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.
Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer's home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Competences and skills
50 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 21 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
17 competencescook 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.
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.
handle kitchen equipment
Use a variety of kitchen instruments and equipment such as knives, paring tools or food cutting tools. Chose the right tool for the purpose and the raw material.
prepare bakery products
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
- Scope note
- Use techniques might include heating, baking and others
prepare desserts
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
store kitchen supplies
Keep delivered kitchen supplies for future use in a safe and hygiene place according to guidelines.
use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
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.
green
Cross-sector
4 competencescommunicate with customers
Respond to and communicate with customers in the most efficient and appropriate manner to enable them to access the desired products or services, or any other help they may require.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
satisfy customers
Communicate with customers and make them feel satisfied.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfood allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
molecular 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
1 competencecomposition of diets
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Optional skills and competences 23 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
14 competencesblend food ingredients
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
buy groceries
Purchase ingredients, products and tools that are necessary for daily housekeeping activities.
- Scope note
- Also online purchases are included.
compile cooking recipes
Organise recipes with regards to taste balance, healthy eating and nutrition.
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.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
prepare dietary meals
Prepare and cook special meals, according to the dietary needs or restrictions of the individual or group of people targeted.
prepare pizza
Make pizza dough and topping ingredients like cheese, tomato sauce, vegetables and meat and decorate, bake and serve pizzas.
prepare salad dressings
Make salad dressings by mixing desired ingredients.
prepare sandwiches
Make filled and open sandwiches, paninis and kebabs.
serve food in table service
Provide food at the table whilst maintaining high level of customer service and food safety standards.
Cross-sector
9 competencesarrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
clean surfaces
Disinfect surfaces in accordance with sanitary standards.
- Scope note
- Including walls, floors, tables, kitchen and service equipment
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
give instructions to staff
Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
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.
prepare pasta
Prepare pasta with the adequate ingredients and the adequate equipment as to conform with the recipe, taste, shape, and aspect according to regulations and customers preferences.
provide food and beverages
Provide people with food and drink during trip, a flight, an event, or any other occurrence.
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.