maintain equipment for non-alcoholic drinks
Operate and care for the coffee and espresso machine and blending and juicing equipment. Thoroughly clean the machinery at the end of each business day.
Barista's prepare specialised types of coffee using professional equipment in a hospitality/coffee shop/bar unit.
Competences and skills
22 ESCO relationsEssential skills and competences 20 competences
Occupation specific
2 competencesset up the coffee area
Set the coffee area so that it is ready and in conditions which follow safe and secure procedures, so that it is ready for the upcoming shift.
Sector-specific
9 competenceseducate customers on coffee varieties
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.
educate customers on tea varieties
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
handover the service area
Leave service area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
- Scope note
- Serving area includes receptions, restaurants, bars, coffee bars and other.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
prepare hot drinks
Make hot drinks by brewing coffee and tea and adequately preparing other hot beverages.
prepare specialised coffee
Prepare coffee using specialised methods and equipment. Ensure a high quality preparation process.
present decorative drink displays
Show drinks in the most attractive way and develop decorative drink displays.
take food and beverage orders from customers
Accept orders from customers and record them into the Point of Sale system. Manage order requests and communicate them to fellow staff members.
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
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.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
execute opening and closing procedures
Apply standard opening and closing procedures for bar, store or restaurant.
greet guests
Welcome guests in a friendly manner in a certain place.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
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.
maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
upsell products
Persuade customers to buy additional or more expensive products.
- Scope note
- Products include also services.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.
Optional skills and competences 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
2 competencesapply foreign languages in hospitality
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.