food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Food service workers prepare food and serve customers. They prepare simple dishes to be used in places that serve food, such as restaurants, cafeterias, hotels, hospitals and ensure that kitchen operations run smoothly and efficiently.
Competences and skills
16 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesfood authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
foodborne diseases
The diseases caused by food contamination due to bacteria, viruses, parasites or chemical substances, and their impact for public health.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 7 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesclean kitchen equipment
Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.
follow procedures to control substances hazardous to health
Adhere to the Control of Substances Hazardous to Health (COSHH) procedures for activities that involve hazardous substances, such as bacteria, allergens, waste oil, paint or brake fluids that result in illness or injury.
green
maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
Cross-sector
4 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
use different communication channels
Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.
Optional skills and competences 4 competences
Occupation specific
1 competenceprepare meals for flights
Prepare meals and drinks according to the menu specifications of an airline company.
Sector-specific
1 competenceimprovise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
Cross-sector
2 competencesapply company policies
Apply the principles and rules that govern the activities and processes of an organisation.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.