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Transcript: Yushi is basically an authentic Asian cuisine turned into a modern Asian cuisine. We get our ideas of food from different Asian countries such as China, Indonesia, Thailand, Vietnamese, Japanese, etc. We are basically a fast food chain place with the concept of an “Asian Subway/Chipotle”. Unlike these places, most of our food is freshly prepared. We receive fresh fish everyday, which are used for sushi and salads. We have just-made chilled and hot grab and go dishes. You have an option to try something different everyday due to the variety of options being provided. We review performance every 6 months. We keep tracks of their overtime. This shows that they are willing to put in extra hours for themselves as well as for the company. That shows the amount of dedication they have. Our employees are one of our top priorities. We want them to succeed as much as possible and reviewing performance is a great opportunity for them to show case their abilities and talent. How would you describe Yushi? YUSHI: ASIAN KITCHEN Date: October 26 2012 Time: 3pm Individual's name: Tenzing Jangchup Position: Human Resource Location of employment: 100 Maiden Street, New York, 10038 Contact Number: 9174344767 Email Address: 10zingjangchup@yahoo.com BY: Dorje Sherpa what kind of training program does the company offer? Is it highly structured or more informal? How often do you review performance? In order to determine the status of an employee, performing Evaluation programs is very helpful and important. It helps the HR and the manager figure out how the employees are performing. In Yushi, Jangchup evaluates his employees once every 6 months. In my opinion it should be taking place 2-3 times every six months. There are employees who might not be able to stick with the job for 6 months. It’s a very long gap that needs to be filled with the records of the employee and their progress that they have made so far. Application -Interview -Hired on Spot -Orientation _start off your first day at work. When we first opened our restaurant in Maiden Lane, we had an orientation, which lasted for a week. One of our executive Chef Danny Lachs talked about the background information of company such as when we were created and what influenced us to open up a food chain such as Yushi. It is highly structured because we planned out the orientation before hands. We have a process of going through all the information they need to know about the job and their position. We train our employee before the restaurant operates. asd NEGATIVE ASPECTS EMPLOYEE SELECTION THE END
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