Reflecting on a Kitchen Manager Role at Greggs Using Gibbs Model

Reflecting on My Role as a Kitchen Manager at Greggs Using Gibbs Reflective Cycle

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Critical Reflection on My Suitability to a Particular Role in a Business

Introduction of Role of Kitchen Manager at Greggs: A Reflective Analysis

This report will make me able to more accurately assess my suitability for employment in the food industry, specifically as a Kitchen Manager for Greggs PLC. by using Gibbs Reflective Cycle. The model will help me to evaluate the attitude and skills which are essential to be successful in the Kitchen Manager role. For the following research, I will also attempt the necessary skills which is required for the appropriate management of the kitchen. The following report will state the role of Kitchen manager in Greggs and how proper management of kitchen help to operate Greggs’ business. Following that the report will Gibbs Reflective Cycle for critical thinking upon the experience and to plan action for future. Greggs is known as the biggest British bakery chain (Kolawole, 2018). It offers both salty and sweet food items, such as doughnuts and flavoured wafers, as well as baked products, sandwiches, and sausage rolls. The company satisfies their customers with delicious and effective services which is the reason behind their market achievement.

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My Job Role as a Kitchen Manager in Greggs

As a kitchen manager of Greggs, normally, my duties encompass maintaining the kitchen hygiene, monitoring food supplies, supervising meal preparation, developing menus, managing kitchen workforce, checking quality of food, and trying to make sure all food products are preserved appropriately. My major responsibility in Greggs is to manage the kitchen program and assure that the kitchen staff is preparing health and hygiene meals and the customers received their order in time (Hennchen, 2019). I have to control off-site agreements; however, this includes developing food menus, overseeing vendor agreements, setting up meal agreements, organising food supplies, satisfying dietary requirements and standards, and food preparation.

Moreover, I regularly have to look over inventory, kitchen tools and equipment, staff and kitchen safety and other food industry standard regulations. I have to oversee and adhere to the budgets including both food production and the kitchen training system because as a kitchen manager it's my responsibility. In addition, my job is to supervise and instruct kitchen workers in the preparation of food and maintenance of the kitchen in Gregg.Gregg and the kitchen crew both benefit from the potential and productivity increase that occurs when training objectives, timetables, and safety requirements are met. I have to keep track of the budget, particularly with relation to programme budget management. Furthermore, the necessary skills which are required for being a Kitchen manager in Gregg are communication skills, interpersonal skills, leadership skills, conflict resolution, inventory management skills and many more.

Reflecting My Role as Kitchen Manager Using Gibbs Reflective Cycle

Professor Graham Gibbs developed the Gibbs reflective cycle in 1998. This model is a useful tool for processing an event. This might be a one-off occurrence or something people encounter frequently (Sambell et al., 2020). I will evaluate the 6 stages of Gibbs Reflective model which is the sum of description, feelings, evaluation, analysis, conclusion, and action plan of my experiences. This model of Reflective learning will lead me related to my future to develop my skills and facilitate me to critically think about my future.

Description

Recently, two kitchen workers got involved in a conflict for the same equipment they need to work at a particular time. I successfully solved the conflict but the work got paused for a few minutes which really delayed the servicing of meals to customers (Grubaugh and Flynn, 2018.). However, the customers did not react to receiving their order quite late but it was a serious issue which is related to customer services. The conflict was arrested because of the storage of kitchen equipment and the miscommunication between two assistants while working in the kitchen of Greggs.

Feelings

The conflict made me feel disappointed as somewhere I didn't oversee the management of inventory properly. I was not sure what they both actually responded to each other regarding the equipment but it was clear that they had miscommunicated with each other and were not working in a friendly manner (?ernevi?i?t? and Strazdas, 2018). However, another thing which made me feel embarrassed was that we got delayed in providing ordered food and services to customers which can directly impact on employees as well as Gregg serving reputation in the existing market. My self-esteem is damaged by the conflict between the two kitchen assistants, particularly when there was a betrayal of trust. It is harder to resolve because of the increasing hatred, embarrassment, and hurt (Adeani et al., 2020). I may have resorted to violence or hostility to boost my self-esteem or used other damaging conflict resolution techniques, but I did my best to make them realise the problem and find a peaceful solution.

Evaluation

In that situation I managed to solve the conflict by helping them with my suggestion to work with the required equipment one by one. However, I was able to run the operation back to the track but yet the problem was shortage of required kitchen equipment. But if the both workers had communicated appropriately and worked as a team the situation wouldn’t arised, we would not have gotten late to deliver food to the customer (Katz et al., 2020). Moreover, even after receiving the ordered food quite late, customers were not mad but patiently waited for it,which was the one positive thing that happened in that situation. For the finest food experiences, collaboration between the team in the restaurant kitchen is essential. An office is not the same as a kitchen. A tough atmosphere might be created by the fast pace, cramped spaces, and long hours, especially when workers aren't cooperating.

Analysis

After critically thinking of the situation of conflict between employees arised in the kitchen of Gregg has created a demotivated environment in the workplace. They recognised that lack of teamwork has made this situation worse (Ede et al., 2020). However, this gave me an opportunity to look at things in a different way and to encourage the kitchen members to work as a team. The situation of resolving conflict among employees gave me a chance to look upon my future aim and also to see whether the aim is achievable or not. There will be nothing more different than what I am doing now, even in the future I will try to resolve the conflict situation by being polite and making others understand things in a better way.

Conclusion

After finishing my part of the job during Gregg's workplace conflict, I not only improved my existing talents but also discovered what matters to me in perspective of my future career. In having a successful career, I have determined my values for the profession I have entered. However, my responsibility is also to oversee the inventory of Gregg and the required equipment in the kitchen (Suarez et al., 2020). Even if it is my duty to look that the order of the food and other products may get delivered in a time duration otherwise it will impact on the reputation of employees management and also on the Gregg in the existing market. I will have to work on developing my skills such as communication skills, leadership skills, time management skills, conflict resolving skills and also inventory management skills. Moreover, enhancing my current skills will directly improve my future career. It will give me more potential to work as a manager in the food industry.

Action Plan

There are multiple things that I need to improve and I have to make an action plan for making it more effective. My next step will be to motivate employees to work together as a team. The finest businesses include those in which every employee collaborates effectively (Welp et al., 2018). I need to check if my team is aligned properly first. Employee teamwork is encouraged and promoted, which increases productivity because it helps workers to feel a little less alone and more involved in their work. I may achieve this by routinely organising team-building exercises and giving my team members chances to interact and come to meet each other. Next, I will develop my inventory management skills. In terms of that, I will keep checking the requirements of things at the end of the day on a daily basis.

Conclusion

It has been depicted towards the conclusion of the report that Greggs is known as the biggest British bakery chain. It offers both salty and sweet food items, such as doughnuts and flavoured wafers, as well as baked products, sandwiches, and sausage rolls. This report has made me able to more accurately assess my suitability for employment in the food industry, specifically as a Kitchen Manager for Greggs PLC. by using Gibbs Reflective Cycle. The model helped me to evaluate the attitude and skills which are essential to be successful in the Kitchen Manager role. Later the study continued by highlighting my job role as Kitchen manager in Greggs. Following that the report has discussed Gibbs Reflective Cycle for critical thinking upon the experience and to plan action for future. The model helps me to recognise the skills that I need to improve for the better future career and how those skills can help me to solve the issues in future.

References

Adeani, I.S., Febriani, R.B. and Syafryadin, S., 2020. USING GIBBS’REFLECTIVE CYCLE IN MAKING REFLECTIONS OF LITERARY ANALYSIS. Indonesian EFL Journal, 6(2), pp.139-148.

?ernevi?i?t?, J. and Strazdas, R., 2018. Teamwork management in Creative industries: factors influencing productivity. Entrepreneurship and sustainability issues, 6(2), pp.503-516.

Ede, J.D., Ong, K.J., Mulenos, M.R., Pradhan, S., Gibb, M., Sayes, C.M. and Shatkin, J.A., 2020. Physical, chemical, and toxicological characterization of sulfated cellulose nanocrystals for food-related applications using in vivo and in vitro strategies. Toxicology research, 9(6), pp.808-822.

Grubaugh, M.L. and Flynn, L., 2018. Relationships among nurse manager leadership skills, conflict management, and unit teamwork. JONA: The Journal of Nursing Administration, 48(7/8), pp.383-388.

Hennchen, B., 2019. Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector. Journal of Cleaner Production, 225, pp.675-683.

Katz, N.H., Lawyer, J.W., Sosa, K.J., Sweedler, M. and Tokar, P., 2020. Communication and conflict resolution skills. Kendall Hunt Publishing.

Kolawole, B., 2018. The “Inside” and “Outside” Perspectives of Corporate Rebranding: A case study of Greggs PLC (Doctoral dissertation, University of East London).

Sambell, R., Devine, A., Lo, J. and Lawlis, T., 2020. Work-Integrated Learning Builds Student Identification of Employability Skills: Utilizing a Food Literacy Education Strategy. International Journal of Work-Integrated Learning, 21(1), pp.63-87.

Suarez, V.D., Najdowski, A.C., Tarbox, J., Moon, E., St Clair, M. and Farag, P., 2022. Teaching individuals with autism problem-solving skills for resolving social conflicts. Behavior Analysis in Practice, 15(3), pp.768-781.

Welp, A., Johnson, A., Nguyen, H. and Perry, L., 2018. The importance of reflecting on practice: How personal professional development activities affect perceived teamwork and performance. Journal of clinical nursing, 27(21-22), pp.3988-3999.

 

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