as
appropriate.
10. Act as Supervisor to the Kitchen Staff Team on shift.
11. Deputise for the Chef during his/her absence.
12. To undertake such other duties as may be determined from time to time within the general
scope of the post and to be aware that social activities connected with the home may require
voluntary work attendance outside normal working hours.
Qualifications:
Generic Skills Specific Skills
−Plan, collect, organise food and commodities
for menus
−Prioritise menus, recipes and task sheets
−Read recipes, menus, and orders
−Prepare and use specialised kitchen
equipment for use
−Plan and organise logical work sequences
within time restraints
−Communicate with other staff members of the
kitchen team and food service staff
−Work cooperatively with other members of
−Assemble and prepare ingredients for menu
items
−Skills in a wide range of cookery methods to
produce a range of menu items including:
o boil, blanch, simmer, poach, steam, stew,
braise, roast, bake, grill, shallow fry and
deep fry
−Plan and sequence the timing of food and
preparation of tasks
−Plan, prepare and produce a range of menu
items including appetisers, salads, sandwiches,

5. the kitchen team
−Identify and respond to conflict situations
within kitchen environment
−Maintain product, service and market
knowledge
−Coach others members of the patisserie team
−Demonstrate a high standard of personal
hygiene
−Ensures high standards of sanitation and
cleanliness are maintained throughout kitchen
area
−Performs miscellaneous job-related duties as
assigned
−Attend kitchen / patisserie meetings
stocks, sauces, soups, eggs, vegetables and
farinaceous, meat, poultry, game, seafood, hot
and cold dessert, pastry, cakes and yeast goods
−Portion and plate food for service
−Develop and test new recipes for enterprise
menus
−Plan, prepare, display, service and clear a
buffet
−Deal with problems such as shortage of food
items,mistakes, problem in food production or
equipment failure
−Give clear instruction to kitchen staff (within
area of responsibility)
−Liase with colleagues about flow of service
−Maintain hygienic food preparation work area
−Minimise food spoilage
−Report problems and incidents to head chef or
relevant manager
−Ensure cleaning equipment and cleaning
agents are correctly used

6. Cook - Job analysis
Raw inputs:
 Foodstuff
 Ingredients
Equipment:
 Kitchen implements
 Uniform
Human Resources:
 Experience
 Team working
 Work load
 Inventor
 Satisfiedthe
qualificationof
HACCP
 To be responsible
for health and safety
Activity:
 Cook
 Create decorative
fooddisplays
 Estimate amounts
and costsof required
supplies
 Determine how food
should be presented
 Instruct cooks and
other workers in the
preparation,
cooking, garnishing,
and presentation of
food
 Monitor sanitation
practices to ensure
that employees
follow standards
and regulations
Output:
 Healthy
 Fast
 Delicious
 Clean

7. Deliveryman – Job analysis
Raw inputs:
 Hot food
 Cash
Equipment:
 Uniforms
 Car
 Phone
 GPS
 Bankcard Reader
Human Resources:
 CustomerService skill
 Cleandriving
 Safe drivingskill
 Basikknowledge of
repairingcar
 Bankcard mashines
knowledge

Activity:
 Driving
 Deliver
 CollectMoney
Output:
 Fast
 Safety
 Polite
 Handsome

8. 2. Planning and Recruiting
Might be occure shortage of professional chef.
We will hire 3 men as main deliveryman. Other 5 will be part-time workers by conducting contract with them.
/hire students/ And we will recruit them from the universities and collages which are related with food
technology.
Announce our job advertisements in magazines, online ads, daily newspaper and etc.
3. Selection
Criteria for Chef :
 Professional
 Team working skill
 Leadership
 Workload /achaalal daah/
 Innovator
 Health and safety
 Accurate
Criteria for Deliveryman :
 Safe driving
 Clean driving
 Customer service skill
 Basic accountig skill
 Basic knowledge of car repairing
 Smile 
Legal compliance
 HACCP
 Occupational Safety Health Act
 Fire precaution act
 Company internal regulation
 Labor law
Selection Procedure

9. 1. CV, resume, application form
2. Interview /Situational interview question/
a. Imagine you see a product getting low, but you are working on a completely different task. What would you do?
b. Tell me about a time at work when you did something without being asked?
c. Imagine you need to make a product, but you do not have all the ingredients you need. What would you do?
d. Imagine multiple people complained to you about a meal you prepared. How would you handle their complaints?
e. Describe a time you helped a coworker who was struggling to complete a task.
f. Tell me about a fast-paced environment in which you have worked. How did you handle it?
g. Describe a time when you had to work with a co-worker with whom you were not fond. How did you handle the
situation?
h. How long can you stand on your feet without a break?
i. What steps do you take to make sure your tasks are completed in the allotted amount of time?
j. How important is it to you to keep your work space clean?
k. What measures do you take to ensure safety in the kitchen?
l. What training (formal or informal) have you had in cooking?
3. Psychological test
4. Performance test

10. TEAM PROJECT: STEP 3
Training
1. Assess training needs
a. Cross training: Employees train and practice each other’s skills, so they can take another’s
place
b. Orientation: Make training plan for new employees
2. Plan of training programs
Trainers Cook Deliveryman
Objectives
 Food
 Safety
 Kitchen technology
card
 Problem solving
 Team building
 Smile
 Safe driving
 Food delivery
technology
 Customer dealing
 Problem solving
 Team building
Methods
 On-The-Job –
Experienced cook
guides new employees
in practicing job skills
at the workplace
 Coordination training
 On-The-Job –
Experienced
deliveryman guides
trainees in practicing
job skills at the
workplace
 Internship
 Behavior modeling
 Coordination training
3. Training evaluation
Cook:
 Survey fill out by Trainee / Trainee cook should evaluate her/himself, therefore evaluate the trainer
chief /

11.  Survey fill out by Trainer /Trainer will evaluate the training that how
good or bad cook learn thing and his/her skill improved or not etc/
Deliveryman:
 Survey fill out by Trainee / Trainee deliveryman should evaluate her/himself, and also evaluate the
trainer/
 Survey fill out by Trainer / Trainer will evaluate the training that how good or bad delivery man learn
thing and his/her skill improved or not etc/
Performance management
Cook Deliveryman
Approach Relative to standard Relative to peers
Method for performance
management
Graphic rating scale Simple ranking
Motivation  The best staff will be awarded every month
 If income and profit are over than expected, staff
will gain bonus.