clean kitchen equipment
Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.
Kitchen assistants assist in the preparation of food and cleaning of the kitchen area.
Competences and skills
31 ESCO relationsEssential skills and competences 20 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencescomply with standard portion sizes
Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.
ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
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.
monitor kitchen supplies
Oversee stock levels for supplies used in the kitchen. Report to the appropriate person.
monitor stock level
Evaluate how much stock is used and determine what should be ordered.
receive kitchen supplies
Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.
store kitchen supplies
Keep delivered kitchen supplies for future use in a safe and hygiene place according to guidelines.
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.
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 competencescarry out stock rotation
Execute repositioning of packaged and perishable products with an earlier sell-by date to the front of a shelf.
clean surfaces
Disinfect surfaces in accordance with sanitary standards.
- Scope note
- Including walls, floors, tables, kitchen and service equipment
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
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
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.
maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
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 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.
green
- Scope note
- Includes recycling regulations.
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 11 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencescook vegetable products
Prepare dishes based on vegetables in combination with other ingredients if necessary.
maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of kitchen equipment at the correct temperature.
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 dairy products for use in a dish
Prepare dairy products for use in a dish by cleaning, cutting or using other methods.
prepare egg products for use in a dish
Make egg products for use in a dish by cleaning, cutting or using other methods.
prepare meat products for use in a dish
Make meat products for use in a dish by cleaning, cutting or using other methods.
prepare sandwiches
Make filled and open sandwiches, paninis and kebabs.
prepare saucier products for use in a dish
Make saucier products for use in a dish by cleaning, cutting or using other methods.
prepare vegetable products for use in a dish
Make vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.
Cross-sector
2 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.
report on possible equipment hazards
Communicate hazard risks and malfunctioning equipment so that incidents are quickly dealt with.