food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Competences and skills
52 ESCO relationsEssential knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
digitalgreen
types of whisks
Types of whisks such as balloon whisks, french whisks, flat whisks, spiral whisks and more their function.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 29 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
14 competencesassist customers
Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.
compile cooking recipes
Organise recipes with regards to taste balance, healthy eating and nutrition.
handover the food preparation area
Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
- Scope note
- Includes clearing up and putting working materials in their proper places.
keep up with eating out trends
Follow trends in cooking and eating out by monitoring a range of sources.
monitor the use of kitchen equipment
Oversee correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
set prices of menu items
Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.
supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
train staff to reduce food waste
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
green
use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
use culinary finishing techniques
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
use food preparation techniques
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
use reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
green
Cross-sector
15 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
develop food waste reduction strategies
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
green
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
estimate costs of required supplies
Evaluate the amounts and costs of required supplies such as of food items and ingredients.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage hospitality revenue
Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
perform procurement processes
Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.
plan shifts of employees
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencemolecular gastronomy
The analysis of scientific research applied to food preparation, which focuses among others on how the interaction between ingredients can modify the structure and appearance of food, for example by creating unexpected tastes and textures and by developing new types of dining experiences.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencesadvise guests on menus for special events
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
attend to detail regarding food and beverages
Perform great attention to all steps in the creation and the presentation of a qualitative product.
cook pastry products
Prepare pastry products such as tarts, pies or croissants, combining with other products if necessary.
- Scope note
- Includes baking, decorating and presenting
create decorative food displays
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
prepare flambeed dishes
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.
think creatively about food and beverages
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Cross-sector
12 competencescheck deliveries on receipt
Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.
conduct research on food waste prevention
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
green
design indicators for food waste reduction
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
green
forecast future levels of business
Predict how the business will perform in future, potential expenditures and revenues to project situations for future periods
handle chemical cleaning agents
Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.
- Scope note
- The chemicals include hazardous materials.
identify suppliers
Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.
manage contract disputes
Monitor issues that arise between the parties involved in a contract and provide solutions in order to avoid lawsuits.
manage inspections of equipment
Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.
manage medium term objectives
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
negotiate supplier arrangements
Reach an agreement with the supplier upon technical, quantity, quality, price, conditions, storage, packaging, send-back and other requirements related to the purchasing and delivering process.
plan medium to long term objectives
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
upsell products
Persuade customers to buy additional or more expensive products.
- Scope note
- Products include also services.