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 pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
Competences and skills
47 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 29 competences
Occupation specific
1 competencecreate innovative desserts
Develop new desserts that match with items on the current food and beverage menus.
Sector-specific
12 competencesbake pastry for special events
Prepare pastry for special occasions such as weddings and birthdays.
decorate pastry for special events
Embellish pastry for special occasions such as weddings and birthdays.
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.
maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of kitchen equipment at the correct temperature.
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.
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 reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
Cross-sector
16 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
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.
maintain personal hygiene standards
Preserve impeccable personal hygiene standards and have a tidy appearance.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage medium term objectives
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
manage revenue
Manage revenues, including deposit reconciliation, cash handling, and delivery of deposits to the bank.
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.
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 medium to long term objectives
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
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.
Optional skills and competences 16 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 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.
assist 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.
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.
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 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.
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 food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Cross-sector
7 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
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
handle surveillance equipment
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
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.