Student Name:

Student ID:

Assessment
Summary
Unit Details SITXHRM004–Recruit, select and induct staf

This is a summative assessment, which

Assessment Type requires each student to have adequate
practice prior to undertaking this assessment

Assessment 1 Written Task

Assessment
Methods
Assessment 2 Project/Role-play

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 Assessment Tool|
SITXHRM004

For Assessor Only - ASSESSMENT COVER

SHEET
This form is to be completed by the assessor and used as a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on
the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and
attached to this form.
Student
Student Name:
ID No:
Contact
Email:
number:
Unit Code &
SITXHRM004 – Recruit, select and induct staf
Title
First Submission  Subsequent submission 
Result
Please attach the following documentation to this form S = Satisfactory
NS = Not Satisfactory

Assessment 1  Written Task S | NS

 Task 1 – Create Recruitment action Plan S | NS

 Task 2 – Role Play S | NS
 Task 3 – Create Induction Program S | NS
Assessment 2
 Task 4 – Complete Application Shortlisting Matrix S | NS
 Task 5 – Role Play S | NS
 Task 6 – Finalise the Employment S | NS
Final Assessment Result for this unit
(Student will be assessed as being competent
only upon satisfactory completion of all the  Competent  Not Competent (Comments)
above mentioned assessments)
The Evidence provided is:

 Valid  Sufficient  Authentic  Current

Student Declaration:
I acknowledge that I understand the requirements to complete the assessment tasks. The assessment
process including the provisions for re-submitting and academic appeals were explained to me and I
understand these processes. I understand the consequences of plagiarism and confirm that this is my own
work and I have acknowledged or referenced all sources of information I have used for the purpose of this
assessment.

Student’s Signature: Date: / /

Final feedback:

Version: 4.0 Acumen Education Pty Ltd © Page 12 of 63

Assessor: I declare that I have conducted a fair,
valid, reliable and flexible assessment with this Signature:
student, and I have provided appropriate feedback.
Date: / /

Administrative use only

Entered onto Student

Management Database
Date Initials

USE FOR REASSESSMENT ONLY

Assessment Task No/s

Components

Competent - C Not Competent - NC

Result of Reassessment
(Please circle the Final Assessment Outcome)
Feedback to Student

Please provide general feedback on the Student’s performance.

Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.

Assessor Signature Date

 Assessment Tool|
SITXHRM004

Assessment 2 – Project/Role-play
Instructions for Students

 This is the second of the two assessment tasks you must complete satisfactorily to be
deemed competent in this unit.
 There are six tasks in this assessment. The student must complete all six tasks to the
required standard, to complete this assessment satisfactorily.

Task 1
o Student must create a recruitment action plan. The recruitment plan may be
submitted in Microsoft Word format with no longer than 500 words. Student must also
draft the interview questions.

Task 2
o Students must discuss staffing needs with colleagues and obtain approval. This is a
role play.

Task 3
o Student must create an induction program. The induction program may be submitted in
Microsoft Word format with no longer than 500 words.

Task 4
o Student must complete Application Shortlisting Matrix, draft the template of an interview
letter and a letter to inform unsuccessful applicants of the recruiter’s decision.

Task 5
o Student must conduct interviews with three applicants (one for each position – cook,
kitchen hand and volunteer), using the interview questions drafted in Task 1. This is a role
play.

Task 6
o Student must finalise the employment and prepare a letter of appointment and an
employee file for any one successful candidate.

 Tasks 1, 3, 4 and 6 are to be completed out of class, in the student’s own time.
 Tasks 2 and 5 of this assessment must be conducted in class, in a simulated workplace
environment, as role plays.
 Your assessor will observe you performing this task and record and assess your
performance in the Role Play and Performance Observation Checklist.
 Read the Assessment description carefully.
 Assessment may be submitted in Microsoft Word format.
 Clearly label your work with name, unit code and unit title to all the documents and sheets
that are attached to your submission.

Version: 4.0 Acumen Education Pty Ltd © Page 40 of 63

 Review the Observation Checklist so that you are familiar with the behaviours that you are
expected to perform during the observation.
 Review other resources, tools, job aids that provide guidance related to the task you
are going to perform.
 Seek clarification regarding the assessment required to be done.
 Acknowledge clearly when and how you are drawing on the ideas or phrases of others.
 Consult your assessor when you are unsure about how to acknowledge the contributions of
others to your thought and writing.
 Read the Plagiarism policy and procedure carefully to understand the consequences
that you could face if your work is plagiarized.
 Seek clarification regarding the assessment required to be done, if you do not understand
the task.
 Ask for reasonable time from Assessor for preparation of project or Assessment.
 Seek information on additional reading material and reference for completion of the
assessments.
 Students with special needs can seek assistance from assessors depending upon the
natureof the need.
 Submit this document along with your assessment work.

Resources required for assessment

The assessor must ensure that the following resources are made available to students, for
assessment:

 Appendix A: Hospitality industry award (general)

 Appendix B: Job descriptions
 Appendix C: Sample induction checklist from Fair Work Ombudsman
 Appendix D: Applicant Shortlisting Matrix
 Appendix E: Interview Record Form
Scenario

You are the restaurant manager in a casual dining restaurant, Pesto’s, that has started
receiving negative reviews on social media platforms, such as Zomato, Google maps, and
Facebook.

Three months ago, Pesto’s extended the size of their dining area and started seating more
patrons for each service period. Since then, the restaurant, a local favourite in the North
Melbourne area, has started receiving a lot of complaints about service quality and time.

Your 4.5 stars rating has come down to 3.2 stars. Reviews on Zomato include:

“Great food as usual, however, we did not appreciate being made to wait 25 minutes for
our meals to arrive.”

“I used to love this place. They used to make my favourite pasta. But in my last two visits I
have not enjoyed the experience. The wait is long, the place is overcrowded, and the food
was cold by the time it got to me. I will not come back.”

“The wait staf were friendly and apologetic about the nearly 40 minute wait for our food, and
a mix up in our order. Yet, it does not make up for the fact that the chefs in the kitchen are
clearly not paying attention to what they need to be doing.”

Since expansion, the kitchen team has been struggling to cope with the increasing numbers of
customers. Currently, you have 1 chef and 2 cooks working full time, servicing on an average
50 customers per hour between 5 PM – 10 PM. Your busiest days of the week are Thursday
– Saturday.

Kitchen staf start work at 3 PM and finish at 11 PM.

You need more kitchen staf (cooks and kitchen hands) for the busiest days of the week.
You also have to take on a volunteer work experience student, who is studying a cookery
course. This volunteer can assist in the capacity of a kitchen hand.

It is now April 15th. The new recruits must start work by 1st June.

You have a budget of $900 per week for wages of the new staf.
Task 1: Create a recruitment action plan

Taking into account the needs of the business, identify how many new kitchen staf you can
employ, within the budget of $900.

Use the Hospitality Award in Appendix A to make this calculation.

Ensure that your calculation includes at least:

 1 part-time permanent staf
 1 casual staf
 1 volunteer staf – kitchen hand (unpaid, can only work 20 hours per week)

After you have made your calculations, you must research and create a recruitment action
plan.

Your plan must be a typed document, no longer than 500 words.

Your plan must include:

1. Business needs analysis:

 immediate issues facing the business

 organisational changes necessary to rectify performance issues

2. Recruitment

 Staffing needs
o number of staf required
o staf costs
o job positions to be advertised

 Selection criteria for each job, based on the job descriptions provided to you in
Appendix B (criteria must be merit-based and adhering to EEO principles), including:
o job skills
o customer service skills

 A recruitment timeline that includes the duration and dates of each stage as follows:
o advertising
o shortlisting
o selection and notification of shortlisted candidates
o notification of unsuccessful candidates
o interview
o role commencement and induction/ training

Against each stage of the timeline, indicate who will be involved in the process (e.g.,
who will advertise, who will interview, etc.)
  Identify where the interviews will be held. In case your selected candidates
cannot attend the interview in person, identify one alternate arrangement that can be
made.
 For each position, draft the text for a job ad.

Each ad must include:

o job title, clear description of role, location and duties
o employment type
o clear and concise key selection criteria (including job skills and experience, and
customer service skills and experience)
o customer service attitudes and experiences that applicants must have
o wages where applicable
o application deadline

 an estimate of approximate advertising costs and procedures for 3 media (such as

website, newspaper, journal, social media, etc.), using the internet for research,
presented in the following format:

Job advertising Cost of advertising Additional details of

site/newspaper product

 for each position, a sample of 5 interview questions you will ask to ensure the applicants
meet selection criteria

 for each position, 2 types of checks you will perform on shortlisted candidates

 2 strategies you can use to find more candidates if you do not get a sufficient number of
applications or suitable candidates for any job position

Submission requirements

At the end of this task, you must submit your recruitment plan as a typed document, to your
assessor.
Task 1:

shift hours in a shift hours in a Pay rate per

day Pay rate per hour Total day hour Total
Cook Kitchen Hand
Thursday 6 30 180 4 15 60

Friday 6 22 132 4 18 72

Saturday 6 22 132 4 20 80

Sunday 6 25 150 4 20 80
594 292

Total of both
workers 594 + 292
886

Business need analysis

With the given scenario Pesto restaurant is facing multiple complaints related to food delivery and
customer service due to which there is need of cook of kitchen hand in a restaurant. As restaurant has
busy days also where the customer count is maximum, performance of the existing resources is
getting impacted by mixing the order and preparing unwanted dishes.
All this situation need for new resource recruitment.

Recruitment
Staffing need
 1-part time permanent staf
 1 casual staf
 1 volunteer staf – Kitchen hand
With the shared requirement all requirement will be completed within $900

The Job positions which will be advertised are

 Kitchen hand – casual staf
 Kitchen hand - Volunteer staf
 Cook – Permanent Staf

Selection criteria
 Can handle high stress environment
 Good customer service skills

Recruitment timeline

Stage Duratio Dates

n
Advertising 1 week 15th Apr – 22nd Apr’20
Short listing 1 week 22nd Apr – 29th Apr’20
Selection and notification of shortlisted 1 week 29th ’Apr– 5th May’20
candidates
Notification of unsuccessful candidate 1 week 5th May – 12th May’20
Interview 9 days 12th May - 21th May’20
Role commencement and induction/training 10 days 21th May – 31stMay’20
 Project manager and marketing manager will advertise for job. Interviews will be held at Pesto
restaurant, Melbourne.
 If in case the candidate is not able to attend the interview in person, one option a telephonic
interview is enabled

Job description draft of three diferent positions in a hospitality industry.

Position 1

One full time cook required for Pesto Restaurant

We are a busy inner-city restaurant serving up delicious modern Australian fare, and we need an
experienced cook to join our energetic team.
Job brief
We are looking for a skilled Cook to prepare delicious meals according to menu. You will cook dishes
that will delight our customers with their taste and timely delivery.
An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals.
They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various
ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.
Responsibilities
 Set up workstations with all needed ingredients and cooking equipment
 Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
 Cook food in various utensils or grillers
 Check food while cooking to stir or turn
 Ensure great presentation by dressing dishes before they are served
 Keep a sanitized and orderly environment in the kitchen
 Ensure all food and other items are stored properly
 Check quality of ingredients
 Monitor stock and place orders when there are shortages
Requirements
 Proven experience as cook
 Experience in using cutting tools, cookware and bake ware
 Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
 Ability to follow all sanitation procedures
 Ability to work in a team
 Very good communication skills
 Excellent physical condition and stamina
 High school diploma or equivalent; Diploma from a culinary school will be an advantage

Job Location - Pesto restaurant, 314 V Street, Melbourne Australia.

Working hours - 30 hours in a week

Qualifications: - The candidates who has done their studies in hotel management with an
experience of 3- 6 years as cook can only apply for this position

Interested candidates can apply for the position via email mentioned below by 18 th Apr’20.
Email – pestorestaurant@outlook.com
Please note this is full time position.
Regards
HR

2. Kitchen hand - Casual

Location: Melbourne
Work type: Part Time
Categories: Kitchen Hand

A great opportunity for an experienced part- time cook to join the restaurant. We are passionate about
challenging the traditions of these environments by delivering innovative and quality hospitality
solutions that reflect the high street expectations and idiosyncrasies of our market.

Key Duties;
 Basic food prep and assistance to the chefs
 Thorough cleaning of kitchen before and after service
 Operating a commercial dishwasher to a high standard
 Stock rotation & control
 Any other ad hoc duties as required by management

The successful candidate will demonstrate;

 Knowledge of food handling/service and preparation

 Basic knife skills
 High organizational skills Knowledge of OH&S guidelines
 Experience in customer service
 Physical fitness as role can involve lifting up to 15kg
 In depth knowledge of manual handling theory and practical skills

The Benefits

We place great importance on being an employer of choice and ofer excellent career opportunities
including internal transfers; ongoing training and development, a competitive salary, recognition
programs including service and safety awards, regular team event days, site based benefits and
company discounts.

So, if you are a 'can-do' person, then you'll fit right in and we'd like to have you on our team.

Advertised: 01 APRIL 2020 AUS Eastern Daylight Time

Applications close: 21st Apr 2020 AUS Eastern Daylight Time

Suitable applicants should apply immediately - Please note this is Casual Position
Interested candidates can apply for the position via email mentioned below
Email – pestotrestaurant@outlook.com

Regards
HR

3. Kitchen hand– Volunteer

Kitchen Hand (Volunteer)

This exciting new opportunity has come into existence – become a great success by joining a
reputable, established company that has a superb reputation built on service, quality and style. We
have a history of continuous growth and unlimited potential. Here is your chance to develop your
career and improve your skills to reach your peak and shine!

The ideal candidates will possess:

-Have ability to work at a good pace
-Have ability to work in a team environment
-Have a minimum of 2 years’ experience in food Preparation
-A 'can do' attitude
-A passion for working with food
-A positive outlook on life
-Be available from Monday to Friday every day – Day Shift hours

Qualifications: -
*Prior kitchen experience
*Being able to stand for long hours and lift heavy items
*Demonstrating some proficiency in reading and understanding English
*Food preparation experience
*A High School diploma or GED

We will ofer:
-a professional work environment
-a part-time day-shift position
-a brand new commercial kitchen

This will leave your weekends and evenings free - no catches!

Location - city edge, one street away from public transport OR ample parking!
Suitable applicants should apply immediately - Please note this is Part Time Position
Interested candidates can apply for the position via email or phone mentioned below by 21 th Apr’20
Email – abcrestaurant@outlook.com
Phone no- +1109756576
Regards
HR

Position being Job advertising Cost of Additional

advertised site advertising details of
product
Cook careerone.com $ 60 Details also
shared with print
media -
newspaper
Kitchen hand – au.indeed.com $ 50 Details also
casual staf shared with print
media -
newspaper
Kitchen hand - au.jora.com $ 70 Details also
Volunteer staf shared with print
media -
newspaper

Sample 5 interview questions you will ask to ensure the application meet selection criteria
 Qualification
 Skills
 Salary
 Total years of experience
 Relevant experience

Two type of checks you will perform on shortlist candidates

 Qualification check
 Last 3 organizations professional check

Two strategies if you don’t find the suitable candidates for job positions
 Hire consultancy firms
 Outsource the position
Performance Checklist and Assessment Outcome – Assessment 2, Task 1

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Did the student: Satisfactory Comments

Demonstrate understanding of the recruitment needs
of the business based on customer feedback and  Yes  No
efficiency levels in the restaurant described in
scenario
Calculate staf numbers required based on business
 Yes  No
needs and budgets
Develop a recruitment timeline containing criteria
 Yes  No
specified in the task
Use job descriptions to create clear and concise
 Yes  No
selection criteria, and job ads for all three positions
Ensure selection criteria are merit-based and in
 Yes  No
adherence to EEO principles

Prepare drafts of job ads for each position  Yes  No

Prepare an estimate of advertising costs which

 Yes  No
include three media
Prepare sample interview questions based on
selection criteria (job skills and customer service skills)  Yes  No
for each position
Identify checks to be conducted for shortlisted
 Yes  No
candidates for each position
Identify two problem solving strategies if a suitable
number of candidates is not received in the first round  Yes  No
of recruitment

Result:  Satisfactory  Not Satisfactory  Not Assessed

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback.

Assessor Name:

Assessor Signature: Date: / /

 Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date://

 Task 2: Role play – Discuss staffing needs with colleagues and obtain
approval

Have a meeting with the owner of Pesto’s to discuss your staffing needs and your proposed
recruitment plan.

During your meeting with the restaurant owner:

 discuss your staffing needs, including the reason for staf changes,
 identify the number of staf you wish to hire, their employment type (full time/ part
time, casual, volunteer), and staf costs;
 identify how the proposed staf changes will improve the quality of service, including
how you will allocate duties;
 describe your recruitment timeline, and who will be involved in the recruitment process;
 discuss the selection criteria you have used and your drafts of the job ads;
 discuss advertising media costs,
 discuss your sample of interview questions
 seek feedback on your plan from the restaurant owner, and seek approval to implement
your plan

At the end of the task, you must receive approval for your recruitment plan, from the owner of
the restaurant.

Your assessor will observe you participating in this role play, and will assess you based on your
ability to:
 Clearly communicate your requirements to the restaurant owner
 Seek input from the owner and actively listen to their ideas

This is a role play. Your assessor will play the role of the restaurant owner, or organise for a
classmate to play the role of the owner of Pesto’s.

Your assessor will assess your performance using the Role Play Observation Checklist Below.

Submission requirements

At the end of this task, you must submit a Role Play Observation Checklist completed by your
assessor and signed by you, to your assessor.

Task 2:

Role Play
Role Play Observation Checklist and Assessment Outcome – Assessment 2, Task 2

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Date of submission
Did the student Comments
Check (X)
demonstrate the following (How did the student demonstrate
skills: this?)
Y N

Consult with the restaurant owner

about the staffing needs of Pesto’s,
and rationale for hiring staf
Identify new job roles to be
advertised and staf costs
Discuss how the proposed staf
changes will improve the quality of
service

Outline selection criteria of each job

Outline recruitment timeline

persons responsible for each stage
Present the drafts of the job ads and
seek approval for them

Discuss media costs

Present draft interview questions for

each position and seek for them
Seek feedback on and approval for
implementing the recruitment plan
Listen attentively to inputs of
restaurant owner
Feedback / Comments:
 Result:  Satisfactory  Not Satisfactory  Not Assessed
Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.

Assessor Signature: Date: / /

Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date: / /

Task 3 – Create an induction program

Pesto’s restaurant’s operating hours are Monday – Sunday, 5 PM – 10 PM.

The kitchen staf working the start working at 3 PM, prior to the restaurant opening.

The induction program that Pesto’s provides employees is 1 hour in duration.

Prepare a plan for induction and orientation for new employees.

Your induction plan must include:

 location
 duration
 date and time (ensure the induction is conducted at a time when disruption to
operations can be minimised)
 who the induction program will be conducted by
 content and structure of induction program
 documentation the new employees must complete at induction
 where the documentation will be filed and maintained
 an induction acknowledgement form which lists all items covered in the induction program,
and which employees must sign and date to indicate they have received the induction
program

You plan must be submitted as a typed document, no longer than 500 words.

Use the Induction Checklist Template from Fair Work Ombudsman (Appendix C) to plan the
content and structure of your induction program.

Submission requirements

At the end of this task, you must submit:

 an induction plan as a typed document, including:
o outline of the induction program
o information about documentation and filing of employee records
o acknowledgment form
Task 3:

Staf induction program

Induction program is the procedure used within many businesses to welcome new employees to the
company and organize them for their new role. This program also include the safety training delivered
to contractors before they are allowed to enter a site or begin their work
The induction programmed lists recommended activities to be covered from day one through to the
end of probation.

Location: Pesto restaurant, 314 V street, Melbourne Australia.

Duration:1 week 1 hour a day.

Date and Time: 10th of June through to 17th June
Conducted by: Induction Program will be conducted by HR and their supervisors

SESSION CONTENT OF SESSION

Introduction to the
Restaurant and work area
Person Responsible – Line
Manager
Introduction to other
members of staf
Person Responsible – Line
Manager
 Mission, Vision, Objectives of work area
 How the work area fits in to the wide
restaurant
 All key operational and social areas to be
visited.
 Go through organization chart
 Discuss roles and responsibilities of staf in
general terms.
 May also want to extend time to allow visits to
key contacts out with work area.

Introduction to the other  Purpose/Activities of the other teams/work

teams within the Work area areas
(if appropriate)  How the team fits in to the work area
Person Responsible – Line  How the work area fits into the Restaurant
Manager

Terms and Conditions  Ensure new start has viewed and understood
Person Responsible – Line information contained in the Information for
Manager New Employees this contains important
information on terms and conditions.

Performance Standards  Outline specifics of job role – (job description)

Person Responsible – Line  Define goals, objectives, and expectations
Manager  Review probation and performance and
development review/ ADR/ appraisal process.

Culture of the Work area
Person Responsible – Line
Manager/Nominee
 Make new start aware of local arrangements
regarding hours of work, holiday requests,
sickness procedure, after hours working, dress
code, lunch arrangements, etc.
 Other Restaurant procedures e.g. internet and
e-mail usage, transportation and parking, etc.

Office Systems  Review processes for using office equipment

Person Responsible – Line such as: computer, telephone, voicemail, fax,
Manager/Nominee printer, photocopier, etc.
 Review processes for using other Restaurant
equipment/systems such as: libraries,

Job Specific Training and
Development
Person Responsible – Line
Manager/Nominee
Health and Safety
Person Responsible – Health
& Safety Co-coordinator/ Line
Manager
Monitoring and Evaluation
Person Responsible – Line
Manager
Probation
Person Responsible – Line
Manager
Documentation to be submitted at pestorestaurant@outlook.com before the induction process
Documents to be submitted:
 Copy of their resume
 ID proof
 Address proof
 Experience letter of previous employment
 Education certificates
 2 photographs
Maintenance of documents: Documents should be maintained in separate zip folder with the name
of employee.
Acknowledgment form
laboratories, open access computers, etc.
 Review computer security, and software
usage.
 Consider environmental efficiencies (waste,
recycling, energy)
 Role specific development needs should be
reviewed and a suitable programme of
training should be planned that aligns the
individual’s skills to their core duties.
 Staf with line management responsibilities
should be clear as to their duties and attend
any relevant training.
 Outline the use of annual performance and
development reviews/ ADR as one method for
determining ongoing role specific
development needs.
 Introduce Restaurant wide training and
development opportunities available to staf.
 Review use of personal development planning
tools (i.e. PDP)
 Physical – fire exits, fire alarms, fire
evacuation procedure, fire-training
arrangements, manual handling, first-aid
arrangements, VDU usage, and other
arrangements as required.
 It is important that the Induction programmed
is monitored and reviewed.
 Throughout the period regular review
meetings should be held and any adjustments
made.
 See sample templates to support this process:
Checklists, Evaluations.
 For new staf, the Probation Policy will apply
Name of new employee -
Name of staf member conducting the induction -

Job description
Job classification
Mission overview
Basic communication overview
Shifts, lunch time
Employment status
Restaurant’s policy regarding uniform and reporting absence
Disciplinary and grievance procedures
WHS policy of restaurant
Awareness regarding food safety policies
Tour of workplace
Introduction to colleagues
Emergency procedures

Employee Signature __________ ______________________

Manager Signature____________
Performance Checklist and Assessment Outcome – Assessment 2, Task 3

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Did the student: Satisfactory Comments

Research and prepare an induction and orientation
 Yes  No
plan for employees
Identify when, where, and by whom the induction will
be conducted, and ensured that the program  Yes  No
minimises disruption to operations
Prepares structure and outlines content for the
induction program, and includes:
 key organisational policies and procedures  Yes  No
 job role details
 facilities orientation
Identifies documentation that employees must
 Yes  No
complete, at the end of the induction program
Identifies procedure for filing and maintaining
 Yes  No
documentation
Prepares acknowledgement form for employees to
 Yes  No
complete after induction

Result:  Satisfactory  Not Satisfactory  Not Assessed

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback.

Assessor Name:

Assessor Signature: Date: / /

Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date: / /

Task 4 – Analysis and selection of job candidates

Scenario

You have received two applications and CVs for each position advertised. These have been
summarized in table format in the Application Shortlisting Matrix in Appendix D.

The matrix contains information about the candidates’ qualifications and work experience.

1. Complete the application shortlisting matrix by indicating, against each applicant, whether
the applicant has been shortlisted or not, and providing a rationale for your decision.

2. Research and draft the template of an interview letter for a shortlisted applicant; ensure
you:
o inform candidates of their progress to interview stage
o inform candidates of the location and time of their interview
o ask candidates to inform you if they cannot attend the interview, and provide
information on alternate arrangements that can be made in such a case

(this is only a template of a letter and does not need to be addressed to any individuals)

3. Draft the template of a letter to inform unsuccessful applicants of your decision (this is only
a template and does not need to be addressed to any individuals)

Submission requirements

At the end of this task, you must submit:

 a completed Applicant Shortlisting Matrix
 one draft of an interview letter
 one draft of a letter informing unsuccessful applicants of your decision
Task 4:

Applicant Short-listing Matrix

Candida Positio Educati Vocational Relevant Skills and Shortlist Commen

te name n on qualificati experien attributes ed ( Y/N) ts
applie on ce ( rational
d for e for
your
decision
)
John Cook Year 10 Certificate *2 years *Organizatio N He is
Dew 3 in as nal skills less exp.
commerci kitchen *Willingness As cook
al cookery hand to work on than
*1 years weekends other
as cook *Good candidat
customer e.
service skills
Bing Cook Year 12 Diploma 3 years *Can handle Y He has
naanon in experien high stress better
hospitality ce in environment experien
restaura *Physical ce as
nt as stamina compare
cook *Multitasking d to
*IT skills other
*Good candidat
customer e and
service skills has 3
years of
exp. As
cook
which is
more
relevant
Mary fry Kitche High Certificate *2 *flexibility Y He has
n school 2 in months *being able more
Hand hospitality exp. In to stand for kitchen
food and long hours exp. And
beverag and lift heavy can work
e service items under
*6 *able to work pressure
months cash register
kitchen Can work
hand under
exp. pressure

Ravi Kitche Year 10 None None *able to work N He has

singh n quickly and less
Hand safely kitchen
*plenty of exp. As
stamina compare
d to
 other
candidat
e

Interview invite letter for shortlisted candidate

Dear Candidate,

Thank you for applying to Pesto Restaurant.

Your application for the shared position stood out to us and we would like to invite you for an interview
at our office.

You will meet with our Restaurant manager, Ms. Blake, and two of her team members. The interview
will last about 60 minutes. You’ll have the chance to discuss the position’s responsibilities and learn
more about our company.

We would like to conduct your interview sometime this week. Please let me know which one of the
following time slots you would prefer. I will be sending you a calendar invitation once I receive your
reply.
 Monday 3/5, 5:30 p.m.
 Wednesday 4/5, 10:30 a.m.
 Wednesday 4/5, 5:30 p.m.
If none of these time slots work for you, let me know.

Our offices are located at Pesto restaurant, 314 V Street, Melbourne Australia. You can find an
attached screenshot of our exact location. Please bring your ID, so you can receive a visitor’s pass at
the reception. Ask for Mr. Edwards, our Office Manager, as soon as you arrive.

Looking forward to hearing from you.

Regards.

Letter for the unsuccessful candidates:

Dear (name),

Thank you for taking the time to speak to us about the position, (job title).

We regret to inform you that Pesto Restaurant will not be pursuing your candidacy for this position.
Though your qualifications are impressive, the selection process was highly competitive and we have
decided to move forward with a candidate whose qualifications better meet our needs at this time.

We thank you for your interest in Pesto and wish you all the best in your future endeavors.

Regards,
HR
Performance Checklist and Assessment Outcome – Assessment 2, Task 4

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Did the student: Satisfactory Comments

Read and interpret applications, and evaluate
applications against selection criteria and customer  Yes  No
service criteria
Follow recruitment procedures by completing the
 Yes  No
Applicant Shortlisting Matrix for each applicant
Shortlist 3 applicants, one for each position, to move to
 Yes  No
interview stage
Draft the template of an interview letter to advise
successful applicants of their progress to the next
stage of recruitment, ensuring access instructions and  Yes  No
special arrangements are included in the interview
letter
Draft the template of a letter to advise unsuccessful
 Yes  No
applicants of the recruiter’s decision

Result:  Satisfactory  Not Satisfactory  Not Assessed

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback.

Assessor Name:

Assessor Signature: Date: / /

Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date: / /

Task 5: Conduct interviews

You are to conduct interviews with three applicants (one for each position), using the
interview questions you have drafted in Task 1.

Prior to the interview:

 discuss with your assessor which candidates (names) you are going to interview for each
position, so that your assessor can organise for three volunteers to play the roles of the
interviewees

 provide each interviewee with a copy of the relevant interview questions; since this is a
simulation, your interviewees will need to prepare their responses

 provide each interviewee with a copy of the selection criteria for their role

 prepare an interview Record Form for each interview using the template in Appendix E,
customising the template with your own interview questions.

Part A - During the interviews

During the interviews you must:

 Confirm that the information provided in the résumés is accurate

 Ensure the candidates have the skills and knowledge required for the job
 Ensure the candidates have the customer service attitudes and experience required for the
job

Use the Interview Record Form you have prepared to make notes of the candidates’
responses in the interviews.

Part B - After the interviews

After the interviews, you must discuss the performance of all three candidates with the owner
of the restaurant and make recommendations for recruitment based on the outcomes of
the interview, i.e. – whether the candidates were successful or not.

This is a role play.

For the interviews, your assessor will organise three volunteers to play interview candidates.

After the interview, your assessor will play the role of the restaurant owner.

Your assessor will observe you conducting interviews and assess you on your ability to:
 use verbal and non-verbal communication skills clearly
 use questioning skills to get information about job skills, experience and customer
service attitudes
 use rapport building skills to put interviewees at ease
 quickly adapt interview techniques to meet the needs of your interviewees (such as
language and comprehension levels)

During the meeting with the restaurant owner, you will be assessed on your ability to:
 communicate your ideas clearly to your colleague and obtain their inputs and feedback
 collaboratively arrive at a decision

Your assessor will assess your performance using the Role Play Observation Checklist below.

Submission requirements

At the end of this task, you must submit:

 three Interview Record Forms (one for each interview)
 a Role Play Observation Checklist completed by your assessor and signed by you
Task 5:

Bing Naanon selected as cook. He has better experience than other candidate and has 3 years of
experience.
Marry Fry selected as kitchen hand as he has more kitchen experience and can work under
pressure.
Ravi Singh selected as causal kitchen hand. There all on the basis of their experience and capability.

Questions to be asked at the time of interview

 What is your Qualification

 Which all add on Skills he/she have?
 What is the current Salary and expectation
 Why should we hire you?
 What all are positive you have for this role?
 What is the your total years of experience
 What is the relevant experience?

The section criteria are on the basis on:

 Years of experience
 Communication skills
 Confidence level
 Qualification
 Positive role.

Part A During the interview

INTERVIEW RECORD FORM

1. Candidate Ravi Singh

Position Kitchen hand Volunteer Date 5 May 2020

Applican Ravi Singh Interview 10:00 AM

t name time
Rating
0 = did not
meet criterion
Questions
Response and comments 1 – met
criterion
2 – exceeded
criterion
Job skills
Q What is the current Salary Good for volunteer position 1
and expectation

Q Did you Handle small work Good for volunteer position 2

accurately
Qualifications
Q What is your Qualification Good for volunteer position 2

Q Positive attitude Good for volunteer position 1

Communication and
 Teamwork Skills
Q Confidence level Good for volunteer position 2
Q Communication skills Good 1

Customer Service
Skills
Q Polite V. Good 2

Q Attentive. Good Good 1

listener
Other skills and
attributes
Q Ability of team Good 1
work
Q Complete task on V. Good 2
time
Total score: 15
Interview Outcome: Successful candidate– make oferUnsuccessful
candidate
Name of interviewer: Signature:

Candidate 2 - Merry fry

Position Kitchen hand Casual Date 5 May 2020

Applican Merry fry Interview 10:00 AM

t name time
Rating
0 = did not
meet criterion
Questions
Response and comments 1 – met
criterion
2 – exceeded
criterion
Job skills
Q What is the current Salary Good for volunteer position 1
and expectation

Q Did you Handle small work Good for volunteer position 2

accurately
Qualifications
Q What is your Qualification Good for volunteer position 2

Q Positive attitude Good for volunteer position 1

Communication and
Teamwork Skills
Q Confidence level Good for volunteer position 2
Q Communication skills Good 1
 Customer Service
Skills
Q Polite V. Good 2

Q Attentive. Good Good 1

listener
Other skills and
attributes
Q Ability of team Good 1
work
Q Complete task on Excellent 2
time
Total score: 15
Interview Outcome: Successful candidate– make oferUnsuccessful
candidate
Name of interviewer: Signature:

Candidate 3 - Bing nanoon

Position Cook Date 9-June-20

Applican Bing nanoon Interview 12:00 PM

t name time
Rating
0 = did not
meet criterion
Questions
Response and comments 1 – met
criterion
2 – exceeded
criterion
Job skills
Q What is the current Salary Excellent 2
and expectation

Q Handle stress and manage Excellent 2

rush hours
Qualifications
Q What is your Qualification V good 2

Q Positive attitude V good 2

Communication and
Teamwork Skills
Q Confidence level Excellent 2
Q Communication skills Good 2

Customer Service
Skills
Q Polite good 2
 Q Attentive. Good V good 2
listener
Other skills and
attributes
Q Ability of team V good 2
work
Q Complete task on Excellent 2
time
Total score: 20
Interview Outcome: Successful candidate– make oferUnsuccessful
candidate
Name of interviewer: Signature:

PART B After the interviews

All three candidates are good to be hired for our restaurant; Ravi Singh can be hired as volunteer
kitchen hand not as casual kitchen hand.
For cook position the candidate is perfect having relevant experience and can be beneficial for the
restaurant.

They are good to hire and go in a background check stage.

Role Play
 Role Play Observation Checklist and Assessment Outcome – Assessment 2, Task 5

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Cook: Kitchen hand: Volunteer:

Date of submission Part A:

Part B:

Part
A
Did the student Comments
Check
demonstrate the (X) (How did the
following skills: Kitchen student
Cook Voluntee demonstrate this?)
hand r

Y N Y N Y N

Use questioning skills to get

information about
candidate’s attitudes,
aptitude, experience and
fit for the needs of the
restaurant
Demonstrate communication
skills of active listening, clear
and concise speech, and
rapport building during the
interview, and when
discussing interview
outcomes
with colleagues
Adapt/ rephrase interview
techniques to meet the
needs of the interviewee
Listen attentively to inputs of
interviewees
 Part B
Did the student Check (X) Comment
demonstrate the following
Y N s
skills:
(How did the student demonstrate this?)
Describe the outcome of each
interview, and make
recommendations for the recruitment
of staf
Demonstrate critical thinking skills to
evaluate candidature, when
describing rationale for
recommendations
Seek feedback from restaurant
owner, and approval to recruit
selected staf
Listen attentively to inputs of
restaurant owner
Feedback / Comments:

Result:  Satisfactory  Not Satisfactory  Not Assessed

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.

Assessor Signature: Date: / /

Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date: / /

Task 6: Finalise employment

Part A

You must prepare for any one successful candidate:

1. a letter of appointment that contains:

o terms and conditions of employment
o key dates
o an induction and orientation schedule, including date and times

2. an employee file that contains:

o Applicant Shortlist Matrix
o interview notes
o letter of appointment
o copy of induction checklist to be signed by candidate (prepared in Task 3)

Part B

Draft an email to all kitchen staf of the restaurant, advising them of the following:

 names of new employees

 start date of new employees
 induction time, location and duration
 how the induction program will afect the work of other kitchen staf (e.g. introductions,
facilities tours, etc.)
 how the induction will ensure operations are not disrupted
Task 6:

Part A

Appointment letter:

I. Position

Job title
Your title will be [Job_title], and you will report to the Company’s [Manager’s job_title].

Working schedule

This is a [full-time/part-time] position requiring approximately [e.g. 40] hours per week. Your regular
weekly schedule will be [e.g. Monday to Friday 09:00-17:00]. You can join from – 20th June, 20

Employment Relationship

Employment with the Company is for no specific period of time. Your employment with the Company
will be “at will,” meaning that either you or the Company may terminate your employment at any
time and for any reason, with or without cause. Any contrary representations that may have been
made to you are superseded by this letter agreement. This is the full and complete agreement
between you and the Company on this term. Although your job duties, title, compensation and
benefits, as well as the Company’s personnel policies and procedures, may change from time to time,
the “at will” nature of your employment may only be changed in an express written agreement signed
by you and a duly authorized officer of the Company (other than you.)

II. Cash Compensation

Salary

The Company will pay you a starting salary at the rate of $[Gross annual salary] per year, payable in
accordance with the Company’s standard payroll schedule, beginning [start day] and you will receive
your first paycheck on [date]. This salary will be subject to adjustment pursuant to the Company’s
employee compensation policies.

Tax withholding

All forms of compensation referred to in this letter agreement are subject to reduction to reflect
applicable withholding and payroll taxes and other deductions required by law.

Tax advice

You are encouraged to obtain your own tax advice regarding your compensation from the Company.
You agree that the Company does not have a duty to design its compensation policies in a manner
that minimizes your tax liabilities and you will not make any claim against the Company or its Board
of Directors related to tax liabilities arising from your compensation.

III. Bonus (or commission) potential

In addition, you will be eligible to be considered for an incentive bonus for each fiscal year of the
Company. The bonus (if any) will be awarded based on objective or subjective criteria established by
the Company’s Chief Executive Officer and approved by the Company’s Board of Directors. Your target
bonus will be equal to [percent]% of your annual base salary. Any bonus for the fiscal year in which
your employment begins will be prorated, based on the number of days you are employed by the
Company during that fiscal year. Any bonus for a fiscal year will be paid within [number] months after
the close of that fiscal year, but only if you are still employed by the Company at the time of payment.
The determinations of the Company’s Board of Directors with respect to your bonus will be final and
binding.

IV. Employee benefits

As a regular employee of the Company, you will be eligible to participate in a number of Company-
sponsored benefits.
The Company ofers a comprehensive employee benefits program, including:
Vacation policy
You will be eligible for [number] days of paid vacation leave per year. Paid time of is additional to sick
days, bank holidays and days that the company does not operate.

Private health and dental insurance plan

As all Company employees, you will be eligible for the private health and dental insurance plan we
provide. Specific terms and conditions may change upon vendor’s decision.

Stock Options

Subject to the approval of the Company’s Board of Directors or its Compensation Committee, and
following the adoption by the Company of an equity incentive plan, you will be granted an option to
purchase [number] shares of the Common Stock of the Company or of its parent (the “Option.”) The
exercise price per share of the Option will be determined by the Board of Directors or the
Compensation Committee when the Option is granted. The Option will be subject to the terms and
conditions applicable to options granted under the Company’s Stock Plan (as adopted, the “Plan”), as
described in the Plan and the applicable Stock Option Agreement. You will vest in 25% of the Option
shares after 12 months of continuous service, and the balance will vest in equal monthly installments
over the next 36 months of continuous service, as described in the applicable Stock Option
Agreement.

V. Privacy and Confidentiality Agreements

Privacy Agreement
You are required to observe and uphold all of the Company’s privacy policies and procedures as
implemented or varied from time to time. Collection, storage, access to and dissemination of
employee personal information will be in accordance with privacy legislation.

Conflict of Interest policy

While you are employed at this Company, you will not engage in any other employment, consulting or
other business activity (whether full-time or part-time) that would create a conflict of interest with the
Company. By signing this letter of agreement, you confirm that you have no contractual commitments
or other legal obligations that would prohibit you from performing your duties for the Company.
Proprietary Information and Inventions Agreement
Like all Company employees, you will be required, as a condition of your employment with the
Company, to sign the Company’s standard Proprietary Information and Inventions Agreement.

VI. Termination Conditions

The Company reserves the right to terminate employment of any employee for just cause at any time
without notice and without payment in lieu of notice. The Company will be entitled to terminate your
employment for any reason other than for just cause, upon providing to you such minimum notice as
required by law.

VII. Interpretation, Amendment and Enforcement

VIII. Induction and orientation

You induction and orientation will start from your first day of joining. It will continue for a week.
The timings will be 2:00 pm to 3:00pm. Post that the restaurant operations will start.

This letter agreement supersedes and replaces any prior agreements, representations or
understandings (whether written, oral, implied or otherwise) between you and the Company and
constitute the complete agreement between you and the Company regarding the subject matter set
forth herein. This letter agreement may not be amended or modified, except by an express written
agreement signed by both you and a duly authorized officer of the Company.

You may indicate your agreement with these terms and accept this ofer by signing and dating this
agreement by [date the ofer expires]. Upon your acceptance of this employment ofer,
[Company_name] will provide you with the necessary paperwork and instructions.

Sincerely,
[Sender_name]

2. The employee file that contains:

Employee shortlisted matrix

Candidat Positio Educatio Vocational Relevant Skills and Shortliste Commen
e name n n qualificati experien attributes d ( Y/N) ts
applie on ce ( rational
d for e for your
decision )
Bing Cook Year 12 Diploma in 3 years *Physical Y He has
naanon hospitality experien stamina better
ce in *Multitaskin experien
restauran g ce as
t as cook *IT skills compare
*Good d to
customer other
service candidat
skills e and
*Can has 3
handle high years of
stress exp. As
environmen cook
t which is
more
relevant

Interview Notes:Bing nanoon

Position title - ____COOK ________

DATE - _____9-June-20______________

Time interview started __12:00 pm____ Time interview finished ____2:00 PM__________

Rate scale (where marks are out of 10)

1-2 Non acceptable 3-4 Poor 5-6 fair 7-8 Good 9-10 Excellent

Criteria 1 – on the basis of qualification and education

Wonderful qualification and knowledge of hospitality, can work great in restaurant

Criteria 2 – on the basis of Work experience.

Good working experience

Criteria 3 - on the basis of personal skills

Good communication skills and good customer service experience

Recommend for this Position – (Y/N) - Y

Comments - ________________Can be hired as cook ________________

Appointment letter

Job title
Your title will be [Job_title], and you will report to the Company’s [Manager’s job_title].

Working schedule

This is a [full-time/part-time] position requiring approximately [e.g. 40] hours per week. Your regular
weekly schedule will be [e.g. Monday to Friday 09:00-17:00]. You can join from – 20th June, 20

Employment Relationship

Employment with the Company is for no specific period of time. Your employment with the Company
will be “at will,” meaning that either you or the Company may terminate your employment at any
time and for any reason, with or without cause. Any contrary representations that may have been
made to you are superseded by this letter agreement. This is the full and complete agreement
between you and the Company on this term. Although your job duties, title, compensation and
benefits, as well as the Company’s personnel policies and procedures, may change from time to time,
the “at will” nature of your employment may only be changed in an express written agreement signed
by you and a duly authorized officer of the Company (other than you.)

II. Cash Compensation

Salary

The Company will pay you a starting salary at the rate of $[Gross annual salary] per year, payable in
accordance with the Company’s standard payroll schedule, beginning [start day] and you will receive
your first paycheck on [date]. This salary will be subject to adjustment pursuant to the Company’s
employee compensation policies.

Tax withholding

All forms of compensation referred to in this letter agreement are subject to reduction to reflect
applicable withholding and payroll taxes and other deductions required by law.
Tax advice

You are encouraged to obtain your own tax advice regarding your compensation from the Company.
You agree that the Company does not have a duty to design its compensation policies in a manner
that minimizes your tax liabilities and you will not make any claim against the Company or its Board
of Directors related to tax liabilities arising from your compensation.

III. Bonus (or commission) potential

In addition, you will be eligible to be considered for an incentive bonus for each fiscal year of the
Company. The bonus (if any) will be awarded based on objective or subjective criteria established by
the Company’s Chief Executive Officer and approved by the Company’s Board of Directors. Your target
bonus will be equal to [percent]% of your annual base salary. Any bonus for the fiscal year in which
your employment begins will be prorated, based on the number of days you are employed by the
Company during that fiscal year. Any bonus for a fiscal year will be paid within [number] months after
the close of that fiscal year, but only if you are still employed by the Company at the time of payment.
The determinations of the Company’s Board of Directors with respect to your bonus will be final and
binding.

IV. Employee benefits

As a regular employee of the Company, you will be eligible to participate in a number of Company-
sponsored benefits.
The Company ofers a comprehensive employee benefits program, including:
Vacation policy
You will be eligible for [number] days of paid vacation leave per year. Paid time of is additional to sick
days, bank holidays and days that the company does not operate.

Private health and dental insurance plan

As all Company employees, you will be eligible for the private health and dental insurance plan we
provide. Specific terms and conditions may change upon vendor’s decision.

Stock Options

Subject to the approval of the Company’s Board of Directors or its Compensation Committee, and
following the adoption by the Company of an equity incentive plan, you will be granted an option to
purchase [number] shares of the Common Stock of the Company or of its parent (the “Option.”) The
exercise price per share of the Option will be determined by the Board of Directors or the
Compensation Committee when the Option is granted. The Option will be subject to the terms and
conditions applicable to options granted under the Company’s Stock Plan (as adopted, the “Plan”), as
described in the Plan and the applicable Stock Option Agreement. You will vest in 25% of the Option
shares after 12 months of continuous service, and the balance will vest in equal monthly installments
over the next 36 months of continuous service, as described in the applicable Stock Option
Agreement.

V. Privacy and Confidentiality Agreements

Privacy Agreement

You are required to observe and uphold all of the Company’s privacy policies and procedures as
implemented or varied from time to time. Collection, storage, access to and dissemination of
employee personal information will be in accordance with privacy legislation.

Conflict of Interest policy

While you are employed at this Company, you will not engage in any other employment, consulting or
other business activity (whether full-time or part-time) that would create a conflict of interest with the
Company. By signing this letter of agreement, you confirm that you have no contractual commitments
or other legal obligations that would prohibit you from performing your duties for the Company.
Proprietary Information and Inventions Agreement
Like all Company employees, you will be required, as a condition of your employment with the
Company, to sign the Company’s standard Proprietary Information and Inventions Agreement.

VI. Termination Conditions

The Company reserves the right to terminate employment of any employee for just cause at any time
without notice and without payment in lieu of notice. The Company will be entitled to terminate your
employment for any reason other than for just cause, upon providing to you such minimum notice as
required by law.

VII. Interpretation, Amendment and Enforcement

VIII. Induction and orientation

You induction and orientation will start from your first day of joining. It will continue for a week.
The timings will be 2:00 pm to 3:00pm. Post that the restaurant operations will start.

This letter agreement supersedes and replaces any prior agreements, representations or
understandings (whether written, oral, implied or otherwise) between you and the Company and
constitute the complete agreement between you and the Company regarding the subject matter set
forth herein. This letter agreement may not be amended or modified, except by an express written
agreement signed by both you and a duly authorized officer of the Company.

You may indicate your agreement with these terms and accept this ofer by signing and dating this
agreement by [date the ofer expires]. Upon your acceptance of this employment ofer,
[Company_name] will provide you with the necessary paperwork and instructions.

Sincerely,
[Sender_name]

Induction check list signed by candidate

Name of new employee -

Name of staf member conducting the induction -

Job description
Job classification
Mission overview
Basic communication overview
Shifts, lunch time
Employment status
Restaurant’s policy regarding uniform and reporting absence
Disciplinary and grievance procedures
WHS policy of restaurant
Awareness regarding food safety policies
Tour of workplace
Introduction to colleagues
Emergency procedures

Employee Signature __________ ______________________

 Manager Signature____________

Part B Email to inform staf about new joiners

Hi All,

This is to inform you all that now we have 3 more staf members who will join our restaurant on
1stJune, 20

Below mention are there names:

Ravi Singh – kitchen hand Volunteer
Merry fry – kitchen hand casual
Bing Nanoon – Cook
There induction will start from 19th June onwards for a week. The timing for induction will be 2 PM - 3
PM daily. Location will be our Pesto restaurant, 314 V Street, Melbourne Australia.

The induction will not afect the other kitchen staf as it will happen before our restaurant starts our
operation. The induction will be conducted by managers and supervisors.

We will make sure their induction process will not afect any of our operational work. Let work as a
team and welcome our new team members.

Regards,
HR
Performance Checklist and Assessment Outcome – Assessment 2, Task 6

Student name

Unit code and title SITXHRM004 - Recruit, select and induct staf

Assessor name

Did the student: Satisfactory Comments

Part A
Prepare a letter of appointment for one selected
 Yes  No
candidate
Advise candidate of:
 terms of employment  Yes  No
 key dates
 induction and orientation schedule
Prepare an employee file that contains:
 Applicant Shortlist Matrix
 interview notes  Yes  No
 letter of appointment
 copy of induction checklist to be signed
by candidate

Part B

Draft an email to staf advising of new recruits and the

 Yes  No
induction schedule

Identify staff involvement in induction program  Yes  No

Identify how disruptions to operations will be minimised  Yes  No

Result:  Satisfactory  Not Satisfactory  Not Assessed

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback.

Assessor Name:

Assessor Signature: Date: / /

 Student Declaration:
I have read and agree with this assessment record.

Student Signature: Date://

Appendices

Appendix A:

Refer Hospitality Industry Award Sample Document

Appendix B:

Refer Position Description Sample Document

Appendix C:

Refer Induction Checklist Sample Document

Appendix E:

Refer Interview Record Form Sample Document

 Assessment Tool|
SITXHRM004

Appendix D: Applicant Shortlisting Matrix

Applica Position Education Vocational Relevant Skills/ Attributes Communicati Shortli Comments
nt applied for Qualificatio Work on skills st ed – rationale
Name ns Experienc (Y/N) for
e decision
John Dew Cook Year 10 Certificate III in  2 years as  Organisational  Excellent
Commercial Cookery kitchen Skills communicatio
hand  Willingness to n skills
 1 year as work on  Team member
cook weekends as well as
 Good customer leader
service skills
Bina Cook Year 12 Diploma in Hospitality 3 years’  Can handle high  Good listener
Noonan experience stress  Very good
in restaurant environments. communicatio
as cook
 Physical stamina n and
 Multitasking negotiation
 IT skills skills
 Good customer
service skills
Mary Fry Kitchen High  Certificate II in  2 months’  Flexibility  Strong
hand School Hospitality experienc  Being able to communicatio
 Food handlers e in food stand for long n and
certificate and hours and lift interpersonal
beverage heavy items skills
service  Able to work
cash register Can work as part
6 months’ of a team
kitchen Can work under
hand pressure
experience

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Ravi Singh Kitchen Year 10 None None  Able to work  Good
hand quickly and safely communicatio
n skills and
Plenty of stamina team player

The ability to
listen and learn
quickly

Applicant Position Education Vocational Relevant Skills/ Attributes Communication

Name applied Qualifications Work skills
for Experience

Mahi Way Kitchen Year 12  Certificate III in  Worked in  Excellent  Very good
hand Commercial cafeteria customer service communicatio
(volunteer) Cookery- to be as kitchen skills n skills
completed in hand – 1  Ability to prioritise  IELTS score 5.5
four months year workload
 Barista training  Working in  Problem solving
course completed restaurant skills
 Responsible Service as wait  Work rights in
of Alcohol (RSA) staf for 1 Australia
year

Polly Bora Kitchen VCE  Certificate 1 in  Working  Excellent  Good

hand Hospitality (Kitchen inSafeway customer service communicatio
(volunteer) Operations) for 1 year skills n skills
 Worked in  Can operate POS  Ability to work
KFC for 1 machine on a team/in a
year  Positive attitude team
 Adaptability environment