food 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
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Competences and skills
49 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencestypes 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 19 competences
Occupation specific
1 competenceinstruct kitchen personnel
Give instructions to the kitchen staff by guiding and teaching them and by providing them support before, during and after the service.
Sector-specific
11 competenceshandover 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.
maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of kitchen equipment at the correct temperature.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
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.
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 cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
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.
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work in a hospitality team
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Cross-sector
7 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.
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.
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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.
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maintain customer service
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
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.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
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 27 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
18 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.
cook dairy products
Prepare eggs, cheese and other dairy products, combined with other products if necessary.
cook fish
Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.
cook meat dishes
Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients in their preparation and cooking.
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
cook sauce products
Prepare all kinds of sauces (hot sauces, cold sauces, dressings), which are liquid or semi-liquid preparations that accompany a dish, adding flavour and moisture.
cook seafood
Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.
cook vegetable products
Prepare dishes based on vegetables in combination with other ingredients if necessary.
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.
ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
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 canapés
Make, decorate and present hot and cold canapés and cocktails. The complexity of the products will depend on the range of ingredients used, how they are being combined and their final decoration and presentation.
prepare desserts
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
prepare flambeed dishes
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.
prepare salad dressings
Make salad dressings by mixing desired ingredients.
prepare sandwiches
Make filled and open sandwiches, paninis and kebabs.
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.
Cross-sector
9 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.
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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 nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
manage waste
Manage or dispose of significant amounts of waste materials and/or hazardous materials, in accordance with legislation, thereby respecting environmental and company responsibilities. Ensure required licenses and permits are in place and reasonable management practices, industry standards, or commonly accepted farming practices followed.
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- Scope note
- Includes recycling regulations.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
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.
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.