please go through the questions and make powerpoint of the assignment

INTERVIEW ANALYSIS
INTERVIEW ANALYSIS
presentation
Introduction
Leadership is not about driving alone but leading the team along the similar path
Leadership is the art of communicating and responsible leadership is the art of confronting obstacles and bringing out the best for the business and staff.
Arnold H. Glasow correctly mentioned that “a good leader takes a little more than his share of blame and a little less than his share of credit while a responsible leader tries to expand their ability along with it’.
Leadership is not about driving alone but leading the team along the similar path. It may appear that leadership is a very easy task but it takes more than just giving orders and yelling at fellow employee. Likewise, it includes management of the team during the good or bad days, sharing credit with the team and taking them along just like a family. Leadership is the art of communicating, if a leader can master it the team will always be supportive.
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Overview of the Interview
    Interview Questionnaire
Name:
Contact No.:
Email ID:
Designation:
 
Dear Sir/Madam,
This is to state that this interview is for the purpose of understanding the organisational culture of your restaurant and is in the sheer interest of business analysis. This will not be used for any commercial purpose and your transcripts will be used to the truest sense for analysis, without any manipulation.
 
Q1. Being a head chef, what according to you could be the responsible leadership qualities required in hotel industry?
Q2. Since you are the responsible leader, what are the challenges that you face while working at the finest Australian restaurant?
Q3. Have you encountered any conflicts with the higher authorities while demanding amenities for your staff?
Q4. What are your views regarding the multicultural environment of the restaurant. Being a responsible leader how do you manage with any conflicts regarding the same?
 
Thank you.
Restaurant industry presents almost all the traits that a business requires. It is complete industry that has a dynamic cultural diversity, hierarchical leadership, personal relationships, customer service, hospitality and much more. The following interview is from a leading Australian restaurant ‘Aria Restaurant Sydney’. The executive Chef of the restaurant is the leader of a professional kitchen also known as the Head chef who is responsible for not only food but also for the planning of menu, ordering, rostering and mentoring of staff and beside all this cooking becomes the easiest job. Joel Bickford was announced as the first new executive of chef of ‘Aria Restaurant Sydney’ in 2018. Joel has been awarded as the chef of the year by The Daily Telegraph in 2015 and chef of the year in 2018 by the Savor Excellence awards. Current interview with Joel was more focused towards the leadership qualities and the management principles he applies while working with the team of junior chefs also, he shared some of the leadership secrets that helped him in achieving this respectful and honorable position at ‘Aria Sydney’.
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Analysis of the interview
Q1. Being a head chef, what according to you could be the responsible leadership qualities required in hotel industry?
Team work
Mentoring and roistering
Training and guiding new chefs
Q2. Since you are the responsible leader, what are the challenges that you face while working at the finest Australian restaurant?
Working in shifts
Financial decisions
Menu pricing and market analysis
Q-1. Since Joel has been in the business from a very long time, therefore his views were very dynamic and acceptable when applied to variable work environments that the restaurant industry presents. Customer service is utmost according to the rules and the principles of hospitality industry and restaurant industry is no exception. Therefore, the most important responsible leadership trait that the head chef must possess is the ability to mentor the juniors that are responsible for the customer servicing. This has also been supported by Joel as according to him customer presents some unexpected and unexperienced issues therefore, the service team has to be prepared in order to tackle any of the issues and provide the best experience and this is what responsible leadership is meant to do ‘learn, correct and improve’.
Another major expertise that comes along with responsible leadership is that the head chef not only should know to prepare quality food but also should be able to inform the junior chefs regarding the taste and quality. As mentioned by Brenner, Robinson and Solnet...