IMPOM119 – Evaluate and improve your own performance in a food business
Overview
This standard is about the skills and knowledge needed for you to evaluate and improve your own performance in a food business.
Evaluating and improving your own performance in a food business is important to achieving your aims and objectives and those of the food business in an efficient and timely manner. It is important in maximising use of resources, ensuring compliance, minimising waste, reducing costs and increasing efficiency, productivity and quality of production.
You will need the skills and knowledge to confirm your aims and objectives, determine how they can be achieved more efficiently or with increased productivity or quality. You must also have the skills and knowledge to initiate and carry out improvements to your performance, evaluate your performance and receive feedback from colleagues.
This standard is for you if you work in food operations and/or supply operations and are involved in evaluating and improving your own performance in a food business.
Performance criteria
You must be able to:
Evaluate your own performance
1. confirm the requirements and outcomes of your job, with relevant people
2. evaluate your progress against agreed deadlines, aims and objectives
3. assess your planning and time management skills
4. evaluate your responsibility in maintaining internal and external compliance, quality and productivity requirements and gauge it against organisational requirements
5. measure your effectiveness in the use of resources and maintenance of costing requirements
6. assess if your words and actions support the organisational values and culture
Improve your own performance
7. consider in what areas you have the ability or potential and mental resilience to improve your own performance
8. identify areas where you can improve your own performance, put them into practice
9. show commitment and drive to improving your own performance
10. accept and encourage feedback from relevant people
11. take responsibility for your own workload, including any mistakes made
12. reflect on your mistakes and determine how to learn from them and improve future performance
13. address problems and challenges using problem solving techniques
14. conduct yourself in a manner that supports the values, culture and branding of the food business
Review improvements
15. review your performance against agreed outcomes
16. re-negotiate deadlines, aims and objectives with relevant people
17. identify how any improvements in your own performance has improved productivity or other measurable outcome in a food business
18. provide feedback on your performance to relevant people
Knowledge and understanding
You need to know and understand
1. the organisational values, behaviours, culture and policies and procedures that must be adhered to when working in the food business
2. the tasks and responsibilities of your position
3. the importance of confirming the requirements and agreed outcomes of your job
4. your responsibility in maintaining internal and external compliance, quality, productivity requirements and financial awareness
5. how your performance in carrying out the tasks and responsibilities can be measured
6. the importance of your behaviour, actions and words as a measure of and contributor to performance when carrying out your job and how to do this
7. why it is important to acknowledge mistakes made and learn from them and how to do this
8. why it is important to receive feedback from colleagues and the organisational procedures that must be adhered to when feedback is given
9. how to identify areas where you can improve your own performance, implement them and evaluate their success
10. the importance of showing commitment and drive to improving your own performance and how to do this
11. what the organisational procedures are for reviewing your progress and how to follow them
12. how to review and measure improvements against aims and objectives
13. why it is important to determine how improvements in your own performance has improved a measurable outcome in the food business
14. how to re-negotiate deadlines, aims and objectives where necessary
IMPOM119 – Evaluate and improve your own performance in a food business
Overview
This standard is about the skills and knowledge needed for you to evaluate and improve your own performance in a food business.
Evaluating and improving your own performance in a food business is important to achieving your aims and objectives and those of the food business in an efficient and timely manner. It is important in maximising use of resources, ensuring compliance, minimising waste, reducing costs and increasing efficiency, productivity and quality of production.
You will need the skills and knowledge to confirm your aims and objectives, determine how they can be achieved more efficiently or with increased productivity or quality. You must also have the skills and knowledge to initiate and carry out improvements to your performance, evaluate your performance and receive feedback from colleagues.
This standard is for you if you work in food operations and/or supply operations and are involved in evaluating and improving your own performance in a food business.
Performance criteria
You must be able to:
Evaluate your own performance
1. confirm the requirements and outcomes of your job, with relevant people
2. evaluate your progress against agreed deadlines, aims and objectives
3. assess your planning and time management skills
4. evaluate your responsibility in maintaining internal and external compliance, quality and productivity requirements and gauge it against organisational requirements
5. measure your effectiveness in the use of resources and maintenance of costing requirements
6. assess if your words and actions support the organisational values and culture
Improve your own performance
7. consider in what areas you have the ability or potential and mental resilience to improve your own performance
8. identify areas where you can improve your own performance, put them into practice
9. show commitment and drive to improving your own performance
10. accept and encourage feedback from relevant people
11. take responsibility for your own workload, including any mistakes made
12. reflect on your mistakes and determine how to learn from them and improve future performance
13. address problems and challenges using problem solving techniques
14. conduct yourself in a manner that supports the values, culture and branding of the food business
Review improvements
15. review your performance against agreed outcomes
16. re-negotiate deadlines, aims and objectives with relevant people
17. identify how any improvements in your own performance has improved productivity or other measurable outcome in a food business
18. provide feedback on your performance to relevant people
Knowledge and understanding
You need to know and understand
1. the organisational values, behaviours, culture and policies and procedures that must be adhered to when working in the food business
2. the tasks and responsibilities of your position
3. the importance of confirming the requirements and agreed outcomes of your job
4. your responsibility in maintaining internal and external compliance, quality, productivity requirements and financial awareness
5. how your performance in carrying out the tasks and responsibilities can be measured
6. the importance of your behaviour, actions and words as a measure of and contributor to performance when carrying out your job and how to do this
7. why it is important to acknowledge mistakes made and learn from them and how to do this
8. why it is important to receive feedback from colleagues and the organisational procedures that must be adhered to when feedback is given
9. how to identify areas where you can improve your own performance, implement them and evaluate their success
10. the importance of showing commitment and drive to improving your own performance and how to do this
11. what the organisational procedures are for reviewing your progress and how to follow them
12. how to review and measure improvements against aims and objectives
13. why it is important to determine how improvements in your own performance has improved a measurable outcome in the food business
14. how to re-negotiate deadlines, aims and objectives where necessary
Keywords: Food; drink; manufacturing; business; evaluate; improve; performance