if any person want to give to presentation on HR of Gourmet for those this presentation are very helpful and we got grade on it

2. Group Members
• Bella Shafique
• Dilawar Hussain
• Anum Munwar

3. ussian
H
ilawar
D

4. Topic
HRM OF GOURMET

5. Introduction
Chaudhary Muhammad Nawaz Chattha, the Founder and
Chairman of Gourmet. In 1987 started his journey with
the unique concept of hygienic and healthy food. He made
his own coat of arm for trademark and that is simply a
love for fine food and He Introduce Gourmet

7. Mission
To provide delicious, wholesome
baked foods without sacrificing
.
health and well-being.

8. VISION
We are a bakery company with one goal
in mind to meet the needs of our
customers we focus on our customers
as our clients

9. Initiative
• GOURMET first started its bakery where only
products of breakfast were provided in the
beginning. But GOURMET is presenting now
more than four hundred varieties in bakery
products

10. PRODUCTS
•
•
•
•
•
•
•
•
•
•
Bakery
Sweets
Pasteurizes Milk
Powder Milk
Ice Cream
Breads
Jams
Candies & Toffees
Ketchup
Cold Drinks

14. HRM Department

15. Job Description
Job Title :
Human Resource Manager
Department :
HR Department
SUMMARY:
Human resource management jobs
fundamentally involve the basic process
of recruitment, hiring, training, promotion, and
retention of a company’s most important asset,
its employees.

16. RECRUITMENT
Methods of Recruitment
Internal Recruitment
External Recruitment

17. RECRUITMENT
Processes of Recruitment
•Fresh Graduates
•Batch Trainee officers
•Management Trainee officers
•Experienced Candidates

20. DUTIES AND RESPONSIBILITIES OF HRM
DEPARTMENT IN GOURMET
.•Interviews for those employees who will apply for different
managers and deputy manager’s post.
•Design and implement staff appraisal systems and develop
effective training policies
•Advise general managers on disciplinary issues
•monitor employment legislation
•Advise senior management on pay and conditions, retention rates
and business policy affecting employee relations
•Keep up to date with best practice in recruitment and selection
•Maintain staff records

21. WORKING ENVIRONMENT
The work environment characteristics described here are
representative of those an employee encounters while
performing the essential functions of this job. Reasonable
accommodations may be made tenable individuals with
disabilities to perform the essential functions. The noise
level in the work environment is usually moderate

22. PERFORMANCE APPRAISAL
• Gourmet performance appraisal is on
the annual bases. HR manager says “we
appraise our employee on their
performance

24. EMPLOYEE COMPENSATION
•Salary Scales
•Wages
•Bonus
•Commission

26. Employee Benefits
•Medical Allowance
•Conveyance Allowance
•Discounts card of 15% and 25% their
staff according to the post and hierarchy
of jobs

27. SA
FE
TY
PR
OG
RA
M

28. EMPLOYEE SAFETY
Uniform Availability
•Machinery Guarding
•Personal Protective Equipment (PPE)
•Temperature Extreme
•Heat
•Cold
•

29. WORK PLACE SECURITY
•Safe Work Place
•Exigent Circumstances

30. LEAVE GIVES BY
GOURMET
•Casual Leaves (10 days
•Sick Leaves (10-30 days)
•Annual Leaves (15 days)

31. CONCLUSION
• Gourmet is a formalized organization and
still there is a room for betterment in the
field of HR which can be done with time .