Profile of competences and battery of psychodiagnostic techniques for the selection of the gastronomic dependent position. A case study

Abstract

The human capital management model by competencies is used in a large number of Cuban organizations. Its basis lies in the skill profile of the position; For this reason, this is one of the most frequent demands that are made to the Faculty of Psychology in its pre-professional practices of Labor and Organizational Psychology. It is to this that the results of the present investigation pay tribute. The objective is to design a competency profile for the "gastronomic clerk" (DA) position of a gastronomic services cooperative, from which a proposal for a battery of techniques is prepared for the selection of personnel in the position in question. The qualitative methodology is used with a phenomenological design. The following techniques were used: documentary analysis, general organization guide, questionnaire, activity diary, semi-structured interviews and the minidelphi method. Three main results were obtained: first, beneficial and harmful working conditions for the performance of the position; second, the competency profile of the position made up of five key competencies: teamwork, technical mastery of gastronomy, ethical behavior, interpersonal communication and service orientation. Thirdly, the battery of psychodiagnostic techniques made up of: semi-structured interview, Rotter's Locus of Control and two simulation techniques.